Crust-less Quiche
I grew up hating quiche. I never liked the crust, and really didn't like the flavor. But when I discovered the idea for a crust-less quiche, I was willing try it. The results were amazing! It's my husband's all-time favorite way to eat greens from the garden now! Happy cooking!
Ingredients
PREPARE veggies for steaming:
- 6 cup Swiss chard OR spinach, baby kale, etc.
- 1 medium onion chopped
- 4 cloves garlic minced
MIX in food processor or blender:
- 1 lb tofu drained
- 1 Tbsp Country Style Seasoning see recipe in Miscellaneous section
- 1 Tbsp onion powder
- 1 Tbsp lemon juice
- 4 Tbsp nutritional yeast optional
- 4 Tbsp cornstarch OR arrowroot
ADD last:
- 4 oz canned mushrooms sliced OR chopped
Instructions
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CHOP the onion, garlic and greens.
STEAM for 10 minutes. (Note: If using spinach or baby kale, steam onion and garlic for 5 minutes, before adding the greens, and cook the greens for about 3-5 minutes, stirring once part way through.)
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PUT cooked veggies into mixing bowl and SET aside.
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DRAIN and RINSE tofu, CUT into quarters, and PUT in food processor OR blender.
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ADD seasonings and BLEND until very smooth. (If using a blender, you will need to stop several times and stir with a spatula, because it's very thick.)
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POUR blended mixture into veggies and ADD the mushrooms.
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STIR all ingredients together until well mixed.
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POUR into sprayed 2-quart baking dish.
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BAKE (uncovered) at 350°F for 44-55 minutes, OR until center has set and quiche has puffed up slightly.
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COOL for at least 15 minutes before serving, as it sets more when it cools.
Recipe Notes
If you double the recipe, it fits perfectly in a 3-quart baking dish. Add a few extra minutes for baking.