Somer’s Early Retirement Quiche
This recipe was developed by Somer McCowan and is shared here with her permission and blessing.
It’s the best tofu quiche recipe you will ever find!
Thanks Somer, we love youuuuuuu.
It’s the best tofu quiche recipe you will ever find!
Thanks Somer, we love youuuuuuu.
|
|
Somer’s Early Retirement Quiche
This recipe was developed by Somer McCowan and is shared here with her permission and blessing.
It’s the best tofu quiche recipe you will ever find! Thanks Somer, we love youuuuuuu. |
| Servings |
| 1Quiche |
| Cook Time |
| 50minutes |
|
|
Ingredients
- 14oz extra firm or firm tofucrumbled (squeeze out any excess water first)
- 1/2rounded cup raw cashewssoaked and drained
- 1 to 2tablespoons white wine
- several dashes hot sauce
- 2 to 4tablespoons unsweetened plain vegan milk
- 1/4cup nutritional yeast
- 1tablespoon white miso
- 1/2teaspoon mustard powder(or 1 teaspoon wet mustard)
- 1teaspoon granulated onion
- 1/2teaspoon granulated garlic
- 1/2teaspoon smoked paprika
- 1teaspoon salt
- 1teaspoon baking powder
- 2tablespoons powdered starchsuch as cornstarch, arrowroot, or tapioca starch
- 2 to 3cups chopped or shredded add-ins such as: steamed broccoli, artichoke hearts, onion, tomato, julienned greens, scallions or vegan cheese (see notes)
- Asingle pie crustunsweetened and par-baked for about 10 minutes at 350 degrees F.
Instructions
- Preheat the oven to 400 degrees F.
- Put the tofu, cashews, wine and hot sauce in a blender and process until smooth. This will take a bit of time, so go slowly. If your blender is having a hard time, add a few tablespoons of the optional milk to help get things going.
- Add in the nutritional yeast, miso, mustard, granulated onion, garlic, paprika, salt, baking powder and starch. Blend until completely smooth, then transfer to a bowl and stir in your chosen chopped vegetables and/or cheese shreds.
- Scrape the tofu mixture into your pie crust and smooth the top with a spoon or spatula. Cover the pie edges with foil and bake for 40 minutes. Remove the foil and bake for 10 more minutes until the crust is golden.
- Let cool for at least 30 minutes before slicing. The quiche will firm up as it cools.
Recipe Notes
Since there’s not a lot of liquid in this recipe, it can be a little challenging to get the cashews completely smooth using a blender. No matter your type of blender, soak the cashews beforehand either overnight, or for 30 minutes or so in boiling water.
I usually add about 2 cups of chopped steamed broccoli and 1/2 cup of vegan shreds for a standard broccoli and cheese quiche.