Real men do eat quiche, and if it’s this quiche they’re eating, they also eat spinach and tofu. You could call this quiche a spinach tart, if you like. Either way, it’s scrumptious, high in calcium, iron, and mouth-watering flavor.

You can make it vegan, if you like.

INGREDIENTS

CRUST
1 cup all-purpose flour
1/8 teaspoon salt
1/4 cup corn oil, chilled
1 to 2 tablespoons cold water

1. Make the crust: Combine flour and salt in a food processor, pulsing to blend. Add oil and process until the mixture is crumbly. With the machine running, slowly add the water and process until the mixture forms a ball. Turn the dough out, flatten it into a disc, and wrap it in plastic. Refrigerate at least 30 minutes.

FILLING
1 tablespoon olive oil
1/2 cup minced onion
One 10-ounce package frozen spinach, cooked according to package directions, drained, squeezed dry, and chopped
2 cups firm tofu, drained and crumbled
1 cup regular or soy milk
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/8 teaspoon cayenne
Pinch of ground nutmeg
1 cup grated mozzarella or soy mozzarella

2. Meanwhile, make the filling:
Preheat the oven to 375 degrees F. Heat oil in a small skillet over medium heat. Add onion, cover, and cook, stirring a few times, until softened, about 5 minutes. Remove from heat and add the spinach, stirring to combine. Set aside.

3. On a lightly floured work surface, roll the dough out into a 12-inch round. Fit into a 9-inch fluted quiche pan or pie plate. Set aside.

4. In the food processor, process the tofu, milk, mustard, salt, cayenne, and nutmeg until well blended. Spoon the spinach mixture into the crust and sprinkle with the mozzarella. Pout the tofu mixture over the spinach and mozzarella, making sure it is evenly distributed.

5. Bake until the filling is firm and lightly browned on top, 45 to 50 minutes. Let the quiche cool slightly to firm up before cutting.

Serves 4 to 6.