Uncheese--Quiche Laverne

[Guest guest]

* Exported from MasterCook *

 

Quiche Laverne

 

Recipe By :The Uncheese Cookbook (p. 118)

Serving Size : 1 Preparation Time :0:00

Categories : The Uncheese Cookbook

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 cups potatoes -- shredded

1/4 cup onion -- grated

3 tablespoons unbleached all-purpose flour

1/2 teaspoon salt

(2 tsp. canola oil - for brushing on

-- crust - substitutions?) maybe

wonderslim would work

1 head cauliflower broken into bite-size

florets steamed (about 4 1/2 cups)

1 package (10.5 oz.) firm lowfat* silken tofu

1 1/4 cups water

1/3 cup nutritional yeast flakes

1/3 cup quick-cooking rolled oats

4 tablespoons arrowroot or cornstarch

3 tablespoons fresh lemon juice

1 tablespoon onion granules

1 teaspoon salt

1/2 teaspoon garlic granules

1/8 teaspoon turmeric

1/2 cup scallions -- thinly sliced

2 tablespoons vegan bacon bits (optional)

paprika

 

Yield: one 10-inch quiche (serves 6) Quiche Lorraine is a very special,

French onion pie, traditionally made with a custard of eggs and cream that

is seasoned with onions, Gruere or Swiss cheese, and bacon. Our delicious

offbeat, Laverne version has a crispy potato crust, is totally vegan, much

lower in fat, and completely cholesterol-free.

 

Preheat the oven to 400=F8F. For the crust, place the potatoes and onion in =

a

bowl and toss together. Sprinkle on the flour and salt and toss again,

using a fork or your hands. Pat into a non-stick or well-oiled 10-inch pie

plate, using your fingers to spread the mixture evenly over the bottom and

up the sides. Bake for 30 minutes. Remove from the oven and brush the

(oil?) over the crust, or spread it evenly using the back of a spoon.

Return the crust to the oven to crisp and bake for 15 minutes more, until

the surface is lightly browned. Let cool while you prepare the filling.

Reduce the oven temperature to 375=F8F. Prepare the cauliflower and steam

until tender. Refresh under cold water to stop the cooking. Drain and

transfer to a large bowl. Place the next ten ingredients in a blender, and

process until the oats are finely ground and the sauce is completely

smooth. Pour into a saucepan along with the scallions, and bring to a boil,

stirring constantly. Reduce the heat to low and continue to cook, beating

constantly with a wire whisk or wooden spoon, until very thick and smooth.

Remove from the heat and stir in vegan bacon bits. Pour over the

cauliflower, mixing well. The sauce will be thick and stretchy. Spoon the

filling into the crust, and dust the top liberally with paprika. Bake for

25-30 minutes, until golden brown. Let rest for 10 minutes. serve warm or

at room temperature. This is also delicious cold the following day. Per

serving: Calories: 184, Protein: 8 gm., Carbohydrates: 28gm., *(Fat: 4gm.)

This is the fat content using oil and regular tofu - with the proper

substitutes, it should come out more like 2 grams. The Uncheese Cookbook(p.

118)

 

Posted to fatfree digest V97 #164 by RubyTues59 on Jul 30, 1997

 

 

 

 

 

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 281 Calories; trace Fat (1.4% calories

from fat); 8g Protein; 65g Carbohydrate; 7g Dietary Fiber; 0mg Cholesterol;

3234mg Sodium. Exchanges: 3 1/2 Grain(Starch); 1 1/2 Vegetable; 1/2 Fruit; 0

Fat.

 

 

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