Skillet Kale & Pinenut Quiche with Feta Cheese
Serves 6

INGREDIENTS
1 package (14 ounce) firm tofu, drained
1 Tablespoon olive oil
1 sweet onion, finely chopped
2 cloves garlic, minced
4 cups chopped kale
2 Tablespoons Dijon mustard
Salt/pepper
6 Tablespoons pinenuts
Olive oil, for brushing
6 Tablespoons crumbled feta cheese

DIRECTIONS

1. Pre-heat oven to 350 degrees F.
2. In food processor, puree tofu until smooth.
3. Sauté oil, onion, garlic and kale until tender.
4. Add kale mixture, Dijon, salt/pepper and pinenuts to tofu and pulse until combined.
5. Brush an oven-safe skillet with oil and spoon in tofu mixture.
6. Bake for 45 – 60 minutes until firm/set.
7. Sprinkle with feta cheese and broil for 5 minutes until golden.
   

Let cool for 5 minutes before serving.
NOTE: Can also bake mixture in whole wheat pie crust.

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Nutrition Facts Serv. size 1 cup (204g) Servings 6 Calories 213   Fat Cal. 136   *Percent Daily Values (DV) are based on a 2,000 calorie diet.

Amount/Serving % DV* Amount/Serving %DV* Total Fat 15g 25% Total Carb. 12g 4%   Sat. Fat 3g 15%   Fiber 2g 8%   Trans Fats 0g     Sugars 3g   Cholest. 8mg 4% Protein 11g   Sodium 274mg 10%       Vitamin A 140% Vit. C 95% Calcium 40% Iron 30%