Friday, November 11, 2011

Greens Quiche (from New York Times online)

What a great breakfast or brunch idea! I found this in the New York Times online. They had a surprising amount of beautiful looking vegetarian dishes. This one happens to be
100% Plant-Based diet friendly.

Greens Quiche (from New York Times online, original post here)

Chef Lindsay Nixon says, “I developed this recipe to save a bunch of greens that were languishing in my fridge. It’ll work with any leafy greens you have on hand, particularly sturdy greens like kale, chard and collards, and although it’s crustless, it firms up nicely so you can cut perfect pieces. Who knew wilty leftovers could taste so good?”

1 pound extra-firm tofu
1/4 cup nutritional yeast
1/4 cup cornstarch
1 1/2 tablespoons Dijon mustard
1 tablespoon lemon juice
1 teaspoon onion powder (granulated)
1 teaspoon garlic powder (granulated)
1/2 teaspoon turmeric
1/2 teaspoon salt
1/4 teaspoon red pepper flakes
4 cups chopped greens

1. Preheat oven to 350 degrees.
2. Grease a shallow 9-inch pie dish and set aside.
3. Combine all ingredients, except greens, in a food processor or blender and whiz until smooth and creamy, stopping to break up chunks and scrape the sides as necessary.
4. Mix in greens, and transfer batter to a pie dish.
5. Using a spatula, spread the mixture around so it’s even and tight.
6. Bake for 30 to 40 minutes, or until golden and the center is firm (not mushy).
7. Allow to cool for at least 10 minutes before slicing (serving at room temperature is best).
Make ahead: You can make and store the mixture in an airtight container until you’re ready to bake, or bake the quiche a day or two ahead of time and gently reheat in your oven on warm for 10 to 20 minutes.
Yield: 6 servings.
Nutritional information per serving: 84 calories; 1.2 grams fat; 10.7 grams carbohydrates; 2.4 grams fiber; 0.8 grams sugars; 9.2 grams protein.