"Vegan" Spinach Quiche

Lately my mom and I really enjoy vegan food (even though we are definitely not vegan). I started reading the book Promises to Keep by Jane Green (a fun beach read). Coincidentally, one of the main characters in the book is a vegan chef. After every chapter there was a fun recipe. I particularly noticed one recipe for a "vegan spinach quiche" and showed my mom. She begged me to make it ASAP! And so I did....

For the crust:
1 cup cooked quinoa
2 T. quinoa, rice, spelt, or whole wheat flour to bind (I used whole wheat)
2 T. flaxseed
Small bunch of basil and thyme, finely chopped
Salt and pepper to taste

For the filling:
1 package firm tofu, drained
Juice of 1 lemon
10 oz fresh spinach
1 clove garlic, minced (I threw it into the vita-prep whole)
1/2 tsp. tumeric (I used paprika because that's all I had)
1/2 tsp. sea salt
1/2 tsp. nutmeg
1/4 cup nutritional yeast (I'm a dummy and forgot to get this, so I made this quiche non-vegan and added pecorino romano)
1 T. Dijon mustard
1/4 cup toasted pinenuts

1. Preheat oven to 350 degrees.
2. Mix quinoa, flour, flaxseed, herbs, salt and pepper. Grease a flan tin with a removeable base and press the mixture firmly and evenly over the base and up the sides (I forgot to grease the tin, but it still came out fine!!)
3. Combine the tofu with lemon juice in a blender (I used the vita prep) and puree until smooth. Add the spinach and pulse until blended, then add the garlic, turmeric, salt, nutmeg, yeast, and mustard, blending briefly until combined. Pour into the crust, sprinkle the pine nuts on tops and bake for 30-40 minutes. (I also sprinkled the top with halved cherry tomatoes).
4. Serve hot or cold. I sprinkled my slice with crushed red pepper and extra pecorino!
This was so delicious and healthy! My mom and I really enjoyed it :) We're especially excited about how the crust turned out and brainstormed some other ways to use this crust for other recipes! Stay tuned!