rants & recipes

Tonight, we're hoping to have quiche for dinner. I say "hoping", because it's still in the oven as I start this post and for some reason, it turned out way-thicker than the picture with the recipe. I used the recommended size pan, and 2 ounces less of tofu, even, so I must've screwed something else up.

I used this recipe as a guide. I made a few changes, though - here's pretty much what I did:

Crust:

• 1/2 cup rolled oats
• 3 tbsp sesame seeds
• 1 cup flour - approx. half whole wheat, half cake flour
• 1/2 tsp baking powder
• 3/4 tsp salt
• 1/2 tsp black pepper
• 1/3 cup water
• 1/3 cup oil - filled 1/3 cup measure about 2/3 full with canola, rest with sesame oil
• shortening to grease 9 1/2" pie plate

I pretty much followed the original directions for making the crust.

Filling:

• 1 block extra firm tofu (14 ounces)
• 2 tbsp lemon juice
• 1 tbsp apple cider vinegar
• approx. 2 tbsp nutritional yeast
• 1/2 tsp salt
• 1/2 tsp Indian black salt

Puree these ingredients to a food processor or blender.

• 1lb. fresh spinach, 1 lb frozen spinach - thaw/wilt, squeeze out liquid, chop finely

Saute the following ingredients:

• 2tbsp olive oil
• 1 onion, diced
• 4 cloves garlic, minced
• approx. 8 sun-dried tomato halves, recon'ed, diced
• mushrooms, diced - I used about 5 fresh white buttons and a handful from a mix of dried, recon'ed
• 1/2 tsp salt

After I cooked the onion/mushroom mix fairly dry. I removed from the heat and coated with 1 ounce flour and added about 2 tbsp canola oil.

Mix all filling ingredients together, spoon into crust and cook in preheated oven, at 350 degrees, 40-45 minutes.

It turned out ok! The crust, I thought, had good flavor but was a little dry. If I make this again, I would try to use the recommended 16 ounces of tofu and maybe a little less spinach.