gimme a big quiche Recipe
- Olive oil for cooking
- 2 Tbsp jalapeno peppers, sliced
- 1/4 cup diced white onions
- 1 cup baby bella mushrooms, halved
- 1/2 cup red, orange, or yellow bell pepper
- 1/2 log of Teese vegan cheese
- 1 cube firm tofu, drained well
- 1 Tbsp basil, chopped
- 1 Tbsp Egg Replacer powder (optional)
- Salt and pepper, to taste
- 1/2 tsp turmeric
- 1 tsp nigella seed (optional)
- 2 cups unbleached flour
- 2 tsp baking powder
- 2 Tbsp olive oil
- Approx 3/4 cup very cold water
- Pinch of salt
- Pinch of pepper
- Preheat oven to 350 degrees.
- Coat a pan with a bit of olive oil and heat over a medium flame. Add your veggies and a sprinkling of salt and pepper and let them cook for about ten minutes. This is an important step. If you put raw veggies into your quiche, you'll end up with a watery mess.
- Grate your vegan cheese.
- In a big mixing bowl, squish your block of tofu with your hands until it's a pretty mushy consistency. Add the shredded Teese, salt, pepper, turmeric, basil, and Egg Replacer (if you're into that; I think it helps to hold the mixture together a tad better). If you're using nigella seeds (which are those awesome black seeds that are in braided Armenian string cheese...mmmm...), add them now, too.
- Combine the tofu and Teese mixture with your cooked veggies and let that sit while you make the dough. Combine the flour and baking powder, then add the olive oil, water, salt, and pepper. Mix gently in a bowl until everything is combined and you find yourself with a soft but substantial dough. If it's too firm, add water, a teaspoon at a time, until softer. If too soft, do the same with flour.
- Rough up your dough for a few seconds on a floured surface. It'll get a little firmer, still soft and pliable, but a little more malleable. It'll feel almost like biscuit dough. Now, make a dough ball.
- Roll out the dough. I don't know if I even have a rolling pin, so I sort of smushed it up with my hands and that worked just fine.
- Grease a baking dish and gently place the crust into it. Don't worry about it looking nice. You can fix that later.
- Fill the crust. Top with more grated Teese. Bake for 45 minutes.
- Now, I found that when I pulled my quiche out of the oven, it looked all bubbly and delicious, except for the grated Teese on top. I popped the hot quiche into my microwave for 5 minutes and that made the top all ooey gooey (in a good way). Ta da!