Bacon Spinach Quiche with a Triscuit Crust

I was wanting something lighter for dinner, AND I wanted to use a new-to-me pie pan. I came up with a tofu quiche with a Triscuit-based crust.

Ingredients:

Crust:

• 2 tablespoons butter, melted
• 24 Triscuits, ground in a food processor (about 1 cup)  
• 8  saltines, ground in a food processor (I used whole wheat) 
• optional : 1 tablespoon flax meal + 2 tablespoons of water

Filling:

• 1 medium onion, sliced thin
• 1/2 bell pepper, sliced thin and cut into 1.5 inch pieces
• 6 ounces fresh baby spinach  (2 large handfuls or so)
• 3 eggs
• 12 ounces tofu (I used Mori-Nu silken firm tofu, lightly pressed on paper towel to remove some moisture)
• 1/2 tsp garlic powder
• 1⁄8 tsp cayenne pepper
• 1⁄4 tsp black pepper
• 4 - 6 strips of cooked bacon, finely chopped/crumbled
• 4 ounces cheddar or mozzarella cheese, shredded

Instructions:

1. For the crust: Preheat the oven to 375 degrees F. 
2. Stir 2 tablespoons of the melted butter into the cracker crumbs.
   (I used the food processor)
3. Press the crumb mixture into the bottom and 1-inch up the sides of a 9-inch glass pie plate.
4. Bake the crust in the center of the preheated oven until it begins to brown, about 7 minutes.
5. Remove the crust from the oven and increase the oven temperature to 400 degrees F.
   
6. For the filling:
   Cook diced onion and diced peppers with a bit of vegetable oil over medium-high heat for 5 or so minutes until softened. 
7. Remove onions and peppers and let cool in a medium bowl.
   (You will mix the quiche in this bow later.)
8. Add fresh spinach to the pan, and cook until just wilted. Set aside to cool for a few minutes.
9. In food processor, whisk together eggs, tofu, and spices.
10. Stir the egg and tifu  mixture into the vegetables in the medium bowl.
11. Stir in about 3/4 of of the cheese and 3/4 of the bacon into the filling.
12. Pour the quiche base into cooled crust in the pie pan. 
13. Top with the remaining cheese and bacon.
14. Bake for 25 minutes, or until center is set and the outside edge is golden brown.
15. Let set for 5 minutes, then slice and serve.
    

Carole's Notes:

We both liked this - it went well with peach smoothies.  I think the Triscuit crust was crunchy enough, but a somewhat crumbly. I plan to add 1 tablespoon of flax meal + 2 tablespoons of water to the cracker crumbs next time to see if that will bind them together a bit more.

The recipe is adapted from http://carolelikesroundfood.blogspot.com/2016/03/crustless-spinach-onion-and-feta-quiche.html
This version does not include any milk - I did not think it would fit in my new pie pan.