I used a 9 inch pie pan and i wish it was a little thicker so next time I'm going to use a smaller one or a cup cake pan for some cute mini quiches. The consistency of the crust and tofu mixture was spot on for this recipe.
Easy vegan recipes and kitchen tips for a healthy plant-based lifestyle. Receive VegKitchen's monthly e-newsletter. The real beauty of this recipe is its versatility–as long as the volumes stay the same, you can use pretty much any vegetables in place of those listed. For the crust. 1/2 cup raw millet.
Broccoli Quiche (or spinach) 3 cups broccoli, chopped (you could substitute spinach here too) 1 cup onions, chopped 3 cloves garlic, minced water or vegetable broth for cooking onions + garlic 1 lb tofu, crumbled (you can use soft, regular, firm or ex-firm depending on the creaminess you want) 2 Tbsp lemon juice (I've ...
A few posts back on her blog, my friend, Vegmomma, made a quiche so gorgeous that it had me wishing I could fly to Canada just to get a piece. But since I don't want to become "Crazy Stalker Blogger" I opted to stay put and make my own quiche instead. There was only one problem.
This particular recipe is different from normal quiches because it calls for a layer of noodles to make up the bottom crust. The other component that really set this apart from other quiches was its use of blue cheese as the sole cheese.
Try these individual quiches that are baked in foil cupcake wrappers. They're also the perfect finger food for you next luncheon. 3/4 cup liquid egg substitute (or 3/4 cup egg whites). 1 package (10 ounces) frozen chopped spinach. 3/4 cup shredded reduced-fat cheese.
This dish I whipped up to go along with Spicy Chickpea Patties and Vegetable Gravy for my weekend feast. It is a tradition of mine to treat my husband and my friend Basil to a special meal, unless the temperatures are too high to consider even a small amount of time in the kitchen.
A Spinach-Mushroom Quiche. You could call it a tart if you like tarts more than quiche. This is a quiche with no dairy, no eggs, and no butter. Sounds like it would lack something in the taste department, right. It was delicious.
Image from my mom. My mom's favorite cookbook author is me. But after me, her favorite cookbook author is Louise Hagler (sorry, Terry.) They're even Facebook friends. When my mom makes a recipe, she calls me about 30 times with very important questions ("What does 'chop onion' mean.") And then she emails me a photo.
We had a terrific turnout for the Adopt-a-gluten-free blogger event this month. Hope you enjoy the gluten-free yummies. Rachel, The Crispy Cook, adopted Sophie of Flour Arrangements and made some scrumptious Gluten Free Honey and Flax Seed Rolls as well as gluten-free crackers.
Low in fat and completely cholesterol-free, this quiche is rich and flavorful. This cruelty-free quiche is delicious right out of the oven or served at room temperataure. Makes 6 minis. For the crust. 1 cup rolled oats.
"Niche Quiche" — Vegan Quiche with Caramelized Onions, Leeks and Mushrooms and Millet Crust. This recipe for a vegan quiche looks especially deeeeelicious so everyone make it for me PLEASE I AM BEGGING YOU: "Niche Quiche" —. From No Face Plate, vegan cashew cheese quiche.
Spinach mushroom quiche. As of October, 2013, SuperVegan is no longer under active development. The site content remains online in the interest of history. We are still active on Twitter: Follow @SuperVegan. To keep informed about future projects of SuperVegan, join the SuperVegan Projects mailing list.
An urban dweller's attempt at homesteading. I often struggle with eating breakfast in the morning. It's not that I don't have the time, it's just that I usually forget or don't put the effort into it. Then of course I'm starving by 9:30 and scrounging through the office looking for something to eat.
Discover the advantages, experience the pleasures of vegetarian food. Recipe by Chef Birgitte Antonsen. She is available as a personal chef, for hands-on cooking parties, home parties and as a culinary consultant. See more at her Web site, Nature's Way Food, or call 425.640.2952.