Crustless Tofu Quiche
Anyone else out there a quiche lover?
I used to make it with a crust and eggs, but I have to say, I like this version much better. It has great flavour, lots of veggies, and no crust . I prefer the crustless quiche because the crust just isn't worth the calories and honestly, you won't even miss it.
By the way, real men do eat quiche. It's one of my hubby's favourites, and I'm pretty sure he's a real man.
I hope you'll try out this simple and delicious recipe! I welcome your feedback after you've taste tested.
based on a recipe from Oh She Glows Preheat Oven to 375 F 10" Glass Pie Plate Prep time: 20 minutes Cook time: 30 - 35 minutes Cooling time: 10 minutes
Great served with a salad and vegetable of your choice. 1 (one) block of sprouted organic tofu Mix the tofu in a high speed blender until creamy. Add 1 tbsp of non-dairy milk if required. Set aside.
1/3 cup sun dried tomatoes
Cover in hot water to reconstitute. Set aside.
1 tbsp Coconut Oil
1 red onion, chopped
3 cups of veggies of your choice Ideas: chopped mushrooms, chopped leeks, carrot curls, chopped broccoli 1/2 tsp pink Himalyan salt 1 clove organic garlic, minced
1 tsp dry basil
1 tsp dry oregano 2 tbsp nutritional yeast 1 cup baby spinach
Melt the coconut oil in a large skillet over medium heat. Add the red onion and saute for about 5 - 8 minutes, until translucent. Add the mushrooms, leeks, broccoli, carrot curls, or whatever chopped veggies you are using. Sprinkle with Himalayan salt. Saute for 5 to 10 minutes until the veggies are soft. Drain the water from the sundried tomatoes and chop the tomatoes, add to the skillet and stir. Add the garlic, basil, oregano and nutritional yeast, stir well. Add in the baby spinch and stir until wilted. Remove from heat. Let cool for about 5 minutes and then add the tofu. Mix the tofu and veggies together and then pour into the glass pie plate. Spread evenly into the pie plate.
Bake for 30 to 35 minutes.
Cool 10 minutes and enjoy!