Vegalicious Quiche

By on November 9, 2015


By official definition, a quiche is an oven-baked dish made with eggs and milk or cream in a pastry crust. Other ingredients such as chopped meat, vegetables, or cheese are often added to the egg mixture before the quiche is baked. Well, here we go breaking some rules! You can do this with eggs or with tofu, depending on how you roll. Cream is not invited to this quiche party, but lots of vegetables are.

Gluten-Free
Serves 6
Prep: 25 minutes active    
Cook: 40 minutes 

Filling
4 free-range, farm-fresh happy eggs
or one 14 oz block firm organic sprouted tofu
3 Tbsp olive oil, coconut oil, or organic ghee
¾ cup chopped red onion
½ cup chopped red bell pepper
¼ cup de-seeded and chopped tomato
2 cups chopped spinach
1 cup organic mushrooms, cleaned and sliced
¼ cup sheep’s milk cheddar, cut into ½-inch cubes (optional) Pinch of cayenne or dash of hot sauce 
Sea salt
 
Crust*
1 cup millet, soaked 2–4 hours
2 cups water
1 Tbsp coconut oil or organic ghee

Directions
1. If using eggs, beat them together in a bowl and set aside. If using tofu, rinse and wrap it in a clean towel and place on a plate. Lay some heavy books on top to press out the excess water for about 30 minutes. Cut it into quarters and run it through your food processor until it gets creamy. You may need to add a little water if it’s too dry.
2. In a pot, cook the soaked millet in the 2 cups of water for 15 to 20 
minutes, until the grain is soft and the water has been absorbed. (While the millet is cooking, prepare the filling.) Once it’s ready, allow it to sit for 5 minutes, uncovered, then fluff with a fork.
3. Preheat the oven to 350°F. Grease a 9-inch round pie plate with the 1 Tbsp oil and place the millet on top, pressing it down to about a ¼-inch thickness and pushing up the edges about ¾ inch.
4. Heat the remaining 2 Tbsp of oil in a skillet and add the onion. Cook until translucent, about 5 minutes.
5. Add the bell pepper, tomato, spinach, and mushrooms. Cook for 5 to 8 
minutes, or until fork-tender.
6. If using tofu, add it to the pan and cook for 5 minutes. If using eggs, 
transfer the veggies to a bowl with the beaten eggs and mix together. Stir in the cheese if you’re using it, along with hot sauce and sea salt.
7. Pour the veggie + egg/tofu  mix into the millet shell and bake at 350°F for 20 minutes, until firm in the middle. Broil for 2 minutes to crisp the top.
8. Allow to cool and then cut into perfect little slices of breakfast (or lunch or dinner) deliciousness.

From  the “Undiet” cookbook by Meghan Telpner.

About Charleen Wyman

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