Vegan Quiche

My April 2010 issue of Veg News got me into the mood for vegan quiche.  Page 50 includes a recipe called Red Chard Tofu Quiche.  I did not have all of the ingredients it called for so I made substitutions.

Vegan Quiche

Ingredients

1 homemade or frozen vegan pieshell

1 pound firm tofu, drained and patted dry
1/3 cup soymilk
1 tbsp olive oil

2 cloves garlic, minced

1 medium onion, peeled and diced

1/2 tsp salt
1 tsp oregano

1/2 tsp turmeric

1/8 tsp black pepper
1/2 cup chopped frozen spinach
1/2 cup thinly sliced button mushrooms

1/4 cup veggie bacon bits (can be made by crisp frying finely cut up Yves Veggie Veggie Bacon Strips)

Method

1.  Preheat oven to 350 degrees.

2.  In a food processor blend tofu and soymilk 'til smooth.

3.  Fry over medium-high heat the olive oil, garlic, onions, mushrooms and salt.  Cook for several minutes until onions are translucent. 

Vegan Quiche

4.  Add oregano, turmeric, pepper and spinach.  Cook until spinach has thawed.

5.  Turn off the heat and fold in the tofu/soymilk mixture and veggie bacon bits.

6.  Pour the mixture into the pie shell, spread evenly.

7.  Bake 45 minutes or until crust is golden brown - rotate in oven once midway to ensure even browning.