Vegan - Artichoke Quiche

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* Exported from MasterCook *

 

Artichoke Quiche

 

Recipe By :366 Simply Delicious Dairy-Free Recipes - Robin Robertson

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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CRUST

1 cup all-purpose flour

1/4 cup chilled stick margarine -- cut into pieces

1/8 teaspoon salt

1 to 2 tablespoons cold water

FILLING

1 tablespoon corn oil

1 small onion -- minced

2 6 oz jars marinated artichoke hearts -- drained and chopped

2 cups firm silken tofu -- drained

1 cup soy milk

1 tablespoon Dijon mustard

1/2 teaspoon salt

1/8 teaspoon cayenne

1 cup grated soy mozzarella cheese

 

To make the crust, combine the flour, margarine, and salt in a food processor

and process with on/off pulses until the mixture is crumbly. Add just enough

water, pulsing, to form a soft dough and roll into a ball. Flatten the dough,

wrap the dough in plastic wrap, and refrigerate 1 hour. Preheat the oven to

350F. Roll the dough out on a lightly floured surface to fit into a fluted

9-inch quiche pan or pie plate. Line the pastry with aluminum foil, and fill

with dried beans. Bake 10 minutes. Discard the foil and beans. Continue

baking until the bottom is lightly browned, about 5 minutes. Remove the crust

from the oven and set aside.

To make the filling, increase the oven temperature to 375 degrees. Heat the oil

in a small skillet over medium-high heat. Add the onion and saute until soft.

Remove from the heat, add the artichokes, toss to combine, and set aside. In a

food processor combine the tofu, soy milk, mustard, salt, and cayenne until well

blended. Spoon the onion mixture into the crust and sprinkle with the soy

cheese. Pour the tofu mixture over the cheese, making sure the mixture is

evenly distributed. Bake until firm and lightly browned, 45 to 50 minutes. Let

the quiche cool slightly before cutting.

 

 

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Per serving: 286 Calories (kcal); 16g Total Fat; (50% calories from fat); 11g

Protein; 24g Carbohydrate; 0mg Cholesterol; 560mg Sodium

Food Exchanges: 1 Grain(Starch); 1 Lean Meat; 1 Vegetable; 0 Fruit; 2 1/2 Fat; 0

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0