Classic Quiche
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Classic Quiche
  Quiche    Vegetarian    Tofu    Breakfast  
Last updated 6/12/2012 12:57:15 AM. Recipe ID 19721. Report a problem with this recipe.
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      Title: Classic quiche
 Categories: Vegetarian, Tofu, Cheese/eggs, Main dish, Breakfast
      Yield: 6 Servings
    1/2 c  Rolled oats
    1/2 c  Whole wheat flour
    1/4 c  Unbleached white flour
    1/4 ts Salt
    1/8 ts Baking powder
    1/4 c  To 1/2 c canola oil
      2 tb Lemon juice
  1 1/2 ts Honey or maple syrup
      2    To 3 T cold water
      1    To 2 t. sesame seeds

      1 ts Water or olive oil
      1 c  Diced onion
      1 ts Minced garlic
      3 c  Small broccoli florets
      1    To 2 T water
     18 oz Soft silken tofu
      1 tb Prepared mustard
      1 ts Dried basil or rosemary
    1/4 ts Ground nutmeg
    1/4 ts Salt
    1/4 ts White pepper
      1    To 2 T. nutritional yeast
           Red pepper strips or sliced
           Black olives for garnish
  Crust:  Preheat oven to 375 degrees. Grind oats to a coarse flour n a
  blender or food processor. Place ground oats in a large bowl. Stir in
  whole wheat flour, white flour, salt and baking powder. Drizzle 1/4
  cup canola oil over flour mixture and mix lightly; add more oil of
  necessary, until mixture looks like wet sand. Drizzle lemon juice,
  honey or maple syrup and 2 T water over dough.  Mix lightly with a
  fork until dough forms a ball, adding more water if necessary. Roll
  out dough between sheets of waxed paper. Sprinkle sesame seeds evenly
  over bottom of a quiche or pie pan, then place dough in pan. (If
  using a pie pan, fold excess dough over to form an edge about 2/4
  inch thick; try to keep edge even, smooth and slightly away from the
  edge of pan.) Prick sides and bottom of crust with a fork. Bake for
  20 minutes, remove from oven and reduce temperature to 350 degrees.
  Filling: Heat 1 teaspoon water or oil in a skillet over medium heat.
  Add onion and saute for 3 to 5 minutes. Add garlic and saute for 30
  seconds. Add broccoli florettes and 1 to 2 tablespoons water, then
  cover. Steam until broccoli is bright green and slightly tender but
  not soft, about 2 minutes. Drain vegetables if necessary; place in
  prebaked pie crust and spread evenly over bottom. In a blender or
  food processor, whip tofu, mustard, basil or rosemary, nutmeg, salt,
  pepper and nutritional yeast. Blend 1 to 2 minutes, until very
  smooth. Pour tofu mixture over vegetables in pie crust. Place red
  pepper or black olives on top if desired. Bake 40 minutes, until
  slightly puffy. Allow to cool 5 to 10 minutes before slicing. Serves
  6. Variation: substitute 3 cups of any vegetable for the broccoli.
  Try lightly steamed asparagus, sauteed mushrooms and leeks, or red
  pepper and zucchini. 

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Recipe ID 19721 (Apr 03, 2005)

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