Tofu Vegetable Quiche with Herbed Crust

2 Feb

Look Ma, no eggs! That’s right. It’s another quiche recipe, this one is bigger and more badass than a mini quiche can ever hope to be. I’ve got way more things going on this week than there is time in a day so, I have to make sure my mind doesn’t wander to the kitchen when it should be studying. Solution? Make a massive quiche and eat quiche for dinner all week. Why the heck not? While most young whipper snapper college students are eating pizza, I’m the old lady who’s enjoying a delicious quiche because “it’s kind of like pizza.” And it is, except it’s a lot healthier.

Anyway, here’s a tasty, savory, eggless dish that’s sure to make your life a lot easier and your dinner guests amazed that it you could accomplish a quiche without eggs. Quiche is not only time efficient and delicious, it’s flexible too! Add whatever vegetables you want, or omit the ones you can’t stand. The crust recipe is arranged, but adapted from the Healthy Happy Life blog. My only issue with this recipe is that the crust isn’t as soft as I would like it to be. I used sorghum flour which can be pretty rough stuff once it’s baked, but softens up nicely over time (read: leftovers). Even if you have a gluten allergy, I recommend using other flours (bean or oat will probably be fine).

Ingredients:
(makes an 11 inch quiche)

Crust:
1/2 cup water
1 tsp sea salt
2 tbsp agave nectar
1/3 cup unbleached all purpose flour
1/4 cup sorghum flour (or chickpea flour, oat flour, white whole wheat, etc.)
1/3 cup ground flax seeds
1 tbsp extra virgin olive oil
1/2 tsp black pepper
1/2 tsp dried thyme
1/2 tsp dried rosemary, crushed
1/4 tsp ground sage
cornmeal for dusting
1 tbsp extra virgin olive oil, for glaze
1 tbsp agave nectar, for glaze

Veggie Saute:
1/2 small zucchini, chopped small
1 medium onion, chopped
1 cup baby spinach, chopped
1 cup red kale, chopped
3/4 cup broccoli, chopped very small
5 to 6 baby bella mushrooms, stems removed, chopped
1 bell pepper, chopped, reserve a few slices for garnish
2 small tomatoes, chopped, reserve one slice for garnish
1/2 tsp dried oregano
salt and pepper, to taste

Tofu Filling:
1-12 oz package firm tofu, drained and pressed to get all the moisture out
1/2 cup almond milk (or any non-dairy milk)
1/4 cup agave nectar
2 tbsp sesame tahini
2 tbsp nutritional yeast
1/8 tsp cayenne pepper
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp turmeric
1/4 to 1/2 tsp salt
2 tbsp cornstarch (or arrowroot powder)

You will also need:
parchment paper
dried beans (or dried rice)

Directions:

Preheat the oven to 350 F. Spray an 11 inch tart or pie pan with oil. Dust the inside lightly with flour.

In a large bowl, combine all the ingredients for the crust (water through sage) and work into a kneadable dough. You may need to flour your hands or sprinkle some flour on the dough a few times if it sticks to the sides of the bowl or your hands. Once it’s clearing the bowl and your hands, lay it on a well floured surface and knead it until it’s a smooth and uniform dough ball. Sprinkle more flour on top and with a floured rolling pin, roll it out until it is thin – but not paper thin – and a little larger than the circumference of your tart/pie pan. Lay it aside on a flat, floured surface and sprinkle the area you were just working in with a little cornmeal. Drag the bottom of the dough in the cornmeal and then lay it in your pan. Shape the dough into the pan, trying to get the edges to be as uniform as possible by pushing the dough from the edges and up the sides. You may need to remove any excess dough hanging off the edges and use it to create edges if one side of your crust has smaller edges. Brush the dough with the agave/oil glaze. Poke three small holes in the center of the dough then cover with a piece of parchment paper and place some dried beans (or dried rice if you don’t have beans) on top to prevent the dough from rising.

Bake for 8 to 10 minutes. Remove from oven, remove parchment paper and beans/rice, and set aside to cool while you prepare the quiche. Turn the oven up to 375 F.

Heat a non stick pan on medium heat and add a little bit of olive oil. Add the garlic and cook for 3 to 4 minutes, stirring frequently. Next, add the onion and cook for another 5 minutes. Add the zucchini, broccoli, mushrooms, and pepper and cook until the mushrooms begin to exude their juices and the broccoli is bright green and soft. Add the tomatoes and cook until they exude their juices and deflate, about 5 minutes. Add the spinach and kale and cook until just wilted. Add in the oregano, and the salt and pepper to taste. Remove from heat.

In the bowl of a food processor, add all the ingredients for the tofu filling, except the salt, and blend until smooth and creamy. Add the salt and adjust to taste (if you’re salt conscious, remember that there’s salt in your veggies already). Blend again and then pour into the veggies. Stir the tofu filling and the veggie saute together until well combined.

Pour into the crust. Garnish the top of the crust with the pepper slices and tomato. Bake at 375 F for 45 minutes, until the crust is golden brown in color. Remove from oven and let cool for 5 minutes before serving.

Serve hot and enjoy!

Update: If you end up having an overflow of quiche filling, you can make crustless mini quiches! Pour some of the leftover filling into small baking tart pans or into a muffin tin and bake at 350 F for 50 minutes, until the tops are golden brown. Let them cool for about 10 minutes. Serve alongside steamed veggies!
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