A quiche makes an easy, satisfying main course. This colorful carrot-onion quiche looks and tastes great with a side of dark green vegetables or salad.
Yield: 6-8 servings
Time: one hour
- rolling pin
- 10-in deep-dish pie plate
- large frying pan
- wooden spoon
- rubber spatula
- 1 pie crust
- 3 T olive oil
- 2 medium onions, chopped or thinly sliced
- 3 medium carrots, grated or thinly sliced
- 1 small leek or 2 green onions, sliced
- 3 gloves garlic, minced
- 1 t dried herbs or 1 T fresh (rosemary, thyme …)
- 1½ c silken tofu, drained
- ¼ c nutritional yeast
- 1 T arrowroot or cornstarch
- ½ t salt
- ¼ t pepper
- 1 t Dijon mustard
Preheat oven to 375.
Roll out the pie crust, arrange in pie plate, and bake for 10 minutes, until crust starts to color. Remove from oven and set aside to cool slightly.
Meanwhile, heat oil over medium heat, add onions, carrots, leeks, garlic, and herbs, and sauté until carrots are slightly softened, 5-7 minutes. Remove from heat.
Blend tofu, nutritional yeast, arrowroot, salt, and pepper, then stir into the carrot mixture.
Spread the mustard over the bottom of the parbaked pie crust, then spread in the mixture evently.
Bake 35-40 minutes, until the top is slightly firm. Remove from oven and let cool for 5 minutes.
Slice and serve.
Inspired by the recipe for "Carrot-Onion Main-Dish Quiche" in Not Just for Vegetarians: Delicious Homestyle Cooking, the Meatless Way, by Geraldine Hartman – read my review.