Spinach-Tofu "Flan"

Ingredients -- Vegan depending if you use butter in the crust

The recipe produces a dish somewhat like a Quiche, with a dry crust. But the original recipe called it a "Flan" because it doesn't contain cheese or eggs. My observation is that the dish ended up somewhat like a pizza with a bit of non-dairy cheese flavor. It would be fine to put on some pizza toppings, such as thinly sliced tomatoes or mushrooms, or pepperoni if desired. If the topping slices or the flan layer are too thick, the crust will be soggy instead of crispy. Or, you could try the breakfast route instead.

Crust -- this amount of flour lines an 8-inch circular pie pan. Use more if baking for a larger pan.
Alternatively, sometimes bake-at-home keto pizza crusts (typically cauliflower) are available in grocery stores. Or, as described for other recipes on this page, brush several sheets of Phyllo dough with warm melted butter, then line a baking pan or dish with them. To make your own crust:

1/4 cup keto flour, such as coconut flour, quinoa flour, or almond flour
2 Tbsp keto cooking oil, such as avocado oil
4 Tbsp butter, or a heavy keto oil such as coconut oil
1/2 tsp. baking powder
2 to 3 Tbsp water
pinch of salt

Mix the cooking oil and the water in a pan, keeping it cool to room temperature. Mix the flour, baking powder, and salt together in a large bowl, then rub in the butter (or coconut) until the mixture resembles fine breadcrumbs.
Add the liquid mixture and stir into the flour, adding more water if necessary. The dough should be of a wet-ish consistency. Set aside under the upturned bowl for 30 minutes.
Roll out the dough and line an 8-inch tart pan or pie plate. Prick the base all over with a fork and then toast/bake "blind" in the oven for 5-6 minutes (not caring if it browns or gets singed).

Topping

8 ounces fresh spinach
2 medium onions, chopped fine
2 cups firm Tofu
2 tsp. oil
Juice of 1 lemon
2 Tbsp Shoyu (soy) sauce
4 Tbsp sunflower oil, or other keto oil (divided)
2/3 cup Soy milk or other alternative milk
Pinch of salt, to taste

Topping: Wash the spinach, shake dry and cook it in its own juices in a covered pan until soft -- about 5 to 8 minutes. Drain, chop/shred, and set aside, preserving the liquid.
Crumble the tofu into a blender or food processor. Add the lemon juice, shoyu, 2 tbsp. of the oil, the soy milk, and the salt. Mix to a thick, creamy consistency. Adjust the seasoning if desired.
Chop the onions and fry them in the remaining oil until lightly browned (carmelized), then add the spinach and fold in the tofu cream.

Depending on pizza or quiche preferences... Italian spices such as oregano and rosemary; add-ins and toppings such as minced garlic, thinly sliced tomatoes or mushrooms, thinly sliced bell peppers, meat toppings; or try for a white pizza flavor (it won't be white) which could include pine nuts, basil, pulled chicken, possibly cranberries and walnuts, and more garlic

Assembling the Flan: Pour the spinach/onion mixture into the prepared tart pan and spread thinly and evenly. Bake in the middle of the oven at 375 degrees for 30 minutes or until set. Allow to cool for about 10 minutes.