- by The Vegan
Yesterday The Health Nut came over for dinner and we tried our hand at vegan quiche. Here's where I found the recipe: http://www.dietdessertndogs.com/2010/05/04/sos-kitchen-challenge-for-may-and-another-eggy-vegan-recipe/ I haven't had quiche in years, and I liked it before my vegan days so I thought I'd give it a whirl.
I didn't have time to do trial and error with both quiche and pie crust, as I've never made either. So I decided to go for a short-cut and used a pre-made refrigerated pie crust, which unfortunately is neither low-carb nor whole grain. I like the vegetables used in this recipe, though I discovered that quiche is really flexible in terms of vegetables. It seems like you can really toss whatever in as long as it's pre-cooked/won't release a lot of liquid during baking.
Yesterday The Health Nut came over for dinner and we tried our hand at vegan quiche. Here's where I found the recipe: http://www.dietdessertndogs.com/2010/05/04/sos-kitchen-challenge-for-may-and-another-eggy-vegan-recipe/ I haven't had quiche in years, and I liked it before my vegan days so I thought I'd give it a whirl.
I didn't have time to do trial and error with both quiche and pie crust, as I've never made either. So I decided to go for a short-cut and used a pre-made refrigerated pie crust, which unfortunately is neither low-carb nor whole grain. I like the vegetables used in this recipe, though I discovered that quiche is really flexible in terms of vegetables. It seems like you can really toss whatever in as long as it's pre-cooked/won't release a lot of liquid during baking.
We filled our quiche with spinach, onion, carrot, and roasted red pepper. I tried to over season the vegetables since the silken tofu would mellow everything out. We added a variety of Italian seasonings along with salt, pepper, and red chili powder. Then we poured the silken tofu mixture in and mixed it with the vegetables:
There ended up being more tofu than vegetables. We popped it in the oven at 350 for 30 minutes:
There ended up being more tofu than vegetables. We popped it in the oven at 350 for 30 minutes:
Note how excited Health Nut and The Vegan's mom are :)
Results: Overall enjoyable flavor, though it could do with a little more seasoning. I wish the tofu was a little more firmer, it was not like the picture on the recipe and it sort of fell apart when we cut it into pieces. To make it firmer: bake longer than 30 minutes, put a bit more vegetables and bit less tofu, and perhaps add some corn starch for binding?
Perks: This recipe is high protein and has lots of veggies, it could easily made low-carb/whole grain by using a homemade crust with whole-wheat flour and chickpea/soy flour.
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