Easy Egg-Free Quiche with Bacon and Spinach

Start by making the crust. In a large mixing bowl, combine All-Purpose Flour (1 1/4 cups) and Salt (1 pinch) . Add Unsalted Butter (1/2 cup) of cold, cubed butter and cut it into the flour using a pastry cutter or fork until the mixture resembles coarse crumbs.

Gradually add 3–4 tablespoons of ice Water (4 Tbsp) , one tablespoon at a time, mixing until the dough just comes together. Form the dough into a disk, wrap it in plastic, and refrigerate for 20–30 minutes.

While the crust is cooling, prepare the filling. Heat Olive Oil (1 Tbsp) in a large skillet over medium heat. Add Onions (1/2 cup) and cook for 3–4 minutes until softened.

Add Button Mushrooms (1 cup) and sauté for 5 minutes until browned and tender.

Add Fresh Spinach (2 cups) to the pan and cook for 2 minutes until wilted. If using diced ham or Bacon (4 Tbsp) , stir it into the mixture. Season with a Salt (to taste) and Ground Black Pepper (to taste) , then remove from the heat.

In a blender or food processor, combine Silken Tofu (12 oz) , Heavy Cream (1/2 cup) , Cheddar Cheese (1/2 cup) , Dijon Mustard (1 tsp) , Simply Organic Garlic Powder (1 tsp) , Simply Organic Onion Powder (1/2 tsp) , and Ground Nutmeg (1 pinch) . Blend until smooth and creamy. Season with Salt (to taste) and Ground Black Pepper (to taste) .

Sprinkle Parmesan Cheese (4 Tbsp) over the top for added flavor and bake the quiche in the preheated oven for 30–35 minutes, or until the filling is set and lightly golden.