Monday, May 14, 2007

Vegetable Medley Quiche

Vegetable Medley Quiche

Pie crust of choice*

Vegetables of choice for filling: broccoli, mushrooms, onions, garlic, red and green peppers. Saute' in olive oil until tender.

Tofu Filling:

2 cups tofu, soft
1 Tbsp. lemon juice
1 Tbsp. olive oil
1 Tbsp. liquid sweetener of choice (stevia)
2 tsp. garlic powder or granules
1 tsp. dried basil
1/4 tsp. salt
2 - 4 Tbsp. soy milk

Combine tofu filling ingredients in blender. Whiz until smooth. Add more soy milk for pourable consistency.

Combine cooked vegetables and tofu mixture and gently combine. Pour into
pie shell. Bake at 375 degrees F. for 30 - 35 minutes, or until knife inserted comes out clean and filling is light brown.

Serve warm. Garnish as desired.

*Gluten free crust contains: sorghum flour, tapioca flour, sweet rice flour, brown rice flour, organic sugar, chicory root, white rice flour, millet flour, molasses and honey, rice bran, sea salt, xanthan gum, non-hydrogenated vegetable spread, olive oil, and ice water.


  1. Did you use a pre-packaged gluten free crust, or a recipe? Crusts are something I'm still struggling with, because as you know, I don't want them to be all starch or all fat.

  2. Looks wonderful, this is something that I would love to make for my mother!


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