And now I present to you the ultimate in Thanksgiving leftover sammiches:
The quiche bites were a huge hit. I'm happy to say that the changes I made were most excellent in a Bill and Ted sorta way.
1 Tbsp olive oil
2 Tbsp bread crumbs (I used Panko)
1 10oz pkg frozen spinach, thawed and squeezed of liquid
1/2 cup onion, finely diced
1/2 cup red bell pepper, finely diced
3/4 cup grated white cheddar Cheezly (or whatever cheeze you like)
1/2 cup blended silken tofu
1 tsp arrowroot powder
1/2 cup unsweetened almond milk
1/4 tsp salt
16 2 inch square crackers
Preheat oven to 350 degrees. Spray an 8x8 glass casserole dish with nonstick cooking spray and coat the bottom and 1/3 up the sides with the bread crumbs.
Heat olive oil in large skillet over medium high heat. Add onion and bell pepper, cooking until soft. Add the spinach and season with salt and pepper. Remove from heat and place in the casserole dish. Sprinkle with cheeze.
In a food processor or blender, add the silken tofu, arrowroot, almond milk and salt and blend until smooth. Pour the mixture over the veggies and cheeze. Be sure to smooth it down and let it soak into the casserole.
Bake 45 minutes to an hour, until the casserole is a golden brown color. Cool completely before slicing into 16 pieces. Serve warm or at room temperature.
Perhaps my greatest discovery this week was white Russians made with soy nog. Thanks, Pamela! I also found Seagram's espresso vodka at the liquor store and it has changed my life. LOVE!
Happy Holidays y'all!