Towards the end of the night, I was lending some help in the kitchen on clean-up duty. Bridgette, the woman who made the veggies, packaged up the leftovers and asked if I could use them. I had been wanting to try my hand at making a vegan quiche for quite some time, and thought the veggies would make a perfect filler. So, I happily took them home, promising I'd give them new life the next day.
I used the two recipes for quiches in Vegan Brunch by Isa Chandra Moskowitz as a guideline, but I basically improvised my quiche as I threw it together. I was smart enough to take notes, though (this time). And I'm glad I did because it came out better than I ever could have imagined it would. Now, not only can I recreate it in all its quiche-y goodness, but I can share it with you! :::grin:::
makes one 9" pie - eight slices
The structure of this quiche is designed to make use of veggie leftovers, but you can always make the whole thing fresh, from scratch.
- 3 cups leftover, cooked veggies (whatever you've got on hand)
- 2/3 cup raw, unsalted cashews
- 1 lb. firm tofu, squeezed & drained
- 3 fresh sage leaves, chopped
- 1/2 tablespoon fresh thyme (leaves removed from stems)
- 1/2 teaspoon turmeric
- 1/4 cup nutritional yeast
- salt and pepper to taste
- 1 9" whole wheat pie crust (from the frozen foods section) - or make your own pie crust if that's how you role
- Preheat the oven to 350 degrees.
- Pulse the cashews in a food processor until you have fine crumbs.
- Break the tofu up into chunks and add it to the cashew crumbs. Add the sage, thyme, turmeric and nutritional yeast. Process until smooth, stopping to scrape down the sides of your food processor as needed.
- Add one cup of your leftover veggies to the tofu mixture and pulse a few times to incorporate, but not obliterate the veggies.
- Empty contents of food processor into mixing bowl along with remaining 2 cups of leftover veggies. Fold all ingredients together until well incorporated.
- Taste and season with salt and pepper as needed.
- Pour mixture into frozen pie crust and smooth the top with a spatula. Bake for 40-45 minutes or until center of quiche is firm and the edges are are starting to brown.
- Allow the quiche to sit for 15-30 minutes before slicing and eating.
For dessert we had Whole wheat, Fat-Free Vegan Chocolate Zucchini Muffins - a recipe from the Happy Herbivore. They were amazing! Easy to put together, incredibly aromatic and insanely delicious, especially for how healthy they were. I'll definitely be making those again!
As for the quiche, I couldn't be happier with how it turned out. I look forward to experimenting with different kinds of leftover veggies and various fresh herbs from my garden. I hope you enjoy it, too!