Tofu (crustless) Quiche

In the days before I was concerned about egg and dairy consumption, I loved quiche, but wouldn’t make it due to the calorie count. This recipe solves both problems in one hit, providing you don’t make the crust. If you do want to make a crust, check out my recipe for the potato / almond pastry; there’s no need to apologize to your glutenous friends for this adaptation.

The only non vegan ingredient in this dish is the egg in the potato pastry. If you use vegan pastry or make a crustless quiche, the whole thing will be vegan. My husband likes the filling to have a large proportion of chunky vegetables; the kids don’t care, they like it any way it comes. Don’t be fooled by the ingredient list; the tofu custard is rich even though the calorie count is diet-worthy (providing you leave out the crust and don’t eat the whole thing in one sitting)!

pastry made with 8 oz of flour, refrigerated (optional)
1/2 cup cashews, soaked for 1/2 hour in water
1 tbsp non-hydrogenated margarine
1/2 large yellow onion, diced
3 cloves of garlic, minced
12 oz broccoli, broken into small florets
14 oz packet of firm tofu, drained
1 tsp salt (use partly kala namuk if an eggy taste is desired)
1/4 tsp black pepper
1 tbsp nutritional yeast
1 tbsp light colored miso (e.g. chickpea; optional)
dash of cayenne pepper
1 tsp Dijon mustard
1 tsp lemon juice

Soak the cashews in water for at least 1/2 hour.

In a large cast iron pan, bring to the boil 1/4 inch of water, 1/2 tsp regular salt, the garlic, and the broccoli. Cover with a lid and steam until the broccoli is nearly cooked, then remove the lid and let the water evaporate. Add 1/2 the margarine and allow the broccoli to brown slightly.
In a large cast iron pan, fry the onion in the rest of the margarine over a medium heat until browned.
Line an 8” or 9” cake tin with baking parchment.
If you’re making a crust, crumble the pastry dough into the lined pan such that it is evenly spread, and then use your knuckles to press it into place and compact it.

Place in the fridge until ready to use.
Drain the cashews and process in a food processor for 30 seconds. Make sure they’re pretty smooth before adding the tofu, and pulse again along with 1/2 of the broccoli, the onion, and the other ingredients until mixture is smoothish. Don’t over process or the tofu will be too creamy, and have too little bulk.
Stir in the remainder of the broccoli, check for seasoning, and spoon it into the pie pan. Smooth the top, and bake for 40 minutes at 350F.
Eat hot or cold.

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