last night, i came home from the csa with a slew of gorgeous tomatoes. so, obviously i wanted to include them in our dinner. i decided to try making a tofu and egg crustless quiche, despite never having made one before. luckily, it turned out well (hence why i'm sharing it with you all :-) it was hearty, yet fluffy and had great flavor -- a winner all around!
here's what you'll need...
1/2 block firm tofu
1/2 medium onion
1 large heirloom tomato, sliced
1/4 cup fresh herbs (i used basil and parsley)
3-4 garlic cloves
1/3-1/2 cup cheese (i used bleu and mozzarella)
salt & pepper
preheat oven to 400 degrees.
1. chop onions and shallots and saute in a bit of olive oil until translucent and lightely caramelized. season with salt and pepper.
2. while the veggies saute, put the tofu, eggs, herbs and garlic in a blender. blend until a smooth liquid is formed. season with salt and pepper and pulse once more.
3. oil your pie plate well with olive oil and then pour in egg/tofu mixture. top with onions and shallots, tomato slices and sprinkle with cheese.
4. bake for approximately 40 minutes until the quiche puffs up a bit and the edges are lightly brown. check the center with a knife to ensure it's cooked through before removing it from the oven.
|those gigantic green things are slices of (fully-ripe) heirloom tomato|
enjoy with a large side salad and even more delicious, heirloom tomatoes!!! serves 4 for dinner or 6 for brunch.