Eggless Tomato Quiche w. Breton Gluten-Free Cracker & Almond Crust [Sponsored]

by Sarah on May 5, 2014 · 13 comments

In honor of Celiac’s Disease Awareness Month, Dare Foods and Recipe Redux have teamed up for a sponsored contest featuring Breton Gluten-Free Crackers as an easy gluten-free snack or light meal for entertaining.reciperedux_darefoods_GF

The task was to use their gluten-free crackers in creative, simple to prepare, delicious recipe that would appeal to anyone, whether or not they follow a gluten-free diet.IMG_8485 (1024x683)

Considering my Tofu Quiche w. Breton Gluten-Free Cracker & Almond Crust was not only enjoyed by a man who swore he didn’t trust tofu—IMG_8662 (1024x683)

—but devoured, I’d say I succeeded.IMG_8771 (1024x683)

My friend Emily told me that boys will eat anything made with butter…IMG_8531 (1024x684)

…but I’m going with the crackers in the crust on this one.

IMG_8494 (1024x684)

To be honest, once I’d tasted the Breton Gluten-Free Original with Flax Crackers, I was somewhat sad that they were headed for the food processor.IMG_8503 (1024x683)

But I was so excited to create a savory graham-cracker style crustIMG_8513 (1024x683)

…that I figured the sacrifice was worth it.IMG_8516 (1024x682)

Luckily, they don’t lose any of their delicious flavor when pulverized…IMG_8536 (1024x683)

…or pressed into a pie plate.IMG_8541 (1024x682)

In fact, while the filling certainly is delicious on its own–IMG_8551 (1024x660)

—and extremely versatileIMG_8573 (1024x683)

(And a great opportunity to cover up the the less-than-perfect, but also less expensive–and no less delicious–farmer’s market ‘scratch and dent’ tomatoes you have on hand.)IMG_8614 (1024x683)

it is the cracker crust that steals THIS show.IMG_8708 (1024x682)

I’m so excited to make another one with the Breton Gluten-Free Herb & Onion Crackers I still have in my pantry.

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Considering I (quite willingly) ate the leftovers for nearly every consecutive meal after the original go-round—IMG_8752 (1024x683)

—I don’t think a re-creation is too far in the future.  IMG_8685 (1024x683)

Breton Gluten-Free Cracker & Almond Crust

  1. Put crackers and almonds into a food processor bowl.
  2. Process until a coarse meal forms.
  3. Add butter and almond milk to the food processor.
  4. Process well.
  5. Press cracker mixture into a greased pie pan.

Tofu Quiche Filling

  • 1 (14-oz) block firm or extra firm tofu
  • 1/2 cup unsweetened almond milk
  • 1/4 cup nutritional yeast
  • 1 Tbsp. mild dijon mustard (I like Whole Foods 365 brand.)
  • 1 Tbsp. gluten-free tamari or liquid aminos
  • 1 Tbsp. dried dill
  • 1 Tbsp. dried rosemary leaves
  • 1/2 Tbsp. coconut oil
  • 1 tsp. minced roasted garlic
  • salt + pepper (to taste)
  1. Combine all ingredients in a food processor.
  2. Process until smooth.

Tofu & Tomato Quiche w. Breton Gluten-Free Cracker & Almond Crust

  • 1 recipe Breton Gluten-Free Cracker & Almond Crust
  • 1 recipe Tofu Quiche Filling
  • 1-2 medium fresh tomatoes, sliced
  • basil, for garnish
  1. Preheat oven to 375 degrees.
  2. Bake crust for 5 minutes. Remove from oven.
  3. Spread just enough filling to cover bottom of crust.
  4. Place one layer of tomato slices on top of tofu filling.
  5. Cover tomato layer with remaining filling.
  6. Top with artfully arranged tomatoes.
  7. Bake quiche 30-40 minutes, until top is browned and crackling.IMG_8664 (1024x683)

I received free samples of Breton Gluten Free Original with Flax and Breton Gluten Free Herb and Garlic from Dare Foods Incorporated mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Dare Foods Incorporated and am eligible to win prizes associated with the contest. I was not compensated for my time.


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{ 12 comments… read them below or add one }

Marisa @ Uproot from Oregon May 5, 2014 at 9:54 am

This looks amazing! I am excited to try to recreate your recipe. I also pulverized my crackers and they are no longer even recognizable- the recipe will be up on Wednesday :)

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Katie @ Talk Less, Say More May 5, 2014 at 10:51 am

Oh DANG! That looks so good! Can I come over? I’ll bring wine or mimosas! ;)

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Kelly @ hidden fruits and veggies May 5, 2014 at 11:56 am

That’s too funny that we both went the quiche route! I love your tofu version though– I actually thought about doing tofu, but my boyfriend is never a fan of it and didn’t want to risk wasting these delicious crackers (especially when I was already taking a risk leaving them whole). The addition of almonds also sounds super yummy!

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Deanna Segrave-Daly May 5, 2014 at 12:18 pm

Oooh that crust look so so good (and your gorgeous red tomatoes have me so excited to make this this summer!)

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dr barb, nutrition budgeteet May 5, 2014 at 2:04 pm

Love your idea for using crackers for a quiche crust. So versatile. Could make lots of variations on this theme. Just for clarification, is it 1/2 cup of roasted almonds?

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Sarah May 5, 2014 at 2:43 pm

Yes! 1/2 cup. Thanks for noticing that. :)

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jill conyers May 6, 2014 at 4:28 am

Brilliant! My list of gf pizza crusts to try is getting long.

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Sarah Grace May 6, 2014 at 1:36 pm

Wow very creative! This looks delicious, and I’m sure that crust recipe could be used in multiple ways!

xoxo Sarah Grace, Fresh Fit N Healthy.

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Heather @ Better With Veggies May 6, 2014 at 4:05 pm

I haven’t had a vegan quiche in ages – YUMMY – I love this! :)

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Meghan@CleanEatsFastFeets May 11, 2014 at 6:38 pm

What a crafty and creative crust. Coming from you, I am not at all surprised.

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Dana May 14, 2014 at 3:43 pm

The quiche filling sounds so delicious and savory that I’d probably eat it on it’s own — or use it as a dip!

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Sarah May 14, 2014 at 3:47 pm

I have done that before! It really is just a great starter recipe for whatever you wish. :)

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