Saturday, July 6, 2013

broccoli & vidalia onion quiche

I have made quiche a few times trying to perfect the consistency. I intended to use more nutritional yeast this time and was bummed to discover that I had purchased the wrong kind of yeast. Hesitantly, I added daiya cheese and couldn't believe how delicious it turned out.
I love making homemade crust but there are perfectly fine store bought ones available. I used a Whole Foods whole wheat crust today for convenience and it was good. If you need a recipe, I have one on the blog, (half the recipe).

for the custard:

1 12.3 shelf stable firm tofu block
2 TB nutritional yeast
1/4 tsp nutmeg
1/4 tsp paprika
1/2 tsp garlic powder
3 tsp lemon juice
2 TB raw cashews
1 tsp braggs liquid amino acids, or soy sauce
1/4 - 1/2 tsp salt
1/2 tsp basil
2 TB water
scant 1/4 cup of daiya cheddar cheese
1 8 inch pie crust

Bake the pie crust in a 400 degree oven for 8 minutes. Remove and let cool. Reduce the oven to 350. Using the cuisinart, combine everything except the daiya cheese until smooth. Add half of the cheese, and pulse a few times. Add the remaining cheese and pulse to combine.

for the veggies:
2 cups of broccoli chopped small
1 heaping cup chopped vidalia onion
1 TB garlic, minced
salt and pepper

Saute the onion and broccoli with salt and pepper for a few minutes until onions begin to get soft, then add the garlic, and cook until broccoli is cooked through, maybe 5 minutes.

For the topping:
1/4 cup almonds, ground into rough meal
1/2 tsp salt
1/4 tsp onion powder
1 tsp nutritional yeast
Mix these ingredients together.

When the crust has cooled a bit, layer the vegetable mixture in the bottom of the pie shell and pour the tofu mixture on top. Sprinkle the top with the almond mixture, you might not need all of this. Bake for 40-45 minutes until top is golden. Let rest for at least 5 minutes before slicing.

1 comment:

  1. That looks very good! I can't wait to try it--