Sweetcorn Tofu Quiche With Oat And Almond Crust Recipes

CARAMELIZED ONION, MUSHROOM AND GRUYERE QUICHE WITH OAT CRUST

Steps:

• Preheat the oven to 400 degrees F. Spray a 9-inch pie dish with cooking spray.
• To prepare the crust, put the oats, flour and salt in the bowl of a food processor and pulse 3 times to combine. Add the butter and pulse about 12 times, until you get a pebbly course texture. Add the buttermilk and pulse 3 to 5 times more to combine. Form the mixture into a ball and place it between 2 large pieces of waxed paper. Roll out into a circle about 10 inches in diameter.
• Remove the top sheet of waxed paper. Transfer the crust, still on the other piece of waxed paper to the pie dish, then remove the waxed paper from the top. Press the crust gently into the dish. Bake for 9 minutes, then let cool.
• To prepare the filling, heat 2 teaspoons of oil in a large nonstick pan over a medium-low heat. Add the onion and cook, stirring occasionally, until golden brown and caramelized, about 20 minutes. Transfer the onions to a bowl. Add the remaining 2 teaspoons of oil to the pan and heat over a medium-high heat. Add the mushrooms and cook, stirring occasionally, until they have released their water and begin to brown, about 6 minutes. Add the onions back to the pan, stir in the salt, pepper, mustard and thyme.
• In a medium bowl whisk together the eggs, egg whites and evaporated milk.
• Sprinkle the cheese into the pie crust. Top with the mushroom-onion mixture and pour the egg mixture on top. Reduce oven temperature to 350 degrees F. Bake for 35 minutes or until knife inserted in the middle comes out clean. Let stand for 5 minutes before cutting into 6 wedges and serving.
• Excellent source of: Protein, Riboflavin, Phosphorus, Selenium
• Good source of: Vitamin A, Niacin, Vitamin D, Pantothenic Acid, Calcium, Iodine, Iron, Potassium

VERSATILE VEGAN TOFU QUICHE (EVEN THE CRUST IS VEGAN)

Steps:

• To make the crust, whisk the flour, salt, and onion powder together in a large bowl.
• Cut in the Earth Balance (assuming you used a new stick and have a 6-tablespoon stick now) little by little, as if you're whittling off pieces, into the bowl.
• Stir in the olive oil and a little soymilk and knead by hand. Add soymilk as needed to make the dough gather together, and form the dough into a compact ball.
• Roll out onto a sheet of parchment paper. To make peeling it off easier, pop in the freezer for a few minutes.
• Lightly grease a 9" pie pan with a little olive oil, about 1 teaspoon or so.
• Roll the dough into the pan, crimping the edges at the top with a fork. Poke some holes in the bottom and sides with the fork to aerate.
• Bake at 450F for 10-12 minutes until lightly browned, extract from the oven and let cool while you make the filling.
• Wash the spinach or broccoli and run through a food chopper or processor/blender to get the finely chopped consistency, until you have roughly 1 cup.
• Wash the mushrooms and slice them.
• Put the tofu and soymilk into a large bowl, and beat with a hand mixer.
• Beat in the dry spices and nutritional yeast.
• Add the spinach and mushrooms, and whisk in by hand.
• Pour the tofu filling into the pre-baked pie crust.
• Bake at 400F for 40-45 minutes or until the top is browned. Let cool for 10-15 minutes prior to serving (or else the tofu will make a watery mess!) Cut into slices and serve. I like to eat mine with some extra nutritional yeast and black pepper!