Vegan Quiche

The mix of saffron, sun-dried tomato and garlic in this have a comforting warming effect. The creaminess of the tofu and diaya add velvetiness. I have never had a quiche quite like it. 

 

Sundried Tomato & Baby Greens

Vegan Quiche

1 bag of fresh baby greens (spinach, chard, kale)

1 cup sundried tomatos

3-4 large cloves of fresh garlic

1/2 cup of olive oil

2 cups firm silken tofu

3/4 cups of milk (unsweetened soy or almond)

1/2 tsp of saffron

1tbsp tumeric

Salt & Fresh Ground Pepper to taste

Diaya (Vegan) Mozzarella shreds

2 Pre-Made Vegan Pie Crusts

1. Pulse sundried tomatoes, garlic and olive oil in the food processor. When adequately combined add the bag of baby greens. Pulse until greens are broken down and incorporated. You may need to add more olive oil.
2. Divide this mixture between the two pie crusts.
3. In food processor blend, tofu, milk, saffron, tumeric, salt and pepper until mixture is light and fluffy, the consistency of pancake batter.
4. Divide and pour this mixture over the  greens mixture in the two pie crusts.
5. Add the mozzarella shreds to each pie crust.
6. Mix the ingredients within the crusts to be sure that all are evenly distributed throughout.
7. Bake pies at 375 for the first 15 minutes and 350 for the last 30-45 minutes. When top is golden brown and firm the quiche is ready.

** The mixture of tofu, milk and tumeric can be used as the egg filling for any other mixture of veggies.