Vegan Crustless Spinach Quiche

Tofu cheese sauce:
24 ounces firm tofu (2 tetra box packs)
1 1/2 tsp garlic powder
1 1/2 tsp onion powder
3/4 tsp turmeric
3/4 tsp salt
1/4 cup + 2 tbsp nutritional yeast
1/4 cup + 2 tbsp cornstarch
1 1/2 tbsp Dijon mustard
1 1/2 tbsp lemon juice
Vegetables:
10 baby portabella mushrooms, sliced
1 tbsp canola oil
1/2 tsp thyme
3/4 tsp basil
3/4 tsp red pepper flakes
8 ounces fresh baby spinach

Preheat oven to 350F. Lightly grease a 11in x 1.125in tart pan and set aside. In a large pot, saute mushrooms in oil over medium high heat, add thyme, basil and red pepper flakes and cook until liquid evaporates. Remove mushrooms from heat, add spinach, stir until well combined and cover. Combine ingredients for tofu cheese sauce in a blender and puree until smooth, stopping to scrape the sides as necessary. Continue to blend until the mixture is an even yellow and resembles a thick batter. Add tofu cheese sauce to  mushrooms and spinach. Once combined evenly, pour into prepared tart dish. Bake for 20 minutes or until edges begin to brown. Allow to cool for 15-20 minutes before slicing. The quiche should still be warm for serving but not piping hot.

Altered from http://happyherbivore.com/2009/01/quiche/