Author Notes
Curry spices, and fresh mustard greens give this vegan quiche a delicious twist. —Two Vegan Boys
Ingredients
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1
1 package silken tofu (the vacuum packed kind)
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1
clove of garlic, minced
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1
small onion, chopped
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1
head mustard greens, leaves only, stems removed
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2t
or more olive oil for sauteing
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1
tin chickpeas, drained & rinsed, or 1 1/2c cooked chickpeas
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1 tablespoon
curry powder
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1 teaspoon
salt
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1 teaspoon
garam masala
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1 teaspoon
red pepper flakes
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1/4 cup
plain soy milk or other non-dairy milk
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1
vegan pie crust, or vegan & gluten free pie crust
Directions
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Preheat your oven to 350F.
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In a skillet, heat oil and sauté onion and garlic until tender.
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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).
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Pour into pie crust, smoothing over the top.
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Bake for 45-55 minutes at 350 F, until top is firm and crust is golden.
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Serve with a side of roasted sweet potatoes.
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