EGGLESS Tomato Quiche

So the other day I met a dear friend of mine for coffee and for like twenty minutes straight all he could talk about was the abundance of tomatoes he has in his garden. And OMG, what to do with them!!!

How about a lovely tomato quiche

I used to love quiche. L. O. V. E. it!! But I don’t eat eggs and even back then, I only used egg whites and oh, how my mother loved cooking a “special” quiche on Easter just for me. One that required no meat, no egg yolks, and pretty much no butter, cream, oil or crust. Yes, I was am that girl. Anyway, I too have an abundance of tomatoes and so I tried my hand making a tomato tarte and an eggless quiche using silken tofu for the filling instead. And the verdict … something new to L. O. V. E.

Tomato Quiche (eggless and dairy free)

PREP TIME: 25 minutes | COOK TIME: 30-35 minutes

  • 2-3 sheets puff pastry
  • 4-6 tomatoes (depending on size) sliced, preferably garden fresh heirlooms
  • 5-7 baby bella mushrooms, sliced
  • 1 leeks
  • 2-3 TBS plant butter
  • 2-3 tsp garlic, chopped
  • ¼ cup pine nuts
  • 1 box silken tofu

Press puff pastry into the bottom of a baking dish and cook in the oven at 325 degrees for 10 minutes. Once cooked, layer one half of the sliced tomatoes on top of the semi-cooked pastry. Rinse and chop leeks and mushrooms and saute in plant butter until soft, about 10 minutes. Add garlic and saute an additional 3 minutes. Add pine nuts, toss, set aside. Place tofu in a blender and blend until smooth. Carefully fold into the leek and mushroom mixture and pour on top of tomatoes. Top mixture with remaining tomatoes and puff pastry—OR cook without the remaining puff pastry and instead of using a baking dish, try cooking directly on top of parchment paper. But, if you do add the top layer of puff pastry, make sure you puncture it so it can breathe while cooking. Bake 30-35 minutes at 325. Let cool so it sets before cutting. Enjoy!!

On Being a Flexitarian

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