March 30, 2010
Fairly often I go bonkers at the fresh market and come home with more greens than I can eat by the week's end. I always feel a twinge of guilt when I find a wilting bunch of greens left in my fridge so it's been a goal of mine to develop a fool-proof recipe that makes use of them.
Behold the mighty vegan quiche!
This quiche recipe is so freaking easy to make it's wrong. It'll also work with any greens you have on hand, too! I tried it initially with kale and then again with chard -- my least favorite leafy green, just to make sure it was delicious all around (and it is). If you don't have a full bunch of greens left, thats okay too -- this recipe is very forgiving.
It can also be prepared in advance. You can either make the quiche mixture and store it in an air-tight container until you're ready to bake, or bake it ahead of time and gently reheat it in your oven on "warm" for about 10-20 minutes. Either way, you get the same beautiful quiche!
Might I even dare suggest it as an Easter brunch option? It's so easy, healthy and presents just beautifully -- you really can't go wrong with this quiche!
And yes! It's crustless. It firms up so nicely that you can cut slices without it falling apart and crumbling all over the place! Like I said, ridiculous (but oh so amazing!)
Have wilting and sad-looking greens on hand? Make this awesome quiche! You can use as little as 2 cups or as many as 6 cups of greens. Any fresh leafy greens (chard, spinach, kale, etc) will do.
It is great for brunch or even those nights when you want breakfast for dinner!
1 pound extra-firm tofu
1 tsp onion powder
1 tsp garlic powder
½ tsp turmeric
½ tsp salt
¼ cup nutritional yeast
¼ cup cornstarch
1½ tbsp Dijon mustard
1 tbsp lemon juice
4 cup fresh greens (any), chopped
¼ tsp red pepper flakes
Preheat oven to 350 F. Grease a shallow 9" pie dish and set aside. Combine all ingredients, except greens, in a food processor or strong blender and whiz until smooth and creamy, stopping to break up chunks and scrape the sides as necessary. Mix in the greens and transfer batter to pie dish. Using a spatula, spread the mixture around so it's even and tight. Bake 30-40 minutes, until golden and the center is not still mushy. Allow to cool at least 10 minutes before slicing (luke warm or room temperature is best for slicing).