Eggless Summer Vegetable Quiche with Nut-Free Herb Cracker Crust

by Sarah on June 4, 2014 · 2 comments

When it was my turn to once again cook dinner for The Bachelorette night…logo_Prime_Bachelorette

…I knew that the fresh produce at the farmer’s market would be my inspiration.IMG_0641 (1024x683)

I also knew that if I could convince a staunch anti-tofu advocate to consume an eggless quiche, the recipe would probably go over at least moderately well with confirmed vegetarians.IMG_0616 (1024x681)

Changing up the crust because I am hoarding the rest of my Breton gluten-free crackers I found some stone ground wheat crackers on clearance at Target…IMG_0431 (1024x682)

…I also made it nut-free, or no apparent reason other than I thought using unsweetened (I repeat: unsweetened) banana chips might be have the same ‘let’s release oil to help it hold together’ effect that nuts would have, at a fraction of the cost.*IMG_0436 (1024x683)

*Because I still have about 12 pounds of unsweetened banana chips in my pantry.IMG_0461 (1024x683)

The basic filing was the same, but fresh basil is now plentiful, so clearly it had to be taken advantage of (in a completely innocent and appropriate way that wouldn’t require the involvement of HR officials).IMG_0479 (1024x683)

Baked local eggplant and summer squash were layered on a par-baked crust, with roasted red peppers and that delicious, delicious, “I could eat it on its own by the spoonful” filling.IMG_0516 (1024x683)

This may not be the most dramatic or exciting rose ceremony tofu quiche ever created, but the crust earned roses from everyone in attendance.IMG_0555 (1024x682)

Also, it’s pretty.d7bcef8119eea0394d1c8a41737a7ff8

And for the first elimination, all you really have to go on is looks.IMG_0605 (1024x683)

Nut-Free Herb Cracker Crust

  • 25 stoneground wheat crackers (about half a box)
  • 1/2 cup unsweetened banana chips
  • 3 Tbsp. butter
  • 3 Tbsp. milk
  • 1 Tbsp. ground flax seed
  • 1 Tbsp. herb seasoning
  1. Put crackers, banana chips, flax, and herb seasoning into a food processor bowl.
  2. Process until a coarse meal forms.
  3. Add butter and milk to the food processor.
  4. Process well.
  5. Press cracker mixture into a greased pie pan.IMG_0501 (1024x684)

Summer Vegetable Eggless Quiche Filling

  • 1 (14 oz.) block firm tofu
  • 1/2 cup unsweetened almond or soy milk (or dairy milk)
  • 1/4 cup nutritional yeast
  • 5-6 fresh basil leaves
  • 1 Tbsp. fresh mint
  • 1 Tbsp. mild dijon mustard
  • 1 Tbsp. soy sauce, tamari, or liquid aminos
  • 1 tsp. ground turmeric
  • 1 tsp. minced garlic
  • 1 tsp. dried dill
  • 1/2 tsp. ground coriander
  • 1/4 tsp. salt
  1. Combine all ingredients in a food processor.
  2. Process until smooth.

IMG_0630 (1024x683)

Eggless Summer Vegetable Quiche

  • 1 recipe Nut-Free Herb Cracker Crust
  • 1 recipe Summer Vegetable Eggless Quiche Filling
  • 1 cup thinly sliced Japanese eggplant
  • 1 cup thinly sliced zucchini
  • 1 cup thinly sliced yellow summer squash
  • 1/2 cup roasted red pepper, cut into thin strips

fresh basil and mint, for garnish

  1. Preheat oven to 375 degrees.
  2. Place eggplant, zucchini, and squash in one layer on a baking sheet. Coat lightly with cooking spray and season with a bit of salt and pepper (optional).
  3. Bake vegetables 10-12 minutes until softened. Remove from oven and set aside.
  4. Bake crust for 5 minutes. Remove from oven.
  5. Spread 1/3 of vegetables onto pie crust.
  6. Top with 1/2 tofu filling. Spread to cover.
  7. Arrange another 1/3 of the vegetables in an even layer, along with half of the roasted red pepper strips.
  8. Cover with remaining filling.
  9. Top with remaining vegetables, artfully arranged (of course).
  10. Bake quiche 30-40 minutes, until top is browned and crackling.
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{ 2 comments… read them below or add one }

Calee June 5, 2014 at 6:07 pm

That eggless quiche sounds awesome! :)

also, this: “… so clearly it had to be taken advantage of (in a completely innocent and appropriate way that wouldn’t require the involvement of HR officials).”

Reply

Meghan@CleanEatsFastFeets June 9, 2014 at 9:09 pm

You still impress me with these crusts. Very clever and craft you are. Next time, I think you should involve HR officials.

Reply

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