I love quiche, and it's one of those dishes that translates beautifully with plant foods in place of cream and eggs. Quiche is very versatile but this is one of my favorite varieties. Of course, homemade crust is always best, but Wholly Wholesome makes a reasonable frozen crust from the same ingredients of whole-grain flours, non-hydrogenated oils and salt. It's a great thing to stock in the freezer for nights when you don't feel like bothering with a pie crust of your own (which is, personally, one of my most hated kitchen chores).
ingredients 1 whole-grain, non-hydrogenated pie crust
1 large, ripe tomato, sliced thickly
paprika, for dusting
1/2 white onion, chopped
2 garlic cloves, minced
10 oz. cremini or white mushrooms, sliced
3 T. white wine vinegar
2 t. salt
3 T. basil leaves, chopped
1 T. fresh or 1 t. dry thyme
pinch of crushed pepper flakes
1 bunch spinach, stemmed and chopped
1 lb. tofu, patted dry and briefly pressed
2 T. lemon juice
2 T. nutritional yeast
1 T. rice or umeboshi vinegar
1 t. salt
instructions 1. Preheat the oven to 350F. Heat 1 T. oil in a large skillet. Add the onion and garlic and cook for 5 minutes, until soft.
2. Add the mushrooms and the wine and saute until the wine has cooked off.
3. Add the salt, basil, thyme and pepper flakes and cook for 1 more minute.
4. Add the spinach, turn off the heat and toss the spinach slightly until it has wilted.
5. Combine the tofu, yeast, lemon juice, vinegar and salt in a blender and process until smooth.
6. Add the tofu mixture to the pan and stir to combine all ingredients.
7. Pour the filling into the prepared pie pan. Dust with paprika. Arrange the tomato slices over the top. (You will probably have some tomato left over.)
8. Bake for 45-50 minutes, until the quiche is mostly firm in the center (some softness is okay). Let stand for 10 minutes before serving.
I love quiche, and it's one of those dishes that translates beautifully with plant foods in place of cream and eggs. Quiche is very versatile but this is one of my favorite varieties. Of course, homemade crust is always best, but Wholly Wholesome makes a reasonable frozen crust from the same ingredients of whole-grain flours, non-hydrogenated oils and salt. It's a great thing to stock in the freezer for nights when you don't feel like bothering with a pie crust of your own (which is, personally, one of my most hated kitchen chores).
ingredients
1 whole-grain, non-hydrogenated pie crust
1 large, ripe tomato, sliced thickly
paprika, for dusting
1/2 white onion, chopped
2 garlic cloves, minced
10 oz. cremini or white mushrooms, sliced
3 T. white wine vinegar
2 t. salt
3 T. basil leaves, chopped
1 T. fresh or 1 t. dry thyme
pinch of crushed pepper flakes
1 bunch spinach, stemmed and chopped
1 lb. tofu, patted dry and briefly pressed
2 T. lemon juice
2 T. nutritional yeast
1 T. rice or umeboshi vinegar
1 t. salt
instructions
1. Preheat the oven to 350F. Heat 1 T. oil in a large skillet. Add the onion and garlic and cook for 5 minutes, until soft.
2. Add the mushrooms and the wine and saute until the wine has cooked off.
3. Add the salt, basil, thyme and pepper flakes and cook for 1 more minute.
4. Add the spinach, turn off the heat and toss the spinach slightly until it has wilted.
5. Combine the tofu, yeast, lemon juice, vinegar and salt in a blender and process until smooth.
6. Add the tofu mixture to the pan and stir to combine all ingredients.
7. Pour the filling into the prepared pie pan. Dust with paprika. Arrange the tomato slices over the top. (You will probably have some tomato left over.)
8. Bake for 45-50 minutes, until the quiche is mostly firm in the center (some softness is okay). Let stand for 10 minutes before serving.