Friday, May 15, 2009

Veggie Tofu Quiche

Veggie Tofu Quiche

Remember back in the 70's when it was popular to think that real men didn't eat quiche? My sister and I enjoyed preparing quiche and proved that theory wrong over and over again. Although it's not something I make frequently these days, I did enjoy baking quiche this morning. Instead of eggs and cholesterol, this quiche contains tofu and soy milk which act as the binder for the yummy vegetable filling. Here's the recipe:

In a skillet, saute'

1 Tbsp. olive oil
1 onion, diced
1 clove garlic, minced
1/3 red pepper, diced
1/3 yellow pepper, diced
1/3 orange pepper, diced
1 cup broccoli, chopped
1 cup fresh mushrooms, sliced

In a blender, mix together

1 pound extra-firm tofu
a dash of nutmeg
1 Tbsp. basil, dried
1/2 tsp. salt
2/3 cup soy milk

Baco bits
Red pepper flakes

Preheat oven to 350 degrees F.

Layer sauteed vegetables in prepared pie crust. Then sprinkle with Baco-bits. Pour tofu mixture over vegetables and spread evenly. Sprinkle with red pepper flakes to taste.

Bake for 45 - 50 minutes or until done.

*For added depth of flavor, you may add 1 - 2 tsp. apple cider vinegar and/or vegan Angostora sauce.

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