Quiche with Greens
a GREAT way to use up extra greens
One food blog I follow regularly is Happy Herbivore. Lindsay Nixon, the blog's author has 1-2 posts every week, featuring fabulous, whole food, no added fat, vegan dishes. She also has 4 e-cookbooks available, each only $5.00!! I've downloaded all four of them, and really value the wide variety of great recipes found in all of them!! (Update as of 5/6/10 --- I see these eCookbooks will only be available till the end of June.)
This is another utterly fabulous, tasty recipe from Happy Herbivore ... I'm embarrassed to admit that I'm still surprised when fat free and low fat items taste "out of this world", but with recipe authors like Lindsay, pretty soon I should come around and realize you don't need fat for flavor!
Lindsay shared this recipe on her blog in March of this year. I first gave it a try in June when I was getting tons of greens from my CSA. This is absolutely delicious, and as Lindsay says, ridiculously easy to throw together!
Shown served with red quinoa and sweet pototoes
Click for larger photo
In fact, I've added one more step to make it even easier ... I let the food processor chop the greens as it mixes them into the tofu/quiche mixture. This technique produces a quiche which is not as picture perfect as Lindsay's, but I prefer it since, while I like the taste of greens a lot, I do not like the texture of pieces of them in things.
I do coarsely chop the greens, but then, after the tofu mixture is totally pureed, smooth, and all the ingredients fully mixed in, I just pile the chopped greens in on top of it all, and pulse the food processor until they are all incorporated.
I really love the fact that you don't cook or steam the greens for this recipe .... just use them raw.
I thought I would miss the quiche not having a crust, but it's great this way. And that's definitely one of the reasons this is so quick and easy to mix and bake.
Do read through the comments that readers shared on Lindsay's original blog post ... there are some great variations on the theme there, from using broccoli, to carmelized onions, to sun-dried tomatoes.
Quiche with Greens
(makes 1 nine-inch quiche)
recipe by Happy Herbivore
click here for the recipe as published
at Happy Herbivore blog
I often make one and a half times this recipe
(to be able to use up more greens),
still putting it all into one 9" pie plate,
and I end up with a quiche that is taller in height.
The picture above
is from a quiche made with 1 1/2 times the amount of ingredients
1 pound extra-firm tofu (NOT silken!)
Brenda's Note: I skip the red pepper flakes and add in about a tablespoon of dark miso
1 tsp onion powder
1 tsp garlic powder
1/2 tsp turmeric
1/2 tsp salt
1/4 cup nutritional yeast
1/4 cup cornstarch
1 1/2 tbsp Dijon mustard
1 tbsp lemon juice
4-6 cups fresh, uncooked greens (any kind), chopped
1/4 tsp red pepper flakes
Preheat oven 350°F
Spray a 9" pie dish with Pam spray and set aside.
Combine all ingredients, except greens, in a food processor fitted with the metal blade and whiz until smooth and creamy, stopping to break up chunks and scrape the sides as necessary. Mix in the greens and transfer batter to pie dish. Using a spatula, spread the mixture around so it's even and tight. Bake 30-40 minutes (note --- if you make one and a half times the recipe as mentioned above, bake for about 45 minutes), until golden, with the edges starting to pull away from the pan and the center being firm to touch. Allow to cool at least 10 minutes before slicing (luke warm or room temperature is best for slicing).
Click to see full size image
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