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Tofu Quiche

What you need: 

1 cup whole wheat pastry flour
1/3 cup vegetable oil
1 1/2 tablespoons cold water
1/2 to 1 onion, chopped
1 zucchini, chopped
olive oil, as needed
1 (6 ounce) jar marinated artichoke hearts, chopped
salt and pepper, to taste
1 cup silken soft tofu
1/2 cup vegan sour cream
1/2 cup nondairy milk (I use soy)
1/4-1/2 teaspoon cayenne pepper
1/4 teaspoon ground mustard
1/2 teaspoon prepared mustard

What you do: 

1. Preheat oven to 350 degrees F. Mix flour and oil until crumbly. Add water and mix. Put mix between 2 sheets of wax paper, and roll out to fit pie pan.
2. Transfer crust to pan, and prick bottom. Bake for 12 minutes. Saute onion and zucchini in some oil until soft. Add artichokes, salt and pepper, to taste. When crust is done, turn up oven to 375 degrees F.
3. Keep on low heat. Mix tofu, sour cream, milk, cayenne pepper, and mustards in food processor. Put onion mixture in bottom of baked pie crust. Top with tofu mixture. Bake for 45 minutes. Let stand 5 minutes before cutting.

Preparation Time: 
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So I didn't have some of the things here, it was a last minute recipe grab. I woke up and thought "I want quiche!" But overall I think it turned out really well! My boyfriend love it and it filled both of us up. I didn't have the zucchini or artichokes unfortunately, because I think these would be have been great, so I used onion, green pepper, garlic, and spinach as the veggie base. Also, I didn't have firm silken tofu, so I used regular firm tofu (I was nervous about this but it turned out great!) I added some of my own spices: cumin, curry, corriander, a little hot sauce. I also added a dash of liquid aminos. I used a 9 inch pie pan and i wish it was a little thicker so next time I'm going to use a smaller one or a cup cake pan for some cute mini quiches.

The consistency of the crust and tofu mixture was spot on for this recipe.

I also sprinkled some nutritional yeast on top towards the end of the cooking to give it a bit of a cheesy taste. yummm!

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