I love sun dried tomatoes – can you tell? 
I love quiche too. It’s a perfect weekend I’m-too-busy-to-cook food. You can just cut a piece and snack on it and not have to think about cooking.
Sundried Tomato and Spinach Quiche
1 prepared whole wheat pastry crust (or your favorite pastry crust recipe)
1 pkg of firm tofu
1 tbs soy sauce
½ cup boiling water
10 pieces of sundried tomatoes
1 medium onion
3 cloves garlic – minced or pressed
2 tbs dried basil
½ tbs red pepper flakes
1 tbs olive oil
1 cup frozen spinach – thawed
1/3 cup nutritional yeast
1 tbs turmeric
1 tsp smoked paprika
Ground black pepper to taste
½ cup grated vegan soy cheese (optional)
Preheat oven to 375°.
In a small bowl pour boiling water over sun dried tomatoes and set aside.
Add tofu to food process and pulse for 1 minute. Add soy sauce, basil, nutritional yeast, turmeric, paprika, black pepper. Pulse for an additional minute.
Roughly chop sun dried tomatoes. Leaving aside ¼ cup soaking water.
Heat olive oil under medium-low heat and add red pepper flakes, onion and garlic. Saute for 2 minutes then add sundried tomatoes and water. Simmer for 5 minutes.
Transfer tofu mixture to large bowl. Fold in spinach, onion mixture and option soy cheese. Pour into pie crust and bake in oven for 30 minutes or until lightly browned. Remove from oven and let stand for 10 minutes before serving.
