Potato Quiche Pie

[Guest guest]

Potato Quiche Pie

Source: Cooking with the Benton Sister's Vol. II

 

3/4 cup cashews

5 Tbsp. cornstarch

3 1/2 tsp. salt

2 tsp. garlic powder

1 onoin, minced

3 1/2 cups water

2 (10.5 oz.) Mori-nu tofu, firm

1/2 cup frozen spinach, chopped (or broccoli)

4 potatoes, sliced paper thin

 

Blend first 4 ingredients with a little water until smooth, then add remaining

water, and minced onion in blender by turning blender off and on until minced

just right. Pour into a bowl and mash in tofu and spinach. Send potatoes

through food processor to slice paper thin. Arrange in sprayed 2 x 12 x 9 inch

rectaugular glass baking dish, overlapping. This will be like a crust on bottom

of dish and up the side of your baking dish. They make a pretty ruffle-like

edging. Bake this potato only at 350 degrees for 15 minutes.

 

Now add filling and cover top with thin layer of potatoes. This will make a

wonderful delicious golden crust. Return to oven and bake 55 - 60 minutes.

About 20 minutes before done, wrap edges with foil to keep from burning. Do not

cover entire dish, or it will not bake properly. let cool to set up. Reheat

and serve.

 

Note: This is perfect tomake a day ahead when company is coming and you want

dinner prepared before they arrive.

 

 

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