Mis en Place
to make ONE 6 inch quiche
It is baked in a homemade cracker crust that is very easy to make and can be prepared in under 10 minutes!
Ingredients
Pie Crust
- 6 packets crackers (or 10 Ritz)
- 3 TBL tofu
- 2 TBL EVOO
Spinach mixture
- 1 tbsp olive oil
- 1 egg
- 2 scallions
- 8 oz fresh spinach (optional frozen spinach)
Tofu filling
- 1/4 C silken tofu 350g, drained and pressed
- 1 TBL pecan or similar flour or soy flour
- 1 TBL cornstarch
- 1 tsp salt
- scant black pepper
- 1/4 tsp garlic powder optional
- 1 oz cheddar cheese 125g, or other shredded cheese (optional)
Instructions
Prepare Pie Crust
- Food process crackers and butter till crumbs
- Add VERY cold water very slowly just until dough starts to come together.
- Finish on the counter.
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Flatten dough into a disc, wrap in plastic and refrigerate for 30 minutes.
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Roll out evenly on a floured surface, about ⅙-inch (4mm) thick, then transfer into a 6-inch lightly greased pie dish.
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Prick the bottom a few times with a fork.
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Preheat oven to 425°F (220°C).
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Spinach mixture
- Chop spinach so that it is in smaller chopped pieces
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In a large pan, heat the oil.
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Add the spinach, and continue cooking until wilted, about 2 minutes (or simply thaw frozen spinach).
- Add diced chives
- Optional: 1 TBL sun dried tomatoes (chopped)
- Transfer into a colander and drain. Then wrap in paper towels and squeeze to remove any excess liquid
Tofu filling
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Blend the tofu, flour, and seasonings until smooth and creamy.
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Chop spinach mixture, then mix to combine.
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Then, stir in shredded cheese.
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Taste and adjust seasonings as needed. (If the filling seems too thick, add a bit of non-dairy cream, or if it seems too watery, stir in a bit of flour.)
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Fill the filling into the prepared crust, smoothing out evenly.
BAKING
- Preheat oven to 350º
- Bake 25 minutes
- Let rest 5 minutes before serving
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Bake for 10 minutes to set pie crust, then turn the temperature down to 356°F (180°C) and bake for further 30-40 minutes until filling is set and light golden brown on top. (*If the crust seems getting too dry during baking, brush with a little non-dairy cream for a shiny golden color, and if it’s getting too dark, cover loosely with aluminum foil or baking paper).
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Allow the quiche to cool slightly before slicing.
Notes
- The baking time may vary, depending on your oven temperature, which pie dish you use, or if you cover the quiche during baking. I recommend checking every now and then.
