Today was an unexpectedly relaxing day. My first class got cancelled and my next class let out early. And, Jimmy John's dropped off free sandwiches (including veggie!) to the Psychology department so I had a lovely pre-dinner (they were mini subs). I also enjoyed something yummy for lunch...
Vegan Veggie Quiche
After having some yummy potato and spinach quiche at a friend's house Sunday, I wanted to make my own! She gave me the recipe, but I didn't have most of the ingredients on hand...so I improvised a lot.
First, I made a basic crust:
1 heaping cup flour
6 TBSP Earth Balance
2-3 TBSP ice water
pinch of sea salt
Combine flour and Earth Balance in a bowl with a pastry cutter or fork until the butter is in pea sized pieces. Add water 1 TBSP at a time and mix until you have a soft dough. Roll out the dough on a foil-lined baking sheet and form it into a circle. Turn up the edges about 1/2-3/4 inch and put the entire baking sheet with crust in the freezer while you make the filling.
Preheat the oven to 350* and start your
1/2 block Firm Tofu, pressed and drained
1 cup frozen broccoli, steamed
1/2 cup frozen spinach, steamed
1 stalk green onion, minced
tomato slices, optional
1/2 TBSP minced garlic
1 TBSP nutritional yeast
1 tsp oriental ramen seasoning (you can probably use any seasonings you want here)
1/2 tsp yellow mustard
1/4 tsp turmeric
generous ground black pepper
salt to taste
Olive Oil Spray
Soy milk as needed
Sauté green onion and garlic with a small spray of olive oil. Add all but 12 cup of the steamed veggies, pepper, and oriental seasoning. After cooking, add contents of skillet to a blender with the tofu. Blend together and use soy milk as needed to help it blend (I used about 2 TBSP). Chop the remaining 1/2 cup of veggies into small pieces.
Transfer blender-mix to a bowl and add the unblended 1/2 cup of veggies. Add turmeric, mustard, and nutritional yeast and mix well. Add salt and more pepper as needed, to taste.
Remove crust from freezer and put the filling into it, spreading it evenly into the crust.
I thought it looked a little plain, so I added some pretty sliced tomatoes:
Bake for 45-50 minutes.
I let this cool for quite a while after baking because I got caught up in writing a paper...and it was just great at room temperature!