|Somer's most delicious Broccoli-Cheddar Quiche.|
I've made three so far, the first with extra firm silken tofu (Mori Nu) and the last two with firm and extra firm water packed tofu from the dairy case They've all been very similar in texture, although I do prefer the quiche made from regular ol' tofu. If you have a wimpy blender, you might want to start with the boxed tofu, 'cuz it's much easier to blend smooth with the cashews.
|Broccoli-Cheddar Quiche Innards sitting in a sorghum-teff pastry a la Laurie Sadoskie.|
I love it with Follow Your Heart cheddar shreds--they melt and form sorta a cheese skin on top. If you use the smoked paprika (which you should, because it adds great flavor), your quiche will not be white--the pepper gives off a slightly salmon color.
|Susan's Ethiopian inspired quiche with seasoned oil from Teff Love and berbere. Mrrowr.|
|Somer's quiche with tomato, onion and spinach.|
She adds 1 finely chopped onion, 1 cup of chopped tomato, and 2 big handfuls of julienned spinach.
Makes a 8-9" quiche
Somer is taking a blog break these days, and gave me her blessing to share this recipe. Please read through the notes and recipe below, before you start:
☆ There's not a lot of moisture in this recipe, so it can be a bit challenging to get the cashews completely smooth using a blender. I use a high powered blender and don't soak the nuts, but it does take a bit of effort. If you don't have a high powdered blender (and even if you do!), soak your notes beforehand either overnight, or for 30 minutes or so in boiling water, or use a strong food processor. If I'm using water packed tofu, I usually add 2-4 tablespoons of soymilk to help the blender smooth things out.
☆Use whatever pie pastry floats your boat (make sure there's no sugar, since you'll want this to be savory). I parbake my crust for 10 minutes at 350F, but I don't believe Somer parbakes hers.
What You Need:
14 oz extra firm or firm tofu, crumbled (if you use firm, squeeze out any excess water)
1/2 rounded cup un-roasted cashews
1-2 tablespoons white wine
Several dashes hot sauce
2-4 tablespoons vegan milk, optional
1/4 cup nutritional yeast
1 tablespoon white or mild miso
1/2 teaspoon mustard powder, or 1 teaspoon wet mustard
1 teaspoon granulated onion
1/2 teaspoon granulated garlic
1/2 teaspoon smoked paprika
1 teaspoon salt
1 teaspoon baking powder
2 tablespoons cornstarch, arrowroot, or tapioca starch
2-3 cups of chopped or shredded add-ins such as: steamed broccoli, artichoke hearts, onion, tomato, julienned greens, scallions or vegan cheese (I usually add 'bout 2 cups of chopped steamed broccoli and 1/2 cup shredded Follow Your Heart cheese)
A single pie crust
What You Do:
Preheat the oven to 400F.
Put the tofu, cashews, wine and hot sauce in a blender and process until smooth. This will take a bit of time, so go slowly. If your blender is having a hard time, add a few tablespoons of the optional milk to help get things going.
Add in the nutritional yeast, miso, mustard, granulated onion, garlic, paprika, salt, baking powder and starch. Blend until completely smooth, then transfer to a bowl and stir in your chosen chopped vegetables and/or cheese shreds.
Scrape the tofu mixture into your pie crust and smooth the top with a spoon or spatula. Cover the pie edges with foil and bake for 40 minutes. Remove the foil and bake for 10 more minutes until the crust is golden.
Let cool for at least 30 minutes before slicing.
|If you come up with any amazing flavor combos, please comment below!|
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