I am curious about Tofu Quiche....recipe?
Sure! I tweak my recipe a lot, but the basics are one block of extra firm tofu, pressed; 1/2 cup of unsweetened nondairy milk;
and 1/2 cup of vegan shredded cheese
The following ingredients are what I happened to have on hand for veggies and protein:
Half a 10 oz. box of frozen chopped spinach, thawed
4 to 6 ounces of chopped homemade seitan
Caramelized onions, chopped
Half a cup of sliced green olives
A few slices of sun-dried tomatoes
Spices also vary, but here is what I used this time around:
1 tsp. turmeric
1 tsp. onion powder
1 tsp. dried basil
1/2 tsp. garlic powder
1/2 tsp. salt or to taste
1/2 tsp black pepper
Pie crust (I make my own, but a prepared one would be fine, too, I'm sure)
In a food processor, blend the tofu, milk and spices until smooth.
Transfer to a large bowl and mix in the rest of the ingredients.
I think I used a 10-inch pie plate, but a 9-inch would be good, too. An 8-inch might be a little small.
Pour into prepared pie crust (some people like to precook the crust, but I never do).
Bake at 425 F for 30 to 35 minutes until firm to the touch. Let cool a few minutes before slicing.
