brett gallery queer veggies broggle search email more

Spinach Quiche

I've been making various versions of this for years, and I'm finally happy with it. I'm very proud of the idea of adding couscous; it helps to absorb any excess liquid.

Prepare:

1 World's Easiest Pie Crust, unbaked

Heat over medium-high heat:

2 or 3 Tbsp olive oil

Add:

1 tsp whole cumin seeds
1 tsp whole mustard seeds

Wait until they have been popping for 15-20 seconds. (Using a cover is a good idea, unless you want to have seeds all over your kitchen.) Then add:

1 onion
¼ tsp turmeric
¼ tsp nutmeg

and saute for a few minutes. Add:

10 ounces frozen chopped spinach, partially thawed
    OR 1 bunch fresh red chard
2 carrots, grated

Keep cooking and stir until the spinach is thawed or the chard is partially cooked. Add:

1 pkg (16 to 19 oz) medium-firm tofu, blended smooth
2 or 3 Tbsp lemon juice
2 Tbsp soy sauce
3 Tbsp uncooked couscous (the kind that normally cooks in 5 minutes)

Mix everything well. Pour into pie crust. Bake at 350°F for 1 hour or until firm.

Variation: Omit the mustard seeds and cumin seeds. Try adding other ingredients such as raisins or miso.

Curry Quiche

Another Brett original...

Prepare:

1 World's Easiest Pie Crust, unbaked

Saute 2 minutes:

2 Tbsp oil
1 onion
2 cloves garlic
2 Tbsp regular supermarket curry powder
½ tsp whole cumin

Add, cover, and cook on medium heat for 6 minutes:

2 cups diced vegetables (broccoli and carrots are fine)
2 Tbsp water

Add:

1 pkg (19 oz or so) medium-firm tofu, blended smooth
2 tomatoes, diced (weird and optional, but good)
1 Tbsp lemon juice
2 Tbsp soy sauce

Mix everything well. Pour into pie crust. Bake at 350°F for 1 hour or until firm.