Sundried Tomato Quiche
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.
Servings: 8 slices
For the quiche crust
- 2 medium potatoes (boil, then mash into a smooth consistency. Put through a ricer if necessary)
- 1 cup whole wheat flour
- ½ tsp salt
- ¼ tsp ground black pepper
- 2 sprigs thyme (hard stems removed, chopped)
- 2 tbsp extra virgin olive oil
For the filling
- 14 oz extra-firm tofu, (drained)
- 1 cup nondairy milk
- 12 sundried tomatoes (chopped)
- 6 sprigs thyme
- Juice of ½ lemon
- 2 tsp Sriracha sauce (optional as you already have some heat from black pepper)
- 1 medium onion (sliced)
- 4 cloves garlic (sliced)
- 1 tsp sugar
- ½ tsp black pepper (use less or more based on your preference for heat)
- 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.
Calories: 187kcal | Carbohydrates: 26g | Protein: 8g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Potassium: 536mg | Fiber: 4g | Sugar: 4g | Vitamin A: 195IU | Vitamin C: 18mg | Calcium: 82mg | Iron: 2mg