Monday, June 24, 2013

Swiss Chard Egg-less Quiche

I love a good quiche. They are simple goodness and a nice tasty way to add more veggies to your diet. Between the usual eggs and cheese, most quiches are loaded with fat and calories. Here is my veganized version of quiche, which I adapted from this Happy Herbivore recipe. This quiche is so good my twin girls and I can eat a whole pie in one sitting. And I don't feel badly about it :)

Rainbow Swiss Chard Egg-less Quiche
The Rainbow Chard adds a nice pink hue!

  • 4 cup fresh greens (I use Rainbow Chard and I've also used kale), chopped
  • 1/2 red onion, chopped
  • 1-2 tbs vegetable broth 
  • 12 oz extra-firm tofu
  • 1 tsp garlic powder
  • 1/2 tsp turmeric
  • 1/4 tsp salt
  • 1/4 cup nutritional yeast 
  • 1/4 cup cornstarch
  • 1 1/2 tbs Dijon mustard
  • 1 tbs lemon juice 
  1. Preheat the oven to 350.
  2. Heat the vegetable broth in a deep saute pan over medium-high heat. Add the chard and onion and saute until the greens begin to wilt and the onion is soft. Set aside.
  3. Add the remaining ingredients to a high-speed blender or a food processor. Blend until creamy. You may need to scrape the sides a bit to get everything mixed. 
  4. Add the blended ingredients to a pie plate. If you want to spray the plate with some cooking spray prior to adding the batter, that is fine. But you don't have to.
  5. Add the sauteed greens and mix thoroughly to incorporate the greens and the batter. 
  6. Bake for 35 minutes or until the top has a little crunch and has browned and the inside has set completely. 
  7. Let the quiche cool about 5-10 minutes before slicing unless you don't care if you get the perfect pie piece. Then slice away :)  

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