Wednesday, May 20, 2009

Healthy Tofu & Veggie Quiche (another one of my own!)

So there I was again, wondering what to cook for dinner. And as is my way when I have a culinary creative block, I hit up my favourite food blog. It turns out that I had some pie-crust left over from the last time I made apple pie, so a veggie quiche was what I decided to make! The pie-crust recipe can be found here

For the calorie conscious, this crust is quite a killer (but it tastes soooooo good!!). However, for a 6" x 10" baking dish, we only used about a fist size of pie crust dough (thats all there was left!!) and we got a great thin crispy crust in the bargain! You can make the dough and freeze it till you need to use it again.
So thats the deal with the crust.

For the filling, I had french beans (about 100 gms), a couple of green peppers, 1 pkt of Tofu, onions and tomatoes. First, the onions and tomatoes are sauteed really well, you could add some chopped garlic to this if you like. Once the onion-tomato mixture is ready, crumble and add in the tofu. Tofu absorbs flavour really well, so you might want to add your seasonings at this point - salt, pepper and a tsp of thyme does it...give the tofu-onion-tomato mixture a few minutes on the gas. Beat 3 eggs (quiche lorraine calls for 5 eggs, but 3 did just fine!) with (technically!) half cup cream and half cup milk, but I halved those quantities. Add in some chives, salt and a generous shake of pepper.

Into the pre-baked crust, layer the tofu mixture (use half of what you have), add in the chopped beans and green peppers (and whatever other veggie you like!) and finish with another layer of tofu-onion-tomato. CAREFULLY (so the egg doesnt leak out of the crust), pour egg-milk-cream mixture and see that it spreads around among the filling.

If you want to add cheese on top you can (but that kind of kills the point of the tofu!!) but do so only after the quiche is almost done (or the cheese will burn).

Preheat your oven to about 200 degrees C and bake till a knife comes out clean. The egg mixture should set and thats what you need to look for.

I served this with a raw cabbage, carrot and corn salad tossed in vinaigrette.
Easy peasy and healthy :)

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