Swiss chard and spinach tofu pie

    (49)
    1 hour 10 min

    A savoury pie full of greens and packed with protein thanks to the tofu. It's a pie that's similar to a quiche, and in fact some unsuspecting guests might think that it's been made with eggs!


    54 people made this

    Ingredients
    Makes: 1 (23cm) pie

    • 1 (23cm) unbaked pastry case
    • 225g spinach, rinsed and chopped
    • 225g red Swiss chard, rinsed and chopped
    • 1 tablespoon vegetable oil
    • 1 onion, diced
    • 3 cloves garlic, finely chopped
    • 1/4 teaspoon curry powder
    • 1 teaspoon dried parsley
    • 1/2 teaspoon salt
    • 1/2 teaspoon ground black pepper
    • 8 small oyster mushrooms, chopped
    • 2 teaspoons capers
    • 350g firm tofu, cubed
    • 4 tablespoons skimmed milk
    • 1/4 teaspoon ground nutmeg
    • 1 pinch ground cinnamon
    • 1 pinch ground cardamom
    • 40g Parmesan cheese, grated
    • 60g Cheddar cheese, grated

    Method
    Prep:20min  ›  Cook:50min  ›  Ready in:1hr10min 

    1. Preheat oven to 180 C / Gas 4.
    2. Bake pastry case until lightly browned. Meanwhile, place spinach and Swiss chard in a steamer over 2.5cm of boiling water and cover. Lightly cook, about 5 minutes.
    3. Heat oil in a large frying pan over medium heat and saute onions and garlic. When onions become transparent add spinach and chard. Stir in curry powder, parsley, salt and pepper. Saute until spinach and chard reduce, then add mushrooms and capers. Stir and remove from heat.
    4. In a liquidiser or food processor, combine tofu, milk, nutmeg, cinnamon, cardamom and Parmesan cheese. Process until smooth and creamy. Pour over vegetables and mix well. Transfer mixture to the pastry case.
    5. Bake in preheated oven for 20 minutes. Remove from oven and sprinkle top with Cheddar cheese. Bake for 10 more minutes or until cheese is lightly browned.

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    Reviews & ratings
    Average global rating:
    (49)

    Reviews in English (36)

    0

    Made it vegetarian. Parmesan is not vegetarian so omit or use a vegetarian alternative  -  24 Dec 2010

    by
    39

    WOW -- OK, when I first made this, I was NOT impressed (consistency was weird and I thought it needed eggs)... BUT a day later and reheated, it's TO DIE FOR. I left out the capers because I don't like them, and added just a tad bit more milk to the blender to make the tofu mixture a bit more creamy. Oh, and I didn't brown the crust first... just thawed it from frozen. And, I didn't steam the greens first. I didn't understand this extra step anyway. Just add to the onion/garlic mixture when called for.  -  20 Feb 2007  (Review from Allrecipes US | Canada)

    by
    23

    I had recently purchased a 1 lb. bag of cleaned/chopped chard from Trader Joe's and then went searching for a good recipe. So glad I found this one! I made it last night and it's very good! What makes it even better is knowing how nutritious it is. I'm glad I read about the need for 2 pie shells because mine yielded exactly that. I used all the chard and no spinach. I also purchased the healthier pie shells...no trans fat and all natural ingredients. I added a little more parmesan and cheddar and didn't add capers and cardamom. I also added some sliced red peppers and sauteeed them with the onions and added can of drained/rinsed mushrooms. Next time, I will incorporate most of the cheddar into the mixture and sprinkle less on top. This recipe is definitely a keeper and is good served with a salad. Thank you, Melissa!  -  16 Jan 2005  (Review from Allrecipes US | Canada)

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