Quiche with Brown Rice Crust: Vegan
- September 2008
- Recipes
2 cups cooked short grain brown rice
1 T grapeseed oil (or what you need for sauteeing)
1 small onion, chopped
1 red bell pepper, chopped
garlic, chopped
1 zucchini or yellow squash, cut up
spinach, diced up
1 small red potato, finely sliced and cut
salt, pepper, cajun spice, whatever….
(These vegetables/spices are the ones I like, but you could do broccoli, or whatever really)
tofu filling:
2 cups tofu, firm (one package)
1 whole lemon, juiced
1 T olive oil
1 T sugar/agave syrup/maple syrup/honey/your choice
2 tsps garlic powder, or minced garlic
1 tsp dried basil
salt
2-4 T soy milk
Make rice. Oil a glass pie dish and press the rice into the dish to make a crust.
Heat oil, sautee the onion, garlic, red pepper zucchini and potato. Don’t cook the spinach!
Add spices.
Use a blender or hand blender to mix the tofu filling until smooth.
Combine the vegetables, and the spinach, and the tofu filling, and pour into the rice shell.
Bake at 375 for 30-35 minutes or longer if you have to. You want the filling to be firm, and the top and edges to be brown. Cool before eating.
