Gimme a Quiche
It's always been a goal of mine to make a vegan quiche, but I'd never gotten around to it before this week. Yes, it's tofu based, and many of us are reducing our intake of the stuff, but I say a bit of soy in moderation now and then, for most of us, is nothing to fret about. Serve this with a fresh green salad, or steamed greens (brocco, kale, collards, rapini) with nooch, tamari and flax oil.
1- 9" pie crust
1 lb. asparagus (preferably not super-thick stemmed), trimmed
2 tbsp + 1 tsp olive oil
6 spring onions, trimmed so the white and only 3" of the green remains
2 medium cloves garlic
1 lb. (454g) firm tofu (if you have a scale, check to see that it's really a lb; sometimes the packages that say 454g are actually more, in which case you wouldn't use the whole thing)
1/2 cup unsweetened non-dairy milk (I used almond milk)
1/3 cup nutritional yeast
3/4-1 tsp. sea salt
1 tsp. thyme (or 2 tsp fresh)
1/4 tsp. turmeric
Preheat the oven to 375oF. I'm going to let you fend for yourself in the crust department (and if it needs pre-baking, go ahead and do that. As you can see from the photo, I didn't even have the time Monday night, when I made this, to make a crust thus proving it to be optional). If you're opting to go crust-free, making this more of a frittata, oil a 9" pie plate and set aside (you're going to think at some point that the pie plate's not big enough, but it will be!).
Take your trimmed asparagus, and pick out the 12 nicest ones, and cut off the top 3.5-4 inches of them. With the rest of the spears, cut off the top inch - set all of these aside. Chop the remaining bottom bits into 1/2 inch (1cm) rounds. Slice the onions in 1/4 inch (1/2cm) rounds. Heat the 2 tbsp oil in a medium skillet, add the asparagus and onion rounds, and saute over medium heat until the asparagus begins to get tender, about 5-8 minutes. Fill a medium saucepan fitted with a steamer basket with an inch of water and place, covered, over high heat. Steam the asparagus tips and 3.5-inch pieces till al dente, about 2 minutes. Transfer to a small bowl and toss with 1 tsp oil.
Place the tofu, milk, nutritional yeast, salt, thyme and turmeric in the work bowl of the food processor fitted with the S blade. Give it a good whirl to create a smooth texture. You will need to stop the thing, scrape down the sides with a spatula and whirl again to get the uniform consistency we're looking for.
Transfer half of the tofu mixture into a medium bowl and mix it with the asparagus and onion rounds. Take the veg-free tofu and dollop a small bit of it in the pie crust (or pie plate) and smooth it out to create a thin base. Portion in all the veg-tofu and smooth it out on top. Finally, spread on the last of the veg-free tofu mixture and make the surface real smooth. Decorate this with the reserved steamed asparagus spears and heads as you wish.
Bake for 40 minutes, until the top appears firm but not super dry and cracking.
Makes 6 servings.