Here is our take on the originally linked recipe.
Spinach Tofu Quiche
1 1/2 C white flour
1 t sugar
1/2 t salt
1/4 t baking soda
1/3 C shortening
1/4 C cold water (+ an additional 2 T, if needed)
2 t apple cider vinegar
Put dry ingredients into food processor.
Add shortening and process until it forms fine crumbs.
Combine water and vinegar and drizzle into the processor while it is still running until it forms a dough.
Chill dough if time permits as it makes it easier to roll out. But, its not required.
Roll out to desired thickness.
Drape over pie pan and trim excess.
Pinch crust edge.
Fill as below.
Filling: 1 lb firm tofu, crumbled
1/2 cup raw, unsalted cashews
1/4 cup nutritional yeast
1-2 lb fresh spinach, washed, stemmed, and chopped fine
2 T olive oil
1/2 small onion, chopped
1 T garlic, minced
1/4 C homemade veg stock or a glob of veg bouillon concentrate
2 t dried Italian seasoning
pinch of cayenne
1/2 t paprika
1 1/2 t salt
1/4 t ground black pepper
Preheat oven to 425 degrees F.
Process cashews in food processor until it form fine crumbs.
Add tofu and nutritional yeas and process until creamy. Set aside.
Saute onions in the oil over medium/high heat, for about five minutes or until tender.
Add garlic and continue sauting until fragrant.
Add stock, herbs, cayenne, paprika, salt, and pepper.
Add spinach and saute until its completely wilted.
In a large bowl combine the tofu mixture and the spinach mixture. Taste and adjust seasoning as desired.
If the filling is too stiff or thick add a couple tablespoons of soymilk. Alterately add flour, one tablespoon at a time, if the fillings doesn't firm up enough.
Add filling to crust and spread it out evenly and smoothly.
Dust with nutritional yeast or paprika. Or both!
Bake for 10 minutes to set the crust and then turn the temperature down to 375 degrees F.
Bake for 25-35 minutes, until the crust is golden brown.
Cool on a wire rack for five minutes before serving.
Note: Use the lower temperature the whole time if baking a frozen quiche.