Mediterranean Tofu And Olive 'Quiche' Recipe
Servings: 8
Ingredients
- 3/4 c. unbleached white flour
- 3/4 c. whole wheat pastry flour
- 1/2 tsp baking pwdr
- 1/2 tsp sea salt
- 1 1/4 tsp dry dill
- 1/4 c. cool canola oil
- 1/4 c. ice water
- 1 1/2 lb hard tofu, well liquid removed
- 3 Tbsp. extra virgin olive oil
- 2 tsp umeboshi vinegar
- 1 tsp balsamic vinegar
- 2 tsp white miso
- 1 1/2 tsp sea salt
- 1/3 c. water
- 1 med onion
- 1/2 c. minced red bell pepper, (optional)
- 4 x cloves garlic, chopped
- 1 Tbsp. minced mixed fresh herbs (such as rosemary, thyme and oregano)
- 3/4 c. sliced cremini mushrooms
- 1/2 c. ripe olives, minced (preferably kalamata)
- 8 sprg fresh basil Sun-Dry Tomato Pesto (see separate recipe)
Directions
- 8 SERVINGS VEGAN
- The trick to an excellent vegan pastry crust is to keep all the ingredients cool. Even after you have rolled it out, keep the pastry-lined tart pan in the refrigerator till you are ready to bake it. For this recipe, both the prebaked tart shell and filling can be made one day in advance, then assembled and baked just before serving.
- CRUST: In medium bowl, sift together both flours, baking pwdr and salt.
- Add in dill, oil and ice water, Working dough as little as possible, mix and roll into a ball. Wrap dough in wax paper and refrigerate20 to 30 min.
- Roll dough out and place in oiled 9-inch pie or possibly tart pan. Cover and refrigerateanother 20 min.
- Preheat oven to 350 degrees. Uncover crust and bake 15 min. Set on wire rack to cold.
- In food processor, combine tofu, 2 Tbsp. extra virgin olive oil, umeboshi vinegar, balsamic vinegar, miso, salt and water and blend till smooth and creamy.
- Transfer to medium bowl.
- In large skillet, heat remaining 1 Tbsp. extra virgin olive oil over medium-high heat. Add in onion, bell pepper and garlic and cook, stirring often, till onion is soft, about 3 min. Add in fresh herbs, mushrooms and olives.
- Cook, stirring often, 5 min. Add in to tofu mix, stirring till blended.
- Pour filling into prebaked crust. Bake at 350 degrees, till top is lightly browned, about 40 min. Serve with a dollop of sun-dry tomato pesto garnished with a sprig of fresh basil.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 185g | |
| Recipe makes 8 servings | |
| Calories 385 | |
| Calories from Fat 264 | 69% |
| Total Fat 29.57g | 37% |
| Saturated Fat 4.41g | 18% |
| Trans Fat 0.03g | |
| Cholesterol 4mg | 1% |
| Sodium 758mg | 32% |
| Potassium 297mg | 8% |
| Total Carbs 21.97g | 6% |
| Dietary Fiber 2.3g | 8% |
| Sugars 2.32g | 2% |
| Protein 9.26g | 15% |
