Basic Quiche
Serves 8 to 16 as an appetizer or hors d-ouvres.
Ingredients
14-16 ounces tofu
1/2 cup soymilk
2 tablespoons oil (corn oil will give a more buttery flavor)
1/4-1/2 teaspoons turmeric
2 medium onions, minced
Enough oil or margarine for sauteing
Salt and pepper to taste
1/4-1/2 easpoons nutmeg, freshly grated if possible
Dough for 1 pie crust
Directions
- Cream the tofu, soymilk, oil, and turmeric in a blender or food processor until absolutely smooth.
- Saute the onion in oil until soft, then combine with the tofu mixture in a bowl Season with salt, pepper, and nuttmeg.
- Roll out the crust and line a 9-inch pie pan or individual tart shells.
- Pre-bake the shells in a 400 degree oven, 3-4 minutes for smaall tarts, 10-12 minutes for a 9-inch pan.
- Fill shells with the above mixture and bake in 350 degree oven (15 minutes for individual shells or 45 minutes for a large quiche) till the top is firm and puffed up.
- Serve "quichettes" immediately but wait 15 minutes before cutting a large quiche. These may also be served at room temperature.
Notes
- This goes well with a fruit salad or veggie bacon.
- To save time, you can use a store-bought pie crust (whole wheat gives a nice flavor), in which case follow the directions on the pie crust package instead of pre-baking as per the recipe.
- This recipe originally appeared in The Now and Zen Epicure, by Miyoko Nishimoto, Book Publishing Company, Summertown, TN.