I found this recipe on PPK and had to try it. Oh, I am so glad I did, this is really fabulous. Everyone (except A) loved it. My sister was really impressed with the pie crust, which was insanely easy to make. I actually found over it over at allrecipes.
The pie crust is so savory and worked perfectly for this quiche. I used whole wheat flour instead of all purpose.
1 1/2 cups all-purpose flour (I used whole wheat)
2 tsp. sugar
1 tsp. salt
1/2 cup vegetable oil
2 Tblsp. soymilk
Preheat oven to 400 degrees F.
Place all ingredients in a 9 inch pie pan. Stir together with a fork. Pat mixture into bottom and up the sides of the pan. Poke holes in bottome and side of crust.
Bake for 15 minutes in the preheated oven, or until light brown. Use as directed in favorite pie recipe.
If using crust for a dessert pie, decrease salt by 1/2 and use a generous Tblsp. of sugar.
See? Didn't I tell you it was easy? And when have I ever lied to you? Come on now, you know I haven't.
Note: The broccoli pieces should be tiny, anywhere between the size of a pea to the size of a dime. As you chop, the florets might become crumbs. That’s just fine! Scrape them up with your knife and use them.
2 tablespoons olive oil
1 medium onion, finely chopped
3 cloves garlic, minced
3 cups finely chopped broccoli (see note)
1 teaspoons dried thyme
1/2 teaspoon dried tarragon
1/2 teaspoon tumeric
1 teaspoon salt
healthy dose fresh cracked black pepper
2 tablespoons water
1/2 cup raw, unsalted cashews
1 pound extra firm tofu
1 teaspoon prepared mustard (dijon or regular, most anything will work)
a handful or cherry or grape tomatoes for decorating (optional)
1 9 inch prepared pie crust (see recipe above)
Preheat oven to 350 F. Bake pie crust for 10 minutes, then remove from oven. In the meantime, start preparing the filling.
Heat a large heavy bottomed skillet (preferably cast iron) over medium heat. Saute the onion and garlic in the oil for about 3 minutes. Add the broccoli, thyme, tarragon, tumeric, salt and pepper. Cook for 10 minutes, until broccoli is soft. If it starts to look dry add a tablepoon or 2 of water.
Meanwhile, process the cashews in a food processor into fine crumbs. Give the tofu a squeeze to get rid of some of the water, then crumble it into the food processor along with the mustard. Process until relatively smooth. When the broccoli mixture is done cooking, add one cup of it to the food processor and pulse a few times to combine.
Transfer to a mixing bowl, add the rest of the broccoli mixture and combine. Taste for salt. Use a rubber spatula to get everything into the pie crust and smooth the top out. Place cherry tomatoes around the perimeter of the pie and one in the center for maximum Good Housekeeping adorableness. Bake for 40 minutes, until edges of the pie are lightly browned.
Let the quiche sit for 20 minutes as it tastes best when it is warm, not piping hot. It’s also great at room temperature.
Eats, Shoots and Leaves
2 days ago