Crustless Spinach & Tofu Quiche (Low-Carb and Gluten-Free)

This fitness challenge that my partner Arivind and I are on has really opened up my cooking repertoire, leading me to discover just how many uber healthy dishes there are out there which actually taste fantastic. I am thrilled to have found flavour-packed foods such as this which I would eat even on a normal unrestricted diet! :)

Believe it or not, crumbled tofu is a surprisingly effective and tasty cheese replacement in this high-protein, low-carb version of quiche. Feel free to use mushrooms, peppers or broccoli for alternative vegetarian flavours, or bacon and ham bits for meat eaters.

Crustless Spinach and Tofu Quiche

*makes one 8" round quiche, serves 4-6*

Dice 1 medium onion and saute in a bit of olive oil over medium heat until fragrant and translucent.

Add 250g spinach (I used fresh leaves but frozen works too). Season well with salt and cook for about 10 mins or until dry, stirring occassionally. Drain off any excess liquid and spread into the base of an 8" deep round pie dish/casserole.

Beat together in a separate bowl to make custard:

4 eggs

1 1/2 cups milk (I use 1% fat)

150g firm tofu, crumbled

Dash of nutmeg

Dash of white pepper

Salt to taste

Optional: Dash of cayenne/paprika

Pour custard over spinach and bake for 40 minutes at 190 C (180 C fan assisted) until set. Let it stand for at least 10 minutes at room temperature before loosening sides with a thin spatula and cutting into slices.