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1
MAKE THE CRUST: In a food processor, combine the flour and salt, pulsing to blend.
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2
Add the oil and process until the mixture is crumbly, With the machine running, slowly add the water and process until the mixture forms a ball.
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3
Turn the dough out, flatten it into a disk, and wrap it in plastic.
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4
Refrigerate for at least 30 minutes.
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5
Meanwhile, MAKE THE FILLING: Preheat the oven to 375F Heat the oil in a small skillet over medium heat.
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6
Add the onion, cover and cook, stirring a few times, until softened, about 5 minutes.
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7
Remove from the heat and add the spinach, stirring to combine.
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8
Set aside.
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9
On a lightly floured work surface, roll the dough out into a 12-inch round.
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10
Fit it into a 9-inch fluted quiche pan or pie plate.
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11
Set aside.
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12
In the food processor, process the tofu, milk, mustard, salt, cayenne and nutmeg until well blended.
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13
Spoon the spinach mixture into the crust and sprinkle with the mozzarella.
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14
Pour the tofu mixture over the spinach and mozzarella, making sure it is evenly distributed.
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15
Bake until the filing is firm and lightly browned on top, 45 to 50 minutes.
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16
Let the quiche cool slightly to firm up before cutting.
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17
For Vegan use the soy milk and soy mozzarella.
