Here is a recipe I have been playing around with. I made a pastry crust and used coconut oil to increase flavor and reduce the amount of oil that can release free radicals while cooking. I love the taste of this recipe as it reminds me of some yummy curry recipes I have made and is a great new twist to some of my favorite flavors!
Crust Ingredients:
1 cup whole wheat pastry flour
1 tsp turbinado sugar
1/2 tsp salt
2 tbsp vegetable oil
2 tbsp coconut oil, melted
2 tbsp non-dairy milk
Quiche Ingredients:
1 16-ounce package extra firm tofu, pressed for about 30 mins
8 ounces chopped mushrooms
2 cups chopped baby spinach leaves, packed
4 cloves garlic
1/2 cup almond milk
2 teaspoons curry powder
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
Crust Preparation:
Preheat oven to 400F.
Mix together sugar, flour and salt. Whisk the oil and milk together next, pour onto flour mixture. Mix well. Press dough as even as possible against bottom and sides of pie tin.
Place foil over pastry shell and bake in oven for 5 minutes. Remove foil and bake for another 3 minutes. Remove from oven and set aside.
Quiche Directions:
Reduce heat on oven to 375F. Heat a few tablespoons water in a large skillet. Add onions and mushrooms, cook for about 10 minutes, adding water as needed and stirring often. Next, lower heat and add spinach, simmer until spinach has wilted.
Next, place the tofu, almond milk, garlic, curry powder, onion powder and garlic powder in food processor and blend until smooth. Add the quiche mixture to vegetables and mix well.
Scoop mixture into pie shell and bake 45 minutes or until the quiche is golden brown.
Let quiche cool 5 minutes before cutting and serving.
