What's For St. Paddy's Day Dinner

What are you making for St. Patrick's Day?
I am sticking with the green. I am making the traditional steamed cabbage, steamed asparagus, fresh broccoli soup and my favorite, spinach quiche.  Since I will be working all day Thursday, I am prepping my quiche the night before.  I will take it out 1 hour before I bake it so my pan is not so cold.  The photo is of my uncooked quiche, however once it is done, it will be a beautiful golden brown on top.

Spinach Quiche

Crust:

1 Cup Bob’s Red Mill Gluten Free All purpose

 ¼ tsp. xanthan gum

½ tsp. salt

¼ cup olive oil

¼ cup ice water

Filling:

2 cups fresh cooked  or frozen frozen spinach, thawed and squeezed of excess water

¾ cup pureed silken tofu

1 chopped white onion

½ cup Vegenaise

½ cup gluten free original flavor soy milk

1 cup vegan shredded cheddar (I use Veggie Shreds)

Preheat oven 375°F.

Crust:

Mix all crust ingredients until dough forms.  Lightly grease a 9” quiche or pie pan.  Push dough into bottom of pan and push dough up the sides.

In a medium sized bowl, mix all filling ingredients. Pour into prepared crust pan. 

Bake 35-40 minutes.