Vegan Quiche Yum Yum
When I was younger I loved quiche. Loved it! And it was one of the dishes I mastered and loved to make as a kid as well (the others being chocolate chip cookies and meringues). When I became vegan, I wasn't quite ready to give up on quiches, and trying to make one was actually one of the first vegan things I tried. I had an excellent recipe in university, particularly the one time that I mixed up the ingredients and put all the oil that was meant for the crust in the filling - yum! Sadly though, I misplaced the recipe and haven't been able to find it since.
We were originally supposed to have one of his exciting salads for dinner. But, he went out and I ate all the lettuce (it's not my fault! You can't leave me alone with a head of lettuce! It's one of my many weaknesses!)...So, I had to find something else I could make for dinner, fast. Luckily, he had also bought medium firm silken tofu instead of our usual extra firm tofu (pffft! what a tofu amateur!). What else is there really to do with medium firm tofu then make a quiche??
1 12.3oz package, medium firm tofu
2 Tablespoons Tapioca Starch
1 tsp tumeric (this is more for colouring, so you can add less to make it less yellow)
3 Tablespoon Nutritional Yeast Flakes
3 cloves of garlic
1/2 teaspoon Salt
Drain and press the tofu. The easiest way to do this is to put it in a mesh strainer over a bowl and pile things on top of it - I put a large mug filled with rocks. Let it sit for like an hour. And you can help it out by pushing down on the mug.
Set oven to 350F.
Blend the pressed tofu and the rest of the ingredients until smooth in a food processor.
I wanted a spinach quiche so I sautes chopped red onion in a pan until translucent, then added whole leaves of spinach and sauteed until just wilted. I stirred the veggies into the quiche mixture and then spread in a loaf pan. You can use any veggies though - like cherry tomatoes, black olives, sauteed mushrooms...
Cook for 25 minutes.
Serves 2-3, so feel free to double the recipe if you want more!!!
Enjoy with a green salad (well, what's left of it... :P )!