Tofu Quiche with Vegetable Crust

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Tofu Quiche with Vegetable Crust (adapted to gf)

Recipe By Jan Wolff, Food Writer, New Jersey

 

CRUST:

 

1/2 tsp. salt

2 cups grated yellow summer squash or green summer squash (zucchini)

1/2 cup grated carrots

1/2 cup grated parsnips

2 Tbsp. oil

2/3 cup gluten-free flour blend

 

FILLING:

 

16 oz. firm tofu (1 block) --- blotted dry

2 Tbsp. soy sauce

2 Tbsp. tahini

2 Tbsp. light miso

1 1/2 cups mixed vegetables, lightly steamed or sauteed (broccoli, asparagus,

mushrooms, etc.)

 

OPTIONAL GARNISH:

 

paprika

sesame seeds

poppy seeds

 

CRUST: Sprinkle salt on grated squash and let it sit for about 15 minutes to

draw out the excess moisture. Squeeze the liquid out of the squash using your

hands, then discard liquid and mix the squash with the remaining ingredients.

Press firmly into the bottom and sides of an oiled 9-inch pie plate. Pre-bake at

375 degrees for about 20 to 25 minutes, or until just beginning to brown.

 

FILLING: Blend tofu, tamari, tahini, and miso together in a blender or food

processor until smooth. Place mixture in a large bowl and gently fold in cooked

vegetables. Pour into pre-baked crust and spread evenly. Garnish with paprika,

sesame seeds, etc., if you prefer, and bake for 20 minutes at 350 degrees. Let

sit for 10 minutes before slicing.

 

Servings: 4 to 6.

 

Source:

" news 2002-03-27 "

Copyright:

" © 2002 North Jersey Media Group Inc "

 

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