This tasty, easy and eggless Sundried Tomato Quiche has the warmth of black pepper, garlic, and thyme. It’s the perfect recipe for lunch, dinner, or brunch.
The perennial herbs have sprung back to life in my backyard, and I am having a lot of fun cooking with them.
One of the best parts of spring and summer is being able to pick handfuls of herbs from the vegetable garden. Every year, the thyme, sage, mint, chives and garlic greens resurface, sunny and warm and so delicious in just about anything you add them to. I did have one casualty this year that I’m still mourning: my happy little rosemary plant which — although considered a perennial in this region — froze to death, literally, in the harsh winter. Still, I have plenty to keep me happy and buzzing in the kitchen. For the Sundried Tomato Quiche I am sharing today, I used bunches of lemon thyme, another one of my favorite herbs.
Magic happens when you mix up sundried tomatoes with thyme. Each of these ingredients, although assertive on its own, marries beautifully with the other. And there is no better way to showcase that magic than in a smooth, creamy quiche.
The base of my eggless Sundried Tomato Quiche is extra-firm tofu mixed with a touch of non-dairy milk. To build up the flavor, I added in some spicy Sriracha sauce, caramelized onions and garlic, and, of course, the thyme and sundried tomatoes. Yum.
For my crust, I used a mix of potatoes and whole-wheat flour. The potatoes help make the crust light and airy and it almost melts in your mouth along with the creamy filling. Try it, and there’s no way you will not love it. I also mixed up some thyme into the crust to punch up the deliciousness.
I am getting awfully hungry now so I’ll leave you with the recipe while I go attack the leftover quiche. Pity you aren’t here.
Sundried Tomato Quiche
- For the quiche crust:
- 2 medium potatoes, put through a ricer if needed, boiled, peeled and mashed to a smooth consistency
- 1 cup whole wheat flour
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 2 sprigs of thyme, hard stems removed, chopped
- 2 tbsp extra virgin olive oil
- For the filling:
- 1 14- oz pack of extra-firm tofu, drained
- 1 cup nondairy milk like soy or almond milk
- 12 sundried tomatoes, chopped
- 6 sprigs of thyme
- Juice of 1/2 lemon
- 2 tsp Sriracha sauce, optional. You already have some gentle heat from the ground black pepper in the recipe
- 1 medium onion, sliced
- 4 cloves of garlic, sliced
- 1 tsp sugar
- 1/2 tsp black pepper
- Salt to taste
- 1 tsp extra virgin olive oil
- Make the quiche crust:
- In a bowl, mix together the potato, flour, salt, pepper and thyme. Add the oil and mix with your fingers until the dough looks slightly crumbly.
- Drizzle in cold water while mixing with a fork, until the dough just comes together. You can also do this in a food processor, but be careful not to over-process.
- Turn out the dough on plastic wrap and tightly wrap it, shaping it into a disc as you wrap.
- Place in the refrigerator for at least half an hour.
- Make the filling:
- Heat the oil, add the onions and garlic with a generous pinch each of salt and black pepper, and sugar.
- Saute, stirring frequently, until the onions caramelize and turn golden brown. Set aside to cool.
- In a food processor, place the tofu and nondairy milk and process until very smooth.
- Add the Sriracha, 8 sundried tomatoes, and lemon juice. Add the cooled onions and garlic. Process until the ingredients break down into small pieces but are still discernible. This will give your filling a great texture and flavor. Add salt to taste.
- Assemble the quiche:
- Preheat the oven to 350 degrees Fahrenheit.
- Flour a flat surface and roll out the quiche crust into a diameter a couple of inches larger than a 9-inch tart pan.
- Fold the dough in half and then half again and transfer to the tart pan. Open the dough, push it with your fingers into the sides of the tart pan so it fits snugly, then remove any overhanging dough by rolling over the edges with your rolling pin and pulling out the excess dough.
- Pour the filling into the quiche crust and smooth the top. Sprinkle on the remaining sundried tomatoes and a few sprigs of thyme for a decorative look
- Bake in the preheated oven for 40 minutes or until the top feels firm.
- Remove to a rack and serve warm or cold or at room temperature. It's delicious every way.
A few other eggless tarts that have featured here at Holy Cow!: