Vegan Quiche

 This tofu-based quiche is much healthier than the egg and cream original, and it tastes amazing.

Filling:

1 tablespoon sesame oil

1 large onion, chopped

2 cloves garlic, minced

1 package silken tofu

2 table spoons white miso  

 1/2 cup spinach or kale, boiled and chopped

1/2 piece  of tempeh, fried and chopped

dash of natural sea salt

dash of ginger

handfull of fried mushrooms (optional)

Pastry crust 

1 1/2 cup of whole wheat pastry flour

1/4 tea spoon of sea salt

1/4 cup of sesame oil

1/4 cup rice milk or cold water

Mix everything with a fork to form a stiff but flexible dough and roll it out

Topping

vegan cheese, cheddar style (optional)

fried tempeh  (optional)

Heat the oil and fry the onion and garlic for about 30 minutes. Pour half the onion mixture into a food processor and add the tofu and miso, mushrooms and blend together. In a large bowl combine all the filling ingredients and stir together. Pour into the crust and top with vegan cheese or tempeh bits. Bake at 350 F (180 degrees C) for 40 minutes.