quiche

By andreajayros

Ingredients

• 1 pre-made organic whole wheat pie crust (or make your own)
• 2 cloves garlic, minced
• 1 medium-sized leek, white and pale green parts only, coarsely chopped
• 5 ounces crimini mushrooms, thinly sliced, and asparagus or whatever
• some fresh small leaf spinach or chard or other green
• 1 pound firm fresh tofu, water pressed out
• 1/2 cup soy milk
• Salt and pepper
• 1/2 teaspoon tarragon
• 1/2 tablespoon fresh rosemary
• 2 big scoops of nutritional yeast

Details

Servings 1
Adapted from chowvegan.com

Preparation

Step 1

Preheat the oven to 400 degrees. Precook the pie crust according to the package directions if necessary.

Heat a skillet until hot, lightly drizzle with olive oil and saute garlic and leeks until done, season with salt, pepper and seasonings to taste while cooking, add the mushrooms and other veggies if any and sauter till nice.

In a food processor or blender, combine the tofu, soy milk, chopped leafy greens and nutritional yeast, process until smooth. Add the vegetables to the crust, scoop green tofu into the pie crust, spreading the filling evenly. Bake for about 35 minutes, let the quiche cool for 10 minutes before slicing.