Curried Quiche with Greens

By • January 28, 2014 • 0 Comments

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Author Notes: Curry spices, and fresh mustard greens give this vegan quiche a delicious twist. Two Vegan Boys

Serves 6-8

  • 1 1 package silken tofu (the vacuum packed kind)
  • 1 clove of garlic, minced
  • 1 small onion, chopped
  • 1 head mustard greens, leaves only, stems removed
  • 2T or more olive oil for sauteing
  • 1 tin chickpeas, drained & rinsed, or 1 1/2c cooked chickpeas
  • 1 tablespoon curry powder
  • 1 teaspoon salt
  • 1 teaspoon garam masala
  • 1 teaspoon red pepper flakes
  • 1/4 cup plain soy milk or other non-dairy milk
  • 1 vegan pie crust, or vegan & gluten free pie crust
  1. Preheat your oven to 350F.
  2. In a skillet, heat oil and sauté onion and garlic until tender.
  3. Transfer to a food processor with all other ingredients except the pie crust; purée in food processor until relatively smooth (you can leave a few chunks).
  4. Pour into pie crust, smoothing over the top.
  5. Bake for 45-55 minutes at 350 F, until top is firm and crust is golden.
  6. Serve with a side of roasted sweet potatoes.
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