Article: 22745 of rec.food.veg Newsgroups: rec.food.veg Path: bloom-picayune.mit.edu!snorkelwacker.mit.edu!stanford.edu!agate!usenet.ins.cwru.edu!magnus.acs.ohio-state.edu!zaphod.mps.ohio-state.edu!cs.utexas.edu!wupost!decwrl!decwrl!netcomsv!netcom.com!artemis From: artemis@netcom.com (Michelle Dick) Subject: Re: Vegan quiche recipes? Message-ID: <1992Nov6.044907.18606@netcom.com> Organization: Netcom - Online Communication Services (408 241-9760 guest) References: Date: Fri, 6 Nov 1992 04:49:07 GMT Lines: 33 In article dlc659@huxley.anu.edu.au (Drew L Corrigan) writes: > >So anyone got a vegan (and therefore egg-less) quiche recipe? Blended and baked tofu is somewhat quiche-like. Here's a recipe for Tofu-Pesto Quiche from Gary Null's _Vegetarian Cooking for Good Health_. Ingredients: 1/4 cup chopped fresh parsley 1/4 cup chopped fresh basil 1/4 cup extra virgin olive oil 1/4 cup pine nuts 1/4 tsp salt 1/4 tsp black pepper 1 clove garlic 1/2 package of 16 oz soft tofu 1 cup sliced mushrooms 1/4 cup chopped tomatoes 1 pre-baked 9-inch pie crust 1. preheat oven to 375 deg 2. blend first seven ingredients in a blender (or food processor) 3. add in tofu and blend until smooth 4. spread mushrooms and tomatoes on bottom of pie crust 5. pour tofu-pesto mixture into crust 6. bake for 35-40 minutes -- Michelle Dick artemis@netcom.com