Lorraine’s New Quiche

Posted by: Carol

For Crust:

1 cup all-purpose flour
1/2 teaspoon salt
1/4 cup (1/2 stick) soy margarine
2 tablespoons ice water

For Filling:

2 tablespoons safflower oil
1 cup minced onion
1/2 cup chopped tempeh bacon OR
8 ounces of sliced soy protein sausages
8 ounces of sliced mushrooms (optional)
1 pound extra-firm silken tofu
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/8 teaspoon cayenne
1/2 cup grated soy mozzarella

To make the crust, combine flour and salt in food processor. Cut the margarine into small pieces and add to the flour. Pulse the mixture until crumbly. Add the water slowly, pulsing until the mixture forms a ball. Roll out on a floured board into a circle large enough to line a 9-inch pie pan. Place dough in pan, fitting against sides and bottom and crimp the edge of the dough.

To make the filling, preheat the oven to 350 degrees. Heat oil in a large skillet over medium heat. Add the onion, cover, and cook for 5 minutes or until the onion softens. Add the tempeh bacon (or soy protein sausage) and mushrooms and cook, stirring, until bacon (susage) is browned and mushroom are cooked. Set aside. Place the tofu in a food processor with the salt, nutmeg and cayenne and blend until smooth and creamy. Combine the tofu mixture with the onion mixture and fold in the soy cheese. Pour into the pie crust and bake for 40 minutes or until crust is browned and the filling is firm. Cool for several minutes before slicing. Makes six slices.

When I make this I only use the mushrooms when I’m using the soy sausages. It’s a matter of what you like.
The recipe really only called for the bacon. The sausages and mushrooms were my idea. I hope you enjoy it! 🙂

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