Roasted Cauliflower Quiche
The crust was pre-baked, at 400 degrees for 10 minutes, using the recipe from an earlier post on this blog, titled Hand Pies…or you can use your own recipe, a store bought crust, or even make crustless naked quiche. Try also in-season asparagus, broccoli, greens ( Vineet has made some great ones using Swiss chard ). The filling is based on a recipe from the cookbook, You Won’t Believe It’s Vegan! I like all the ingredients to be room temperature before it goes into the oven.
2 heaping cups of cauliflower florets, cut into bite-sized pieces
1 large onion, cut into a small dice
2 tablespoons olive oil
1 teaspoon ground cumin salt,pepper
1 14oz. water-packed block firm tofu, drained but not pressed, room temp.
1/2 cup nutritional yeast
1 tablespoon spicy brown mustard
1 1/2 teaspoons light miso ( optional)
1/4 teaspoon turmeric
1/2 teaspoon garlic powder
2 teaspoons salt-free Spike seasoning “salt”
1 teaspoon fresh thyme
1/4 cup fresh parsley, chopped fine
Heat the oil in a big heavy skillet, add the onion and cauliflower, cover lightly and sweat the veggies for a few minutes. Remove the lid and continue to cook,on medium-high, stirring the veggies to keep them from burning, but allowing them to caramelize some. Cook until just tender. Remove from heat. ( alternatively, you could roast these or just about any other veggies you want in your quiche, in the oven at 400 for about 20-30 minutes. Be sure that the vegetables are cooked thru ).
Crumble the tofu into a food processor or blender, along with the next 5 ingredients and blend until very smooth, adding a little water or plant milk as needed to get a very thick batter. Stir the roasted veggies and parsley into the tofu blend and spread into your pie crust and bake at 350 for 25-30 minutes. Serve hot, warm or cold!