5 oz baby spinach
1 15 oz package of silken tofu
1/2 cup half-and-half
3-4 green onions
2 cups sharp cheddar
salt, Cayenne pepper, paprika, and any other spices
2 deep-dish pie crusts
Wilt spinach over low heat and drain tofu thoroughly. Blend tofu, half-and-half, spinach, onions, spices, and one cup of cheese in a food processor. Bake pie crusts for 10 minutes at 350, then split filling evenly between pie crusts. Sprinkle rest of cheese over pies. Bake at 350 for an hour and allow to return to room temperature. This could easily be adapted for vegan diets: just use non-dairy cheese and cream and make your own pie crust.
NOTE: this is a rather runny quiche. Feel free to cut out some of the liquid, as tofu apparently doesn’t harden like eggs when cooked.