Pie-eyed

My sister makes the best quiches. I've been craving her delicious creations and so went on a hunt for a good quiche recipe in one of my cookbooks. Found none. SO! I tried to create something on my own. I thought it was a decent replacement.

I had two pie shells and had seen a recipe for a Chocolate Ganache pie in my The 30 Minute Vegan cookbook, so I decided to try that as well.

Quiche

Spinach Filling:

2 tbsp canola oil

1 small white onion diced

1 red pepper diced

1 – 312g package of PC organic baby spinach

Sauté the onion and red pepper till just tender. Throw in the spinach with a bit of water, about one tablespoon. Put a lid on and steam the spinach with the onion and pepper.

Egg mixture:

This was actually a recipe for omelettes out of Quick and Easy Vegan Comfort Food:

12.3 Ounces extra-firm silken tofu (about 400g – doesn’t have to be perfect)

1 tbsp tahini

¼ tsp onion powder

¼ tsp garlic powder

¼ tsp turmeric

1/8 tsp curry powder

1 tsp sea salt

2 tbsp potato starch (I didn’t have any so I replaced with instant mash potato mix. ??? Seemed ok – no idea what potato starch is or does)

1 ½ tbsp nutritional yeast

2 tbsp soy milk or rice milk

In a blender combine all the ingredients and blend till smooth.

To make the quiche:

Pre-bake your pie shell.

Mix the spinach filling with the egg mixture. I also added chopped ‘bacon’ and shredded ‘cheddar cheese’ .  Place mixture into the pie crust, top with some more cheese and bake at 350 for 30-45 minutes.

Chocolate Ganache Pie

1 Pre-baked pie shell

1 ½ c vegan dark chocolate chips

½ c pure maple syrup

12.3 oz package of firm silken tofu

1 tbsp vanilla extract

1/8 tsp salt

To Make:

Melt the chocolate chips by heating them in a double boiler over medium heat until the consistency is smooth, lump-free, and creamy, stirring only once or twice.  Should take about 20 min. (I didn’t have a double boiler so I heated it on low stirring occasionally)

Meanwhile puree the tofu, maple syrup, vanilla, and sea salt in a food processor until smooth. When the chocolate is thoroughly melted, add it to the food processor and blend well.

Pour mixture into the pie crust and chill in the fridge for an hour.

My changes to the recipe:

I didn’t have any maple syrup on hand so I used organic brown rice syrup. I definitely would stick to the maple if I had it though. Did you know that maple syrup is actually very healthy for you? Check out the link: http://www.puremapleproducts.com/health_benefits_maple_syrup.html

Also I like using carob chips – they aren’t as bitter as dark chocolate and are better for you too: http://www.natural-health-restored.com/carob-vs-chocolate.html

NOM NOM NOM

Mmmmm blended tofu. Haha, sounds disgusting, but actually...