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Dairy-Free Quiche

I never thought I would see the day I could eat quiche again!

The recipe is from here: http://dairyfreecooking.about.com/od/eggs/r/onionquiche.htm

The recipe below is for a basic onion quiche and the amount of filling is overwhelming (I actually had to cook some of it in a separate dish without crust, which tasted great as well). If you want to add other vegetables (which I would highly recommend), I would cut the egg filling amount roughly in half (use 3 eggs and roughly half a block of tofu, use the same amount of nutritional yeast/dehydrated hummus and the same amount of salt as listed below, and cut all other ingredients precisely in half). To incorporate the additional veggies, layer half of the veggies on the crust (step 1 below) and fold the other half into the eggs at the same time you add the onions (step 4 below).

Ingredients
- 1 recipe for an oil pastry (as in: http://knownquantities.livejournal.com/18926.html)
- olive oil (to sautee)
- 2 large garlic cloves, finely chopped
- 1 cup chopped onion
- 1/4 cup finely chopped parsley (or skip this, I actually bought parsley and felt like it added nothing to the flavor)
- 1 14-oz block of soft or silken tofu
- 1/2 tsp honey
- 1 tsp apple cider vinegar or white wine vinegar
- 2 tsp salt, divided
- 5 large eggs
- 1/4 cup all-purpose flour
- 1 3/4 cups unsweetened plain almond milk
- 1/8 cup nutritional yeast OR dehydrated hummus (optional - but adds a lot of flavor so if you can access either of these, I highly recommend)

Instructions
1. Preheat the oven to 375 F. Press the oil pastry into a 10" pie pan or other baking dish.

2. Heat the olive oil in a medium-large skillet over medium-high heat. Sautee garlic, onions, and parsley (if using) until onions are fragarent and translucent but not caramelized, about 5 minutes.

3. In a small bowl, mash the tofu with a fork until crumbly. Mix in the honey, apple cider/white wine vinegar, and 1 tsp of salt until well combined. Add more salt to taste if needed.

4. In a medium-sized mixing bowl, beat 1 egg until pale yellow and forthy, using an electric hand mixer. Add the flour and beat until well combined. Add the reamining eggs one at a time and beat for about 3 minutes or until the mixture has increased in volume by a third and is very light and frothy. Gradualy add the almond milk, nutritional yeast/dehydrated hummus (if using) and remaining 1 tsp salt, beating for 2 minutes more after all has been added. Fold in the onion mixture and the tofu mixture, stirring just until evenly mixed.

5. Pour the egg mixture into the prepared pan and bake for 10 minutes. Turn the oven temperature down to 325F and bake for 35-40 minutes more, or until the quiche is firm but slightly jiggly. Allow the quiche to cool on a wire wrack for 15-20 minutes or until set before serving.

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