Lisa -Spicy Crustless Vegetable Quiche not a vegan recipe

[Guest guest]

This is not a vegan recipe, you need the eggs to make it puff up like

a souffle.

Bertha

 

,

Lisamarie Dean <antcheek wrote:

>

> I have a quick question: I'm a vegan and so would want to

substitue tofu for the eggs. How much tofu would you say would equal

the 6[eggs]?

>

> Bertha Robbards <bertharobbards23 wrote: Spicy

Crustless Vegetable Quiche

>

> 2 tablespoons olive oil

> 1 cup sliced peeled zucchini

> 1 cup sliced peeled carrot

> 1/2 cup chopped onion

> 1/2 cup chopped red bell pepper

> 3/4 cup crushed saltine crackers

> 1 teaspoon baking powder

> 1/2 teaspoon crushed red pepper flakes

> 5 teaspoons butter, chilled

> 6 large eggs

> 1 1/2 cups milk

>

> Preheat oven to 400 degrees. Grease a 9-inch pie plate and set

aside.

> Heat oil in a non-stick skillet over a medium heat. Add zucchini,

carrots, onion and red pepper and sauté until tender, stirring

occasionally, about 5 minutes. Spoon into pie plate.

> In a large bowl, combine crackers, baking powder and red pepper

flakes; cut in butter until mixture resembles coarse crumbs. Whisk in

eggs and milk until well blended. Pour over vegetable mixture.

> Bake for 30 minutes or until puffed and golden. Remove from oven

and let stand for 5 minutes prior to serving. Yields 6 servings.

>

>