Sorrel and Chevre Eggless Quiche

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Sorrel and Chevre Eggless Quiche

 

30 leaves of sorrel, de-stemmed and cut into thin ribbons

3 large garlic cloves, finely minced

4 large scallions, thinly sliced

4 ozs. chevre (goat cheese), room temperature

1/2 cup sharp white cheddar cheese

1/4 cup parmesan cheese

1/4 cup finely chopped flat leaf parsley

12 ozs. extra firm tofu, drained and roughly cubed

1/2 to 3/4 cup nonfat milk

1/2 tsp. salt (don’t skimp, trust me)

1/2 tsp. pepper

dash of freshly grated nutmeg

1 unbaked 9 inch deep dish pie crust

 

Preheat oven to 350 degrees and cover edges of pie cruse with tin foil. Place

pie crust in oven to lightly bake as you prepare ingredients.

Bring a cup of water to boil and quickly blanch the sorrel, removing as soon as

it wilts and darkens. Place in strainer to remove as much liquid as possible.

Place sorrel in a medium bowl and mix in garlic, scallions, chevre, cheddar and

parmesan.

Remove pie crust from oven and take off foil from edges. Allow to cool for a

minute.

In a blender, combine tofu and 1/2 cup of milk. Blend for a minute and then add

salt and pepper and blend some more. If mixture is not smooth, add more milk as

necessary to create a smooth silky texture. Combine tofu with sorrel and

cheese. Mix well before filling pie crust.

Bake for 40 to 50 minutes or until set and golden brown on top. Let stand 5 to

10 minutes before cutting. Serve with slices of tomato.

Yields 1 quiche.