Carrot Courgette Tofu Quiche

I had been dying to make a vegan quiche.



I like normal quiches.  Not my favorite thing in the world, but I enjoy the occasional slice of dairy and egg pie.  However, through my dietary experiments, I've realized, I don't do well with dairy.  Not that I'm lactose intolerant, I've been eating cheese and gelato since I was able to eat solids.  And I love my cheese and gelato.  However, I realized, when I went vegan for two weeks, I was incredibly energetic, and as my last challenge (paleo) screwed me over. I feel the need for that cleanse again.

So it was time to make a vegan quiche.

My problem with these things is.. I never like making things that serve more than 1.  I'm always cooking for myself, and yes, ideally, I could make a 4 portioned meal and then just save the leftovers and eat it over 4 meals.  But but but..If it's there I'll eat it.  I ate this in 2 meals.  I think it could normally serve 4-6.......

So let's talk about these vegan quiches.

Vegan quiches usually entail tofu.  Flavoring agents usually comprise of a mixture or a selection of miso paste, soya sauce, tahini, nutritional yeast, and liquid aminos. 

It's really versatile - essentially you just blend up tofu and mix with some flavoring agents, perhaps add more spices if you wish, and then add some vegetables, and there's your filling. 

Crust:  I had no butter and was low on any form of oil so I found this recipe with a millet crust..and in all honesty, that didn't work too well..it didn't quite stick together.  But the filling was good, and it was for myself, so I didn't care that my quiche crust didn't hold together.

Recipe adapted from Diet, Dessert, and Dogs
Ingredients
Pie Crust
1/2 cup (115 g) dry millet
1-1/4 cups (300 ml) vegetable broth or stock
pinch of fine sea salt

Filling
1 onion, diced
1 courgette, grated
2 medium carrots, grated
1 tsp paprika 
250g firm or extra firm silken tofu, or soft tofu
1 Tbsp (15 ml) white miso paste
2 Tbsp (30 ml) tahini (sesame paste)
1 Tbsp (15 ml) soy sauce

Method
Preheat oven to 350F (180C). Lightly grease a pie plate, or line with parchment paper.

The Crust
Pour millet into a small pot and add the broth.  Bring to boil over high heat, then lower heat to simmer, cover, and let simmer for 25 minutes, or until almost all the liquid is absorbed and the millet is soft and beginning to fall apart (if necessary, add extra stock until the millet reaches this consistency).

Stir well, then immediately pour the millet into the pie pan and, using the back of a spoon or wet hands (and being careful not to burn yourself!), press the millet into the pie plate to create a “crust.” (Dipping the spoon or your hands in water helps).

Bake in preheated oven 10 minutes until slightly dry.


The Filling
Heat oil in a large fry pan and sauté onions for about 5 minutes, until the onion is translucent and soft.

Add the carrot and courgettes, and sauté for another 5 minutes, until the spinach is wilted and other ingredients begin to soften.  Cover and turn off heat.

In a food processor or blender, mix the tofu, miso, tahini, soy sauce, and paprika, until very smooth.
Pour the mixture over the vegetables in the pan and stir to combine well. Turn into the crust in the pie pan, and smooth the top. 

Bake in preheated oven for about 30 minutes, until the top is light golden brown.

Remove from oven and let sit for about 10 minutes to set before serving.  May be eaten hot, at room temperature, or cold. Makes 8 servings. May be frozen.