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Vegan Dinners
Basic Vegan Quiche

For a great brunch or something to take for a sick friend, this quiche looks like and tastes like the "real" egg and cheese version. Tofu, mushrooms and vegan parmesan cheese make this sooooo goood!

Preheat Oven
Preheat the oven at 350 degrees.

Ingredients
Pie Crust

1 frozen vegan pie crust or try making the Basic Vegan Pie Crust

Filling
2 boxes Mori-Nu Silken Tofu, Organic, Extra Firm  Aseptic Boxed Version
Mori-Nu Tofu3/4 cup Plain Silk Creamer
1/3 cup organic whole wheat pastry flour
8 ounces Soyco Vegan Mozzarella Cheese, grated
1 tablespoon Soyco Vegan Parmesan Cheese
1 teaspoon sea salt
1/8 teaspoon turmeric
1 tablespoon dried chives
1/2 teaspoon ground black or white pepper
2 tablespoons extra virgin olive oil
1 yellow onion, finely chopped
6 cups fresh mushrooms, crimini or button, finely sliced

Tools
cutting board
grater
knives
2 heavy bottomed skillets
2 medium sized French tart pans, bottoms removable
Cuisinart Food Processor fitted with knife blade or the Bamix Immersion Blender
measuring cups
measuring spoons
spatula
insulated cookie sheet

Preparation
Pie Crust
Defrost the frozen store bought vegan pie crust dough or make The Basic Vegan Pie Crust Recipe.

Press the crust into the bottom and up the sides of 2 medium-sized French tart pans with removable bottoms.

Set the crust lined tart pans aside on a safe level work area.

Onions
In a heavy bottomed skillet, add 1 tablespoon olive oil and onions.

Sauté over medium heat until the onions are caramelized brown... not burnt!

Take your time... medium heat stirring occasionally.

Remove from heat and set aside.

Mushrooms
In another heavy bottomed skillet, add 1 tablespoon olive olive and the sliced mushrooms.

Sauté over medium heat until the mushrooms are caramelized brown and no liquid is left.

Remove from heat and set aside.

Filling Base
With the Cuisinart Food Processor fitted with the knife blade, add the tofu, creamer, flour, turmeric, chives, salt and pepper and blend with the run till the contents are creamy smooth like mayonnaise.

Assemble Quiche
The Cheese
Sprinkle half the cheese evenly over the bottom of each pie crust.

The Mushrooms
Sprinkle half the sautéed mushrooms over the cheese evenly.

The Onions
Sprinkle half the sautéed onions over the cheese and mushrooms.

The Filling
Now pour half the filling over the cheese, mushrooms and onions. Use a spatula to level out the top and shake the pan to knock any air bubbles out.

The Bake
Bake the quiches in the middle area of your 350 degree preheated oven for 60 minutes or until the top is golden brown and puffed.

Cool for 15 to 20 minutes before serving.

Presentation
If you have used a French tart pan, pop the quiche out of the frame and set on a beautiful pedestal for presentation.

Cut the quiche into 4 wedges for a dinner portion and serve a wonderful lettuce salad on the side with a tart vinaigrette salad dressing.

For an afternoon tea or as an appetizer, cut the quiche into 8 slices and scatter some fresh chopped Italian parsley over the serving plate before placing the single appetizer serving onto the plate.

Variations
Try canned artichoke hearts instead of mushrooms. Just make sure you sauté them in a heavy fry pan with 1 tablespoon of olive oil to eliminate any excess water from them.

Betty Morgan, Chez Bettay, the Vegan Gourmet
Chez Bettay
 

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"Basic Vegan Quiche"
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