This is another yummy find from 101 Cookbooks. I didn't want to make a whole quiche though because I would never eat it all. I also decided that rather than buying a whole bag of gluten-free flour to make the crust, I would just skip the crust altogether. Instead, I served it with a side of brown rice.

It was delicious.

I halved the recipe and make 2 single-serving quiches. I also halved the amount of spinach called for (because I didn't feel like buying that much) and it was still plenty. You could probably use frozen spinach for this too. That way there would be one less pot to clean.

Adapted from 101 Cookbooks101 Cookbooks

1/2 cup finely diced onion
5 oz white button mushrooms, thinly sliced
2 tbsp water
coarse sea salt
2 tbsp extra-virgin olive oil
2 garlic cloves, sliced crosswise into 1/8-inch rounds
5 to 6 fresh basil leaves, chopped
1/2 teaspoon finely chopped fresh thyme leaves
Pinch hot red pepper flakes
1/2 lb firm tofu, rinsed and patted dry
1 tbsp freshly squeezed lemon juice
2 tsp rice vinegar
1/2 lb fresh baby spinach
Paprika for dusting

Preheat the oven to 350°F. Spray two single serving baking dishes (1-2 cup capacity, or one shallow 2-3 cup baking dish) with cooking spray.

Spray a sauté pan with cooking spray and heat over medium heat. Add the onion and mushrooms, raise the heat to high, and sauté for 10 to 12 minutes, stirring and shaking the pan until the vegetables are caramelized. Add the water and scrape up any brown bits from the bottom of the pan with a wooden spoon. Season with salt and continue to cook until dry. Using a rubber spatula, scrap the vegetables into a mixing bowl and set aside.

In a small saucepan over medium heat, warm the olive oil. Add the garlic, basil, thyme, and red pepper flakes. Simmer gently for 3 to 4 minutes or until the garlic is golden. Do not let the garlic brown or it will become bitter. With a rubber spatula, scrape the garlic oil into the bowl of a food processor.

Crumble the tofu into the bowl of the food processor. Add the lemon juice, vinegar, and 1/2 tsp of salt and puree until smooth. With a rubber spatula, scrape the puree into the mushroom-onion mixture.

Remove and discard the tough stems of the spinach. Rinse the spinach with water and transfer to a pot and cook, covered, over high heat for several minutes, just until wilted. Drain in a colander and rinse under cold water to arrest the cooking. Drain well and squeeze dry. Transfer the spinach to a cutting board and chop fine. Add the spinach to the rest of the filling and stir well to combine.

Pour into greased baking dishes and smooth the top with the back of a spoon. Dust with Paprika. Bake for 45 to 50 minutes, until firm.

Let cool for 8 to 10 minutes before serving.

Makes 2 servings