I just want your extra time and your (duh, duh, duh, duh, duh).... Quiche
Breakfast, brunch, lunch, dinner… any time of day is a good time of day for a piece of quiche. And the best part about quiche is that it is so very versatile! It’s also a great way to clear out whatever left over veggies you happen to have sitting around.
The texture of vacuum packed, extra firm tofu does a great job of mimicking the texture of eggs. The key to mimicking the eggy taste and look is in the dry ingredients. Turmeric provides the color, the nutritional yeast adds a deepness of flavor, and the kala namak provides that initial eggy flavor.
I happen to love mushrooms and onions in my quiche so, along with some mixed greens and beautiful tomato slices for the top, I tossed in some garlic and got to baking.
1 block extra firm tofu, 16 oz.; the vacuum sealed kind (if you buy the type in water you’ll need to press it first)
1 cup + 2 Tbs non-dairy milk
8–10 thinly sliced mushrooms (I used crimini)
165 g finely diced onion
2 Tbs butter for sautéing the onion and mushrooms + additional to grease the pie pan
2 Tbs nutritional yeast
1 + 1/2 Tbs Kala namak
1 tsp turmeric
1 packed cup mixed greens, chopped
1 pre-made pie crust (I used a frozen one)
pepper to taste
very thinly sliced tomatoes for the top of the quiche
Put the diced onion in a sauté pan with the butter and cook on medium until brown. Once they are a lovely golden brown add in the sliced mushrooms and garlic and cook on low-medium until the mushrooms are cooked through then set aside.
While the onion, mushrooms, and garlic are cooking mix together the dry ingredients and chop the mixed greens and slice the tomatoes.
Also, you can grease the pie pan and place the pie crust into it.
Cube the tofu and add to a food processor along with the non-dairy milk. Pulse until well blended.
Add all the dry ingredients to a large mixing bowl and stir well to combine.
Once your mixture is ready spoon it out of the bowl and into the pie crust—use a spatula to flatten out the top and place the tomatoes on top.
Bake at 350 degrees for about an hour, or until the mixture is firm. Let rest for a few minutes before cutting.