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Day 12 Breakfast: Spinach and Artichoke quiche

2/8/2017

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Picture
Ingredients:

  • 2 large tortillas 
  • oil spray
  • 1 tb coconut or olive oil
  • ½ cup of onion, chopped
  • 2 cloves of garlic, minced
  • 2 cups of fresh spinach
  • 14 oz soft tofu
  • ½ cup nutritional yeast
  • ½ lemon, juiced
  • 1 tsp dried basil
  • ½ tsp turmeric
  • ¼ tsp salt
  • ¼ tsp pepper
  • 14 oz can of artichokes, drained and chopped
Directions: 
  1. Preheat oven to 350 degrees.
  2. Spray a pie plate with oil. Rip the 2 tortillas in half and arrange them so that the bottom and sides are covered. Bake for about 10-15 minutes checking a few times through to make sure the tortillas are staying put and not bubbling (break any bubbles if they form).
  3. While the crust is baking, heat oil in a large pan. Add onion and cook about 5 mins till translucent. Add garlic and cook for another 1-2 mins. Add spinach and cook another few minutes until spinach is wilted. Take off of heat.
  4. In a food processor, add tofu, nutritional yeast, lemon juice, and spices. Process until smooth.
  5. Add artichokes and onion mixture to food processor and plus 15-25 times until mixed.
  6. Put mixture into pie pan.
  7. Bake for about 45 mins at 350.

​RECIPE: www.vnutritionandwellness.com 

Source: VNutrition

http://www.vnutritionandwellness.com/spinach-artichoke-quiche/


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