directions
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1
In the food processor fitted with the metal chopping blade, process until smooth the tofu, egg substitute, garlic powder, pepper, dill and parmesan
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2
Add in the onions and process until finely chopped
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3
Add in the spinach and pulse to combine
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4
Add the salmon and feta cheese
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5
Pulse 2-4 times briefly just to combine
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6
You should be able to see chunks of salmon throughout the mixture
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7
Be careful not to overprocess
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8
Quickly fit the first piece of phyllo dough into an 8"x8" baking pan
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9
Spray lightly with non-fat cooking spray. Dough will be hanging over the edges of pan
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10
Fit the next piece of phyllo dough into pan at a 90°F angle to the first piece. Repeat with remaining phyllo
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11
Scrape the filling into the phyllo crust
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12
Gently fold the edges of the phyllo over the sides of the filling to form a crust, then spray lightly with cooking spray
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13
Bake in a preheated 400°F oven for 50 min
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14
Let stand 10 minutes before serving
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15
Serve hot or at room temperature.
Tofu Salmon Quiche
ingredients
- 12 ounces firm tofu
- 1-1/2 cups egg substitute
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground white pepper
- 1/3 cup packed fresh dill leaves
- 1/2 cup grated Parmesan cheese
- 4 medium green onions cut into 1" slices (1/2 cup)
- 2 (10 ounce) packages frozen chopped spinach,
- thawed & squeezed dry
- 8 ounces smoked salmon, cut into bite-sized pieces
- 1/4 pound lite feta cheese
- Crust Ingredients: \n
- 8 sheets frozen phyllo dough, thawed according to
- manufacturer's directions
- non-fat cooking spray