Spinach and Red Chard Quiche

Ingredients

• 2 teaspoons capers 
• 0.3 teaspoon curry powder 
• 1 teaspoon parsley dried
• 3 cloves garlic minced
• 1 pinch ground cardamom 
• 1 pinch ground cinnamon 
• 0.3 teaspoon ground nutmeg 
• 0.5 teaspoon ground pepper black
• 1  onion diced
• 8 small oyster mushrooms chopped
• 0.5 cup parmesan cheese grated
• 0.5 teaspoon salt 
• 0.5 cup cheddar cheese shredded
• 0.3 cup skim milk 
• 0.5 pound pkt spinach rinsed chopped
• 0.5 pound swiss chard red rinsed chopped
• 12 ounce spicy tofu firm cubed
• 1 9-inch unbaked pie crust ()
• 1 tablespoon vegetable oil 

Equipment

• food processor
• frying pan
• oven
• blender

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Bake pie crust until lightly browned. Meanwhile, place spinach and Swiss chard in a steamer over 1 inch of boiling water, and cover. Lightly cook, about 5 minutes.
3. Heat oil in a large skillet over medium heat and saute onions and garlic. When onions become transparent add spinach and chard. Stir in curry powder, parsley, salt and pepper.
4. Saute until spinach and chard reduce, then add mushrooms and capers. Stir and remove from heat.
5. In a blender or food processor, combine tofu, milk, nutmeg, cinnamon, cardamom and Parmesan cheese. Process until smooth and creamy.
6. Pour over vegetables and mix well.
7. Transfer mixture to the pie crust.
8. Bake in preheated oven for 20 minutes.
9. Remove from oven and sprinkle top with Cheddar cheese.
10. Bake for 10 more minutes, or until cheese is lightly browned.