Saturday, October 8, 2016

Day 270 Garden Quiche

Garden Quiche

1 Baked Pastry Shell
1 Tablespoon Oil
1 Onion, chopped
1 Green Bell Pepper, chopped
8 Ounces Mushrooms, sliced
1 Package Silken Tofu
1/3 Cup Coconut Milk
1 Tablespoon Arrowroot
1 Tablespoon Parsley, chopped
1 Teaspoon Salt
1/4 Teaspoon Hot Pepper Sauce
4 Ounces or 6 Sliced Vegan Swiss Cheese
Garlic Powder and Paprika to garnish

1.  Heat oil in a large skillet over medium heat.  Add onion and bell pepper.  Cook for several minutes, stirring frequently.  Add mushrooms and cook for 5 minutes.
Cooked veggies
2.  Place tofu, milk, arrowroot and hot sauce in a bowl.  Using a hand mixer, mix until well combined. Mix in the parsley and salt.
Tofu mix

3.  Layer half of the cheese over the pastry shell.  Top with vegetables.  Pour tofu mixture over the vegetables.  Press the tofu into the veggies.  Top with remaining cheese. Sprinkle the garlic powder and paprika over the quiche. Bake at 350 for 45 minutes.  Let stand 5 minutes  before serving.
Cheese lined crust

8 Servings
Unbaked quiche

Soundtrack The Melvins - Houdini
Ready to eat

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