Veggie Quiche with Cornmeal Crust - dummies

Veggie Quiche with Cornmeal Crust

By Alexandra Jamieson

Quiche is a delicious savory breakfast (or lunch or dinner) served warm or cold. Fresh fruit makes the perfect side for a slice of quiche.

[Credit: ©T.J. Hine Photography]
Credit: ©T.J. Hine Photography

Preparation time: 35 minutes

Cook time: 45 minutes, plus cooling

Yield: 10 servings

One 15-ounce package silken tofu

2 tablespoons arrowroot powder

1 teaspoon naturally brewed soy sauce (tamari, shoyu, or Bragg’s Liquid Aminos)

1 teaspoon freshly ground black pepper

1/2 cup plain unsweetened soy, rice, hemp, or almond milk

2 tablespoons nutritional yeast flakes

1/4 cup shredded carrot

1 teaspoon lemon juice

1/4 cup flat-leaf parsley, stems removed

2 tablespoons olive oil

1 cup chopped mushrooms

1 cup chopped red bell pepper

1/4 cup minced shallots

1 teaspoon red pepper flakes

1 teaspoon each marjoram, dried sage, and dried thyme

1 teaspoon salt

1 cup shredded vegan cheese (Daiya or Follow Your Heart)

Cornmeal Crust (see the following recipe)

10 asparagus spears, woody bottom cut off

  1. Preheat the oven to 350 degrees F. Combine the tofu, arrowroot powder, soy sauce, pepper, milk, nutritional yeast flakes, carrot, lemon juice, and parsley in a blender. Blend until smooth and pour into a large mixing bowl.

  2. In a large skillet, heat the olive oil over medium heat. Add the mushrooms and bell pepper and cook for 5 minutes.

  3. Add the shallots, red pepper flakes, marjoram, sage, thyme, and salt. Stir well and cook for another 5 minutes. If the veggies start to stick, add a tablespoon or so of water and stir well.

  4. Combine the cooked vegetables into the blended tofu. Fold in the vegan cheese and stir. Pour the filling into the baked Cornmeal Crust and arrange the asparagus on top like spokes on a wheel.

  5. Bake for 35 to 45 minutes, or until the edges are firmed and the top is lightly browned. Remove from the oven and allow to cool for an hour. The filling firms up as it cools.

Cornmeal Crust

1 cup unbleached white flour

1/2 cup cornmeal

1/4 teaspoon baking powder

2 teaspoons salt

2 tablespoons ground flaxseeds

4 tablespoons water

1/2 cup canola or olive oil

2 teaspoons real maple syrup

  1. Preheat the oven to 400 degrees F. Lightly oil a 9-inch pie pan.

  2. Combine the flour, cornmeal, baking powder, and salt in a large mixing bowl.

  3. Set a small saucepan over medium heat and combine the ground flaxseeds and water. Whisk well for 1 minute and remove from the heat. Whisk in the oil and maple syrup and set aside for 1 minute to cool slightly.

  4. Add the flaxseed mixture to the flour and mix until just combined into a dough.

  5. Turn the dough out onto a clean, lightly floured surface. Roll it into a circle with a rolling pin until the dough is about 1/8 inch thick. Fit the dough into the prepared pie plate, rolling up any overhanging dough to create an edge.

  6. Cover the crust with parchment paper and place pie weights or 2 cups of dried, uncooked beans on top of the parchment.

  7. Bake for 5 minutes, remove the weights and parchment, and bake for another 5 to 8 minutes, or until the crust is slightly golden. Cool on a rack.

You can make this quiche and freeze it before baking for future brunch parties. To freeze before baking, complete the quiche recipe to Step 3. Place the filled, baked crust on a flat shelf or tray in the freezer and freeze until firm.

Insert the frozen quiche into a freezer bag or wrap with heavy-duty foil for up to one month. To cook, don’t thaw first. Unwrap and bake as directed, adding another 10 to 20 minutes of baking time.

Per serving: Calories 195 (109 from Fat); Fat 12g (Saturated 1g); Cholesterol 0mg; Sodium 638mg; Carbohydrate 16g (Dietary Fiber 3g); Protein 7g.