Quiche is one of the expected foods at nearly any Easter brunch. The challenge? How to make this egg filled dish without animal products?
If you do opt for traditional quiche… please consider cage free, hormone free, organic eggs and meats. Or find a neighbor who raises chickens and gather your own in the hen house (or take a page from Cate and raise your own). If you are coloring eggs this year, consider natural dyes for a fun change.
Another idea: if you want a traditional egg quiche, cold dye raw eggs, then blow out the egg and use it in your quiche. This way you get both pretty, dyed eggs and something to eat while using less.
1 prepared pastry shell (bottom only)
8-9 oz tofu
1 cup sliced zucchini
1 cup sliced mushrooms
1 cup diced onions, green, red and yellow peppers (combined, use whatever amount of each your tastebuds desire)
1 clove garlic, peeled and diced
1 Tbs. of soy, rice or coconut milk
salt, pepper and paprika (to taste)
shredded vegan cheese (about 2-3 ounces)
olive oil or pan spray
1). preheat oven to 400 degrees F.
2). press pastry shell into dish and bake for about 5 minutes
3). lightly saute veggies and garlic in oil
4). chop tofu and place in blender, add milk substitute and seasonings. Process until smooth.
5). mix tofu and veggies together
6). add grated cheese replacement until the tofu firms/stiffens
7). pour tofu/veggie mixture into pastry shell
8). bake for 50-60 minutes until lightly browned
9). remove from oven and allow to stand for 20 minutes prior to serving, or chill and serve cold.
Enjoy with a tall stack of scrumptious pancakes and real maple syrup. We also enjoy making mini quiche by pressing pastry shell into a mini-muffin or tart pan then filling with the tofu/veggie mixture.
Eat well. Be well.
Photograph by JimmieHomeSchoolMom on Flickr under Creative Commons License.