Saturday, March 2, 2013

Very Veggie Quiche

So a while back I was reading a cookbook, yes I actually do that, and I saw a recipe for quiche that called for white beans, and the light bulb went on. I love tofu quiches, but thought why not try half and half. Not the milk cream product, but half tofu and half beans as the base for the quiche. My first quiche that I posted was super tasty, but kinda crumbly and did not stand up like this one did. Don't forget if you are single or don't have the ability to eat a whole quiche, they freeze really well. In fact, i froze this one! Of course that was after eating half of it in one sitting. I figured a little moderation was in order. If freezing, defrost on counter for 30-45 minutes. Heat skillet with a bit of oil and cook in the skillet 5 minutes each side. The quiche has 4 sides, yes I mean stand it up on each of the sides, don't just cook it front and back. Here is what you need:

1 15 oz can white beans, drained and rinsed
1 12.3 oz pkg Mori-Nu Silken Tofu, drained
3.5 oz Daiya Havarti style wedge, I used the Jalapeno Garlic ( or any other dairy free cheese)
1 Tbs Olive Oil
fresh veggies ( you can use whatever you have on hand) I used:
Spinach, Onions, Carrots, Mushrooms, Broccoli stalks, and Orange Pepper
1 clove garlic
1 pre-made vegan pie crust, I like the whole wheat variety.

Place the first three ingredients in the blender and pulse until smooth. Add oil and garlic to a skillet, once warmed, add in the veggies and saute until tender. Mix in the blender mixture to the veggies, stir well to combine. Pour into the prepared pie crust and bake 30-45 minutes at 400 degrees. Let cool before serving to allow time to thicken.

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