Singing Horse has been making all these amazing, irresistible quiches. The temptation got to the point where I abandoned my weekend bread-baking plans and decided to make a quiche instead. This recipe is a mixture of her recipe and Bryanna Clark Grogan's. The end result was truly phenomenal- the eggless, flourless quiche set beautifully, and A finally declared himself a quiche convert.
For one ten inch pie, process together in a blender:
- 1 block (14 oz) firm tofu
- 1/4 cup milk (soy is fine)
- salt and pepper to taste
- 1 tsp dried herbs of choice (I used basil and thyme)
- 2 tbsp nutritional yeast
- 2 tbsp cornstarch
- 1/2 tsp agar powder
- a pinch of turmeric (for color)
– 1 tbsp vegetable stock concentrate/1 stock cube ( I use Better than Bouillon veggie base)
Preheat the oven to 400 degrees.
Now comes the vegetable mixture. I used aspargus, peppers, carrots, peas and sundried tomatoes, but you can use any veggies you like, as long as the final mixture is not too wet. Reserve some vegetables for the top, if you like.
In a frying pan, heat 1 tbsp of oil. Saute together for five minutes-
- 1/2 cup onion, chopped
- 1 clove garlic, chopped
- 3 cups mixed, chopped vegetables of choice ( I left the sundried tomatoes as they were, and they soaked up the liquid from other vegetables.)
- Season with herbs, salt and pepper.
Mix in half of the tofu mixture with the vegetables. Spread the vegetables in a 9-10" pie/cake pan and top with the remaining tofu mixture. I added some shredded parmeggiano on top along with the reserved asparagus spears.
Bake for 30 minutes, or until the top is golden brown. Let it rest for at least one, preferably two hours before serving.