Kale Quiche

This recipe is tried and true. It is also helpful if you already have the cheeses made. I generally make my own cheese, but I could not release this recipe until I tried it with only store-bought cheeses. It’s not bad with the grocery store plant-based cheeses, but I think my homemade cheese makes it taste better.

The eggy base for this quiche is tofu, but you can use the egg substitute of your choice as it fits the recipe. I’m sure pumpkin seed eggs will work or even the split mung bean dal eggs (though I have not tried these). My brain tells me that these should work. I have never tried egg replacer in this recipe or even the chickpea eggs, but all these may work. Use your imagination! Don’t hinder yourself if you don’t have the exact thing I’m using. Experiment and make recipes your own.

You know, if I should ever teach a class on cooking, it will have that principle at the forefront: Use what you have and make that work! Though I would NEVER advocate that anyone skins a cat, I know there is more than one way to do it because that’s an old adage, which means that there are lots of ways to do one thing. Don’t let minor obstacles hinder your success in plant-based eating! Find other ways. If you can’t afford tofu, find another route. Don’t have arrowroot powder, use organic cornstarch. Don’t have turmeric, leave it out. However, you must have a mustard substitute and the black salt (Kala namak) or this will not give the taste it should. Okay, I’ll say this: You must know WHEN you can substitute an ingredient and when you can’t! TRUTH!!!

This recipe is called “Kale Quiche,” but you can sub spinach for the kale. Callaloo may also work. I’m not sure, I’ve never had any, but one of my Jamaican friends said it was similar.

Kale Quiche

Eggy Mixture Ingredients:

• 1 c. plain milk
• 2 Tbs. arrowroot powder or organic cornstarch
• ½ block firm or extra-firm tofu
• 2 c. of plant-based shredded cheddar cheese, divided
• 1 Tbs. unrefined organic sesame oil (or oil of choice), opt.
• Quarter-size pinch dried mustard green sprouts
• 1 tsp onion powder
• ½ tsp black salt (fine)
• 1/8 tsp turmeric
• Tiny pinch nutmeg or nutmeg substitute (for taste), opt.
• ½ tsp Monk’s pepper (or another black pepper substitute)

Veggie Sauté Ingredients:

• 1 Tbs. olive oil
• 1 Tbs. plant-based butter
• 1 small onion
• 1 large carton of baby bella mushrooms or Portobello mushrooms
• Lightly salt to taste (optional)
• 1 tsp. liquid aminos (optional)
• Package fresh baby kale or spinach (washed … You may also use frozen, but thaw and drain off liquid)

1 9-inch pie crust, optional

Instructions:

Preheat oven to 400 degrees F.

Begin preparing the eggy mixture. 

1. Place plant-based milk into a high-speed blender and then crumble tofu on top. Add 1 cup of plant-based cheese with all of the rest of the eggy mixture ingredients to the blender and blend for about 30 seconds or until creamy.
2. Pour mixture into small saucepan and stir until mixture thickens to the consistency of regular yogurt, bubbling for about 20 seconds.  Cheese does not have to be melted. Set aside.

Next begin veggie sauté. 

1. In a larger saucepan, heat up olive oil over medium heat and add plant-based butter until light sizzling is heard.
2. Add onions and garlic for two minutes. 
3. Add diced mushrooms and sauté for five additional minutes, or until water evaporates.  Lightly salt. 
4. You may add a touch of liquid aminos here and sauté until liquid is evaporated into the mushrooms.
5. Add baby kale until they begin to wilt.  This will happen almost immediately while stirring.
6. Stir eggy mixture and veggie mixture together.

To complete quiche…

1. If you’re using a pie crust, pour the eggy-veggie mixture into the crust and then top with the last cup of cheese or a mixture of cheese of choice.
2. Place in the oven at 400 degrees for 30 minutes, or until the top is brown and bubbling.  Let sit for about an hour to stiffen up.  Serve once the filling has set up.