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!
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
- 4 oz canned mushrooms sliced OR chopped
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.)
PUT cooked veggies into mixing bowl and SET aside.
DRAIN and RINSE tofu, CUT into quarters, and PUT in food processor OR blender.
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.)
POUR blended mixture into veggies and ADD the mushrooms.
STIR all ingredients together until well mixed.
POUR into sprayed 2-quart baking dish.
BAKE (uncovered) at 350°F for 44-55 minutes, OR until center has set and quiche has puffed up slightly.
COOL for at least 15 minutes before serving, as it sets more when it cools.
If you double the recipe, it fits perfectly in a 3-quart baking dish. Add a few extra minutes for baking.