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Howard’s Favorite Quiche


Adapted from Audress’ Mini Crustless Tofu Quiches, ---sent in by Justina

We served this to Howard Lyman (The Mad Cowboy) when he spoke at the VegFest Colorado, 2011, and he pronounced it the best quiche he’d ever had! We agree!


15 ml 1 T olive oil
½ red bell pepper, diced small
3 diced green onions, both green and white parts, white areas diced smaller
15 ml1 T minced garlic
¼ lb (about 2 cups) chopped crimini mushrooms
230 g8 oz asparagus, stiff part of shafts removed, remaining parts cut into ¼ - ½ inch pieces (or substitute spinach or broccoli--see comment below)
1½ t minced fresh rosemary (or 1 tsp. dried, crushed)

1 whole wheat pie crust

1 12.3-ounce package firm silken tofu, drained of water (I used Mori-Nu)
½ cup plain soymilk
110 g4 oz of grated mozzarella (I used Daiya)
44 ml3 T nutritional yeast (not Brewer’s yeast)
15 ml1 T cornstarch (may sub another thickener such as arrowroot or potato starch)
1½ t tahini (preferred) or cashew butter
½ t onion powder
½ t garlic powder
¼ t turmeric
½ t salt


Preheat the oven to 375 F.

Add olive oil to sauté pan over medium heat. Sauté the bell pepper and green onion until they begin to soften. Add garlic and cook for another minute. Add mushrooms and cook until the mushrooms just begin to exude their juices. Stir in the asparagus and rosemary. Cook until asparagus is bright green. Remove from heat. Pierce the bottom of the crust a half-dozen times. Add sautéed vegetables to pie crust.*

Place the remaining ingredients into a food processor. Process until the mixture is completely smooth. Pour the tofu mixture over the vegetables in the pie crust.

Put quiche in oven and bake for 50 minutes or until quiche is firm or when a knife inserted into the middle of a quiche comes out clean. Remove quiche from the oven and allow to sit for about 10 minutes prior to cutting and serving. Enjoy!


* 4/27/12 I realized that I don’t “layer” the quiche any more the way the recipe reads. If the veggies are put directly on the crust as it said, it makes the crust a tad soggy. I also tried putting half the mixture in, then the veggies, then topping with the rest. I like it best when all mixed together – both texture and consistency. --Justina

Major Ingredients: 


I found that this delicious quiche can also be made with spinach or broccoli instead of asparagus. I used 1/2 c. frozen chopped spinach, thawed and well-drained, but it could have used more. I'll try a cup next time. No need to cook the spinach before stirring it in (fresh spinach, however, would probably need to be cooked down a bit.) When I did the quiche with fresh broccoli, I used 2 cups of florets, chopped fairly small, steamed briefly to soften. Both variations turned out well.

Thanks, Eve for recommending this recipe--all of our friends enjoyed it!
I did the broccoli version and steamed the florets for 3 minutes first. I used Baby Bella mushrooms.I substituted curry for tumeric, which did not make it taste like curry, only added a depth of flavor, also added some ground pepper for the same reason. I substituted Swiss cheese for 1/4 of the mozzarella and I used extra virgin olive oil to saute veggies, also to boost flavor.
In terms of technique, I used a hand mixer to combine the ingredients rather than food processor. I did not pierce the bottom of the pie crust; no problem with texture.
We served this with roasted asparagus and a baby spinach salad--good spring time combination!