Spinach And Roasted Garlic Tart Recipe

This vibrant, savory Spinach and Roasted Garlic Tart is a delicious and healthy alternative to a traditional quiche or frittata. Inspired by Bob Greene's "The Best Life Diet Cookbook," this eggless marvel is packed with flavor and perfect for breakfast, lunch, or a satisfying snack. Roasted garlic adds a sweet and savory depth, while tender spinach and quinoa provide a hearty and nutritious base. Make a batch ahead, freeze portions for easy grab-and-go meals, and impress your friends with this stunning and surprisingly simple dish! #vegan #eggless #quinoa #spinach #roastedgarlic #tart #healthyrecipe #vegetarian #bobgreene

Prep Time 20 mins
Cook Time 30 mins
Calories 287.9 kcal
Protein 23g
Rating 4.0 (1 Reviews)
Spinach And Roasted Garlic Tart 33

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Spinach And Roasted Garlic Tart

  • 1 cup uncooked quinoa
  • 1 block (14 oz) firm or extra-firm tofu
  • 1 head garlic, separated into cloves
  • 2 tablespoons olive oil
  • 5 oz fresh spinach (chopped)
  • 1 tablespoon chopped fresh herbs (such as thyme or oregano)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • cooking spray
  • 2 cups water

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How to Make Spinach And Roasted Garlic Tart

  1. Preheat oven to 350°F (175°C).
  2. Roast the garlic: Separate 1 head of garlic into cloves, leaving the papery skin on. Lightly coat with cooking spray and roast on a sheet pan for 20 minutes, or until soft. Let cool, then peel off the skins.
  3. Cook 1 cup quinoa in 2 cups water in a medium saucepan over medium-high heat. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all liquid is absorbed.
  4. While the quinoa cooks, prepare the filling: In a food processor, combine 1 block (14 oz) firm or extra-firm tofu, the roasted garlic cloves, and 2 tablespoons olive oil. Process until completely smooth.
  5. Fluff the cooked quinoa with a fork and transfer it to a large bowl.
  6. Stir the tofu mixture, 5 oz fresh spinach (chopped), 1 tablespoon chopped fresh herbs (such as thyme or oregano), 1/2 teaspoon salt, and 1/4 teaspoon black pepper into the quinoa.
  7. Lightly grease a 9-inch pie pan or tart pan with cooking spray.
  8. Pour the quinoa mixture into the prepared pan and spread evenly.
  9. Bake for 30 minutes, or until golden brown and set.
  10. Let cool slightly before slicing and serving. Enjoy warm, at room temperature, or reheated!

Nutrition Information (Approximate per serving)

Sodium

13 g

Sugar

6g

Fat

8g

Carbs

11g

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Starters Appetizers & Snacks Main Courses Breakfast & Brunch Lunch Main Dish / Dinner Vegetarian Proteins Tofu & Tempeh Recipes American Healthy Vegetarian Vegan Gluten Free Baking

Recipe Tags (Choose a tag and find related recipes!)

30 Minutes Or Less Time To Make Course Main Ingredient Preparation Occasion Healthy Omelets And Frittatas Breakfast Vegetables Easy Potluck Vegan Vegetarian Dietary Low Sodium Low Cholesterol Low Saturated Fat Low Calorie Healthy 2 Low In Something Greens Spinach To Go