Spinach-Mushroom Quiche with Leftover Stuffing Crust

Yum, yum, yum.  This quiche is satisfying even for those who can't fathom an eggless quiche.  I used the rest of my Apple-Pecan Stuffing as a crust, and it's fab!

Ingredients:

3C leftover stuffing

1 tbsp plus 2 tbsp EVOO

1 large onion

10oz sliced cremini mushrooms

2 cups shredded baby spinach

1 block firm tofu

2 tbsp lemon juice

                                                     1 tsp apple cider vinegar

                                                     1 tsp kosher sea salt

With this recipe, I used my food processor at every step.  If you don't have one, get one!  It makes vegan life so much easier!

Preheat oven to 350 degrees F.  Oil a round spring form pan with one tbsp of olive oil.  If you don't have one, you'll need a very deep-dish pie plate.  Process stuffing until it is fairly fine and easy to press into pan.  using your fingers, press until the bottom is pretty firm.  In a large skillet, heat 1 tbsp olive oil over medium heat.  Add onion and saute for five minutes.  Meanwhile, process mushrooms in processor until they are just chopped.  Add to pan and increase to medium-high heat.  Cook about 10 minutes until the veggies start to caramelize.  Add spinach, toss and remove from heat.  Cut tofu into chunks and add to you clean processor (sorry for all the tidying!).  Add lemon juice, last tbsp of olive oil, and salt.  Process until smooth;  you may need to scrape down sides occasionally to keep it moving.  Add veggie mixture to processor and process until creamy.  Spread tofu/veggie mixture over stuffing crust, smoothing with spatula.  Sprinkle with nutritional yeast flakes or paprika for a little extra flavour and bake for 40-50 minutes.  Cool slightly and serve!