Day 12 Breakfast: Spinach and Artichoke quiche

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/