Sunday, March 16, 2014
Tofu Vegetable Quiche with Nut Crust
My posts are usually for sweet baked goods, but I needed a place to store this recipe for future use.
Tofu makes a much lighter quiche than the traditional version with eggs. This would be good for breakfast, lunch, or a light dinner served with a crusty roll. The sunflower seeds in the crust add a nice contrast while the roasted pepper and chipotle give a smokey flavor.
2 cups almond meal
1/4 cup raw sunflower seeds
1/4 cup flax seed meal
1 egg white
1/4 teaspoon salt
1 tablespoon soft butter (optional)
1 lb. organic, extra-firm tofu (available at Trader Joe's)
1 16-ounce bag frozen spinach, thawed and squeezed dry (available at Trader Joe's)
1 red bell pepper, roasted and peeled
1 14-ounce can light coconut milk (recommended: Trader Joe's brand)
1 egg yolk
1/4 cup parsley
2 cloves garlic, crushed
1 teaspoon fresh thyme
1/4 teaspoon nutmeg
1/2 teaspoon chipotle chili flakes
zest of 1/2 lemon
1 1/2 - 2 teaspoons salt
1/2 teaspoon black pepper
Blend all the crust ingredients except the butter in a food processor until the mixture is a fine, mealy texture and sticks together when pressed. Add the butter if necessary. Press tightly into the bottom and up the sides of a 9.5" glass pie pan. (It helps to use a flat plastic lid -- press in hard. Be sure to get the corners and don't leave them too thick.) Bake at 350F for 15-20 minutes, until just starting to color. Allow to cool until warm.
Meanwhile, blend all the filling ingredients in the food processor until well mixed. Check for seasoning and adjust according to taste. Pour into baked pie crust, smooth the top, and bake at 350F for 1 hour, or until a knife inserted in the center comes out moist but without wet filling. Serve warm with a side of kimchi.
Conclusion: Very tasty and not heavy at all, you can have a large slice and still feel comfortable. Seasonings and vegetables can be adjusted to taste, or different nuts used for the crust. The kimchi provides a nice spicy side to the mild tofu.