After my fun-filled trip to the French bistro Bouchon, I feel like a quiche. I couldn’t have their quiche but I sure can make one myself. It’s actually a fairly easy recipe. For one thing, I used a pre-made crust. Because let’s face it, I’m not a baker. I can’t bake to save my life. I think it’s the exact measurement thing that gets me every time. But I do have a secret ingredient that makes up for it – fresh tofu.
Fresh tofu is nothing like the store bought variety. Besides great taste, it hardly has any water in it. You know how you have to press and squeeze out a ton of water from tofu before using it? You do that to fresh tofu and all it does is make the paper towel damp. No excess water means no runny quiche, instead it’ll set up nicely when it bakes and hold its shape the next day and the day after that. Excellent for a make-ahead dish for breakfast or an Easter brunch or even dinner.
Leek and Mushroom Quiche
Makes one pie
1 pre-made whole wheat pie crust
2 cloves garlic, minced
1 medium-sized leek, white and pale green parts only, coarsely chopped
5 ounces crimini mushrooms, thinly sliced
1/2 pound Bloomsdale spinach, or other fresh small leaf spinach
1 pound firm fresh tofu, water pressed out
1/2 cup soy milk
Salt and pepper
1/4 teaspoon ground nutmeg
1/2 tablespoon dried thyme
1/2 tablespoon dried parsley
1 tablespoon nutritional yeast
Olive oil
Preheat the oven to 400 degrees. Precook the pie crust according to the package directions if necessary.
Heat a skillet until hot, lightly drizzle with olive oil and saute garlic and leeks until done, season with salt to taste while cooking. Transfer to a dish and set aside. Heat skillet again and saute and season the mushrooms until cooked, drain any water and set aside. Saute and season the spinach until just wilted. Set aside until cool enough to handle. Squeeze out any water and coarsely chop.
In a food processor or blender, combine the tofu, soy milk, salt and pepper to taste, nutmeg, thyme, parsley and nutritional yeast, process until smooth. Transfer to a large bowl, add the vegetables, mix well and scoop into the pie crust, spreading the filling evenly. Bake for about 35 minutes, let the quiche cool for 10 minutes before slicing.
That looks awesome chow! and indeed balanced! I love quiches, but I get lazy baking them at home, so I might as well bite into yours here:)
thanks for participating in WBB!:)
I’ve been hankering for a good quiche lately. Yours looks great!
Mansi – I forgot to add – for an even more balanced meal, serve with fruit salad or fruit juice. Thanks for putting on the WBB event, I can’t wait to see the other entries!
trina – Thanks! Glad you like it.
I am not a fan of leek, but I must say ur quiche looks great!
Thanks dreamy! The leek flavor is not very strong but you can always substitute with something else like onions.
The quiche looks delicious! I love the healthy additions to it. What is nutritional yeast? And does it add anything chemically to this recipe (i.e to make up for missing eggs?) or it is just added nutrition?
GaramMasla – thanks!
Nutritional yeast is used as an ingredient or supplement in vegetarian or vegan recipes, it’s also sprinkled on popcorn or veggies. It’s added for a bit of cheesy flavor and as a source of B vitamins.
It’s inactive yeast so there is no chemical reactions, the tofu makes up for the eggs in the quiche.
Wow! Your quiche looks amazing. I’m going doing try it tonight!
Making this this morning :-) excited to taste it!! Thanks for the recipe. I used a brown rice crust in lieu of a pastry crust.
The taste was fantastic and I’ll definitely be making it again, however the recommended time was not enough. 55 minutes worked better for me.
I’m just wondering which type of tofu you used for this? Do you remember the brand?
Was it silken firm tofu?
Melanie – The fresh tofu that I used came from a local tofu company. If using the store bought kind, get the water packed firm tofu.