Cheesy Mushroom Kale Quiche
I had no idea that tofu was such a miracle food! I swear on Leslie Hall's gem sweater collection that it seems like there is cheese in in this quiche. It came out creamy. I can't explain it but I can show you how to make it!
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INGREDIENTS: 2 frozen pie shells (milk and egg free) 2 blocks firm tofu 1-2 tbsp almond milk Extra virgin olive oil 1 yellow onion 5-6 cloves garlic 8 oz sliced mushrooms 2-3 cups chopped kale 8 oz jar sun-dried tomatoes in oil, finely chopped 4 tbsp nutritional yeast Cayenne pepper Nutmeg Dried oregano Salt & pepper to taste
ALSO NEED: Baking sheet
DIRECTIONS: 1. Preheat oven to 400 degrees F. 2. Poke holes with a fork in thawed pie crusts (sides and bottom). Place on baking sheet and bake for 10 minutes. Turn oven down to 375 degrees F. 3. Wrap tofu blocks in a paper towel and press until most of the water is squeezed out. You can do this with books or brute strength because it doesn't matter if they look like crap. 4. In a blender or food processor, process until smooth. Add a little almond milk to help. It should like mayonnaise! Put it into a large bowl. 5. In a large pan, heat up a little olive oil and thrown in kale. Keep turning and cooking until bright green and slightly brown. 6. In another pan, heat up a little olive oil, add onions and garlic. Stir and cook for a few minutes. 7. Add salt and mushrooms. Cook for about 10 minutes until the mushrooms have released all their water and mixture starts to look dry and stick to the pan. 8. Add nutritional yeast, sundried tomatoes and a couple dashes of nutmeg, cayenne pepper, oregano and pepper to taste. Stir well until everything is coated and cook for a couple minutes. 9. Add kale and mushroom mixture to the processed tofu and stir well. Spoon into your two slightly baked pie shells. Smooth out the tops so they look purdy and there isn't any gaps. Sprinkle on a tiny bit of nutmeg on top. 10. Bake on a baking sheet for 35-40 minutes at 375 degrees F until firm. You can test it with a toothpick. 11. Let cool and slice up your cheesy quiche pie from heaven! - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
ALSO NEED: Baking sheet
DIRECTIONS: 1. Preheat oven to 400 degrees F. 2. Poke holes with a fork in thawed pie crusts (sides and bottom). Place on baking sheet and bake for 10 minutes. Turn oven down to 375 degrees F. 3. Wrap tofu blocks in a paper towel and press until most of the water is squeezed out. You can do this with books or brute strength because it doesn't matter if they look like crap. 4. In a blender or food processor, process until smooth. Add a little almond milk to help. It should like mayonnaise! Put it into a large bowl. 5. In a large pan, heat up a little olive oil and thrown in kale. Keep turning and cooking until bright green and slightly brown. 6. In another pan, heat up a little olive oil, add onions and garlic. Stir and cook for a few minutes. 7. Add salt and mushrooms. Cook for about 10 minutes until the mushrooms have released all their water and mixture starts to look dry and stick to the pan. 8. Add nutritional yeast, sundried tomatoes and a couple dashes of nutmeg, cayenne pepper, oregano and pepper to taste. Stir well until everything is coated and cook for a couple minutes. 9. Add kale and mushroom mixture to the processed tofu and stir well. Spoon into your two slightly baked pie shells. Smooth out the tops so they look purdy and there isn't any gaps. Sprinkle on a tiny bit of nutmeg on top. 10. Bake on a baking sheet for 35-40 minutes at 375 degrees F until firm. You can test it with a toothpick. 11. Let cool and slice up your cheesy quiche pie from heaven! - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
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