Because I spend so much time talking about eggs, Vegan Nana takes every opportunity to make something without them just to prove she can. This last weekend was a quiche to beat all quiche. I’m not even sure I like quiche but I loved this. For you meat-a-tarians as she refers to me don’t hate this until you try it. Tofu can be your friend if you understand it and treat it with respect. It is not something you just pick up and eat with a spoon ok? But with the proper group of friends the taste can be anything you want it to be. And to make it even better, Nana’s garden fresh veggies added a nice accompaniment to a smooth, velveety, and yes eggy slice of goodness.
Nana’s “Eggy” Broccoli Quiche – 8 Weight Watchers Points Plus Value per serving
(8 servings)
Crust Ingredients:
- 1 1/2 cups whole wheat pastry flour
- 1/4 cup Smart Balance oil
- pinch of sea salt
- 1/4 cup cold water
Filling Ingredients:
- 2 tbsp extra virgin olive oil
- 1 tbsp minced garlic
- 1 red onion, diced
- 1 cup of baby portabella mushroom sliced thin
- 1 cup chopped broccoli
- 1 1/2 pounds Silken firm tofu
- 3 tbsp tahini
- 2 tbsp lemon juice
- 1 tsp brown rice syrup
- 1 tsp Braggs Liquid Aminos (or soy sauce)
- 2 tbsp Braggs Nutritional Yeast
- 1/4 tsp tumeric
- 1/4 tsp fresh ground black pepper
- 2 tbsp sesame seeds and chia seeds mixed together
Pictured below is the Braggs Nutritional Yeast. Nana uses this alot, I can’t explain the flavor that both it and the Braggs Liquid Aminos add but let’s just say I’m not complaining.
Sorry Nana doesn’t allow me to be there during the experimental cooking process so there are no “during” pictures like with my recipes…you will just have to use your imagination!
First prepare the crust. Preheat oven to 350F. Combine the flour, oil and salt with a fork until the mixture is grainy. Add water and continue mixing until the dough just starts to form a ball. Nana says do NOT over mix or use your hands at this point in the process or you will have a globby mess and a tough crust. Then using your hands gently knead the dough 3 to 4 times to form a ball. No more, no less. Roll the dough out between 2 pieces of parchment paper or wax paper into a thin crust or press evenly by hand (needs to be pretty thin though!)
Move the crust to a 9″ pie plate and press it into the pan, DO NOT STRETCH THE DOUGH. Trim away any extra so that only about 1/4″ is hanging over the edge of the pie plate. Press that 1/4″ back toward the middle and pinch with your thumb and fingers to make a “scalloped” edge crust. Poke or prick the crust with a fork several times over the bottom and bake for 15 to 17 minutes until the dough is set but not brown. Set this aside to cool and stop cooking while you make the filling.
For the filling: heat the oil in a skillet over medium heat. Add the garlic and onion and cook for about 2 to 3 minutes stirring while the mixture cooks. Add the mushrooms and continue cooking/stirring until the mushrooms are soft. Set this aside.
Bring a small pot of water to a boil and cook the broccoli just long enough to blanch it bright green but still crisp, approximately 1 to 2 minutes. Drain and set this aside.
Take the tofu, tahini, lemon juice, rice syrup, liquid aminos, nutritional yeast and tumeric and puree in a food processor until smooth. Transfer this mixture to a bowl and fold in the broccoli and sauteed vegetables. Spoon this mixture evenly into the pie shell, sprinkle with sesame/chia seed mixture and fresh ground black pepper. Return to oven and bake until quiche is firm and edges are light golden brown, approximately 30-35 minutes. After removing from over allow the quiche to “stand” for 15 minutes before serving. Makes 8 servings.
