Spinach and tofu quiche

1 pack of puff pastry

350g of fresh spinach, rinsed

400g of tofu, crumbled with a fork (I used silken tofu, but I think regular would work as well)
1 red onion, chopped
1 leek (white part), sliced
6 cloves of garlic, crushed
salt, pepper, nutmeg, fresh thyme to taste
olive oil

Fill a medium quiche pan with the puff pastry and put it into the oven heated up to 210°C for about 5 min, just until it begins to become a bit brown. Remove from the oven.

Heat up the olive oil in a large frying pan, add the onion and leek. Fry for about 5 min on low heat, until soft. Add the garlic, fry until fragrant. Add the spinach and cook on medium heat until all the water has evaporated, then add the tofu, salt, pepper, nutmeg and thyme, mix well. Cook for about 10 min, stirring frequently. When all the ingredients are well mixed and all the liquid gone, transfer into the pre-baked puff pastry bottom, spreading evenly. Bake for 15-20 min, until the top becomes slightly brown. Take out of the oven, let it cool for a few minutes and serve with a fresh salad. I used a mix of green leaves, cherry tomatoes, sunflower seeds with olive oil, balsamico, salt and pepper.