I cook all the time, obviously--but I don't like to do recipe posts out of what I actually eat for dinner. I used to do that when we just began and I could only work on PD at nighttime, but since natural light makes food look 200% tastier, I don't bother recipe-fying dinner items.
Except last night, I made this amazing vegan quiche that just had to be turned into a recipe. As I was tasting the tofu batter, I knew I had to do record-keeping so I can make it again. This was inspired by a vegan quiche I had at Le Pain Quotidien recently, with buckwheat crust. My version is just as tasty and a lot easier: instead of making a "crust" crust, I used Bob's creamy buckwheat cereal (gritty texture) and coconut oil. Doesn't get much simpler!
I don't typically buy processed vegan cheese--they taste great, but it's not something I have around the house. I used instead a combination of seasonings and *enoki* mushrooms to get a cheesy texture and flavor. Enoki has a stringy, mozzarella-like texture that works really well here. Please feel free to add in any other veggies, as long as they're shredded finely: zucchini, carrots, shiitake mushrooms, green peas, etc would all work.
Last but not least, this made a mini quiche (5" x 5" dish). Double the ingredients and add more baking time for a regular quiche (I strongly, strongly suggest it!).
1. Heat oven to 375* F.
2. In a blender, add tofu, turmeric, oregano, mustard, salt, onion powder, nutritional yeast, and blend to a smooth consistency.
3. Add buckwheat, oil, and pinch of sea salt to a 5 x 5 baking dish. Use a fork to mix together, then press it down firmly.
4. Add about 1/2 cup tofu filling over the crust. Layer with onions. Add more tofu filling, then repeat the process with tomatoes, then enoki mushrooms.
5. Bake for at least 30 minutes, or until the top is golden brown. Bring back to room temperature and serve.