After I got so excited about my gluten free pot pie crust the other week, I decided I needed to try it out on a couple more recipes to make sure it really worked.
So I made mini tofu quiches and lemon bars. The lemon bars, unfortunately, were a bit of a fail (although not because of the crust – that actually worked out great. The lemon part was…not successful. I will try again and report back when I have something edible).
But the tofu quiches were fantastic! I got the recipe for the filling from The Natural Vegan Kitchen, and despite being eggless, it really is quite quiche-y. And since it has like five vegetables in it, it’s not bad nutritionally, either.
I decided to go with mini 4″ quiches because, well…I only have mini tart pans. You could definitely make this in a full-sized tart pan or a regular pie pan, too. But there is something fun about mini tart pans.
This recipe is pretty simple. Saute some veggies, make your dough, mix it all together and bake for half an hour or so. You end up with a lovely savory quiche you’d never guess was vegan (and gluten free!) I’ve made one other vegan quiche recipe but it had a sort of funky taste to it – this one is nice and well-rounded.
First you mix your dough and divide it into four roughly equal pieces (or just leave it in one piece if you are using a full-sized pie pan) and press it into your pan(s). Then stab it with a fork a bunch of times to vent some of your repressed rage…or to prevent it from puffing up. Or both!
Stick your crusts into the oven for about 15 minutes to precook them. While they are cooking make your veggie blend, and when they are done just fill them up with said blend. You are allowed to eat the veggie mix straight out of the blender, it makes a bit extra. Good thing, too, since I am incapable of not eating things like this straight out of the blender.
Then bake them for about half an hour (an hour if you went full sized) and you’ll have some delectable healthy quiche for dinner!
The real question is: where do you stand on the mini-tart vs. full sized pie issue? Is bigger better or do you like ’em small and adorable?
Eggless Tofu Quiche
- 1 pound firm tofu drained
- 2 tablespoons water
- 1 teaspoon grapeseed oil
- or other oil
- 2 cups button mushrooms thinly sliced
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon sea salt
- 1/2 cup diced carrot
- 1/2 cup thinly sliced leek
- 2 cups chopped fresh spinach
- 1/2 cup broccoli florets
- Ground black pepper
- 2 teaspoons sweet white miso
- 1 teaspoon umeboshi vinegar
- 1/4 teaspoon ground turmeric
- 1 recipe Vegan Gluten Free Crust dough
- Preheat the oven to 350 degrees F. Divide crust dough into 4 pieces (or 1 if using a full sized pan) and shape it into your pan(s). Poke several times with a fork to prevent puffing. Bake dough for 15 minutes.
- Meanwhile, put the tofu in a colander in the sink and put a few small plates on top of it. Let the water drain from the tofu for 10 minutes. Heat 1 tablespoon of the water and the oil in a medium skillet over medium heat. Add the mushrooms, basil, oregano, and a pinch of the salt. Cover and cook for 5 minutes, or until the mushrooms have softened. Add the carrot and leek and cook and stir for 5 minutes. Add the broccoli, spinach and pepper to taste.
- Cook and stir for about 5 minutes, until the vegetables are just tender (do not overcook them). Add a small splash of water, if needed, to keep the vegetables from sticking to the skillet. Crumble the tofu into a food processor. Add the miso, vinegar, remaining salt, and turmeric. Process until smooth. Transfer to a bowl and fold in the cooked vegetables. Pour into the pie crust(s). Bake for 30 minutes if you are using mini tarts, for 1 hour if you are doing a full-sized pie. Let stand for at least 30 minutes before slicing and serving. Covered and stored in the refrigerator, Tofu Quiche will keep for 4 days