I made this quiche on Sunday for dinner (with leftovers for meals this week).The original recipe called for button mushrooms and broccoli. I used shiitake mushrooms and red swiss chard.
The crust is whole wheat pastry flour with corn meal, sesame seeds, vegan shortening, and water.
The filling is tofu, nutritional yeast, onion, garlic, ginger, mushrooms, chard, tahini, Bragg's, freshly ground nutmeg, and sesame oil.
J helpd with the filling and sprinkled the sesame seeds on the top all by herself!
With fall officially here, I am enjoying quiches more and more. I was inspired by this post to make a mushroom and kale quiche this weekend, using an organic spelt flour pie crust instead of making my own (I was far too lazy to make the entire dish from scratch!). It turned out great. I was worried that I wouldn't like the quiche because sometimes I don't enjoy a lot of tofu without heavy seasoning, but it ended up being flavorful and delicious. One thing that I tried was a little bit of dijon mustard in the filling (mixed with the tofu, nutritional yeast, etc.) and that gave it a little burst of flavor.
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