quiche du jour :: CLOSED

QUICHE DU JOUR
Let them each quiche!

I was going to give you my recipe for Quiche Lorraine, but then I realized that a modular quiche recipe would be much more useful. Make your own Quiche du Jour by tailoring this quiche to your suit own personal preferences and to utilize whatever’s in season or cheap. It’s also a great way to reinvent leftover vegetables.

• 1 ½ recipe, flaky pie crust (See Happy Endings chapter)

• 1 14 oz asceptic box of extra-firm silken tofu (Do not use refrigerated tofu here; it isn’t creamy enough)
• 3 T fresh parsley, chopped
• 5 T nutritional yeast
• 2 tsp cornstarch
• ½ tsp salt
• 2 T soy cream or soy milk
• 2 cups of filling. Feel free to mix, match and extrapolate. Some ideas to get you started:

  • 1 package of tempeh bacon, steamed for 10 minutes, drained and crumbled (Quiche Lorraine)
  • Spinach or kale, sautéed in olive oil, with raisins
  • Brussels sprouts, halved and parboiled
  • Sliced tomato and fresh basil
  • Shitake, portobello and cremini mushrooms, sautéed in sherry or Marsala
  • Onions and peppers, sliced thinly and sautéed in olive oil
  • Fresh corn with a dash of smoked paprika
  • Sauteed raddichio with 1 T agave nectar
  • Roasted red peppers, marinated artichoke hearts, heart of palm or any combination, drained very well before using.

• Optional additions:

  • 2 additional T of any fresh herb of your choice
  • ¼ cup sun-dried tomatoes
  • ¼ cup sliced olives
  • ½ cup vegan cheese (Place in crust before you fold in the tofu mixture)

• Optional toppings:

  • Nutritional yeast
  • A sprinkling of nutmeg
  • Panko

Serves 6 to 8

Preheat oven to 400 degrees. Grease a 10- or 11-inch quiche pan.

Roll out dough and press into quiche pan. Set aside.

In a food processor, blend together tofu, parsley, cornstarch, nutritional yeast, and milk or cream until creamy and smooth, scraping down the sides as needed.

Pour tofu mixture into the prepared crust. Gently arrange filling on top and sprinkle with optional topping, if desired. Bake on third oven shelf from the top for 30 to 40 minutes, or until crust is golden brown and tofu is firm and no longer wobbly.

Bake for 30-40 minutes or until crust is golden brown and tofu is firm and no longer wobbly. If your veggies are cooking too quickly, simply cover the quiche with aluminum foil until it’s properly baked.

Cool on rack. Let sit for at least 10 minutes before slicing. Slice with a sharp knife and remove with a pie server.

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