CLICK HERE FOR BLOGGER TEMPLATES AND MYSPACE LAYOUTS »

Tuesday, April 3, 2007

Tofu and Kale Quiche

Source: CalciYum by David & Rachelle Bronfman

This is my favourite quiche recipe right now. The texture and taste are close to the real thing as my taste buds remember!

Preheat over to 350 F (180 C). Serves 4 to 6.

INGREDIENTS:
  • 1/2 tsp canola oil
  • 1/2 cup chopped green onions
  • 8 oz each firm tofu and soft tofu crumbled
  • 1 cup packed finely chopped kale or turnip greens
  • 1 cup grated soy cheese (I also used soy feta with good results)
  • 1/2 cup chopped red bell peppers
  • 1/2 tsp salt
  • 1/2 tsp tumeric
  • 9 inch pastry pie shell*
  1. In a small nonstick skillet, heat oil over medium heat. Add green onions and saute for 3 minutes. Add remaining ingredients to skillet and mix together until cheese begins to soften and kale wilts slightly.
  2. Transfer mixture to prepared pie shell. Bake quiche in preheated over for 40 minutes.
* A no-fail pastry recipe: 1 1/4 cups flour, 1/4 tsp salt, 1/2 cup vegetable shortening or margarine, 3 tbsp cold water. In large bowl, stir together the flour and salt. Cut the shortening or margarine into the flour mixture and when well mixed add the water. Mix together until a ball of dough forms. Knead for a minute or two. Wrap dough in wax paper and chill for 30 minutes. Roll out into a pie crust. Makes one crust. When in a hurry, I have skipped the chilling and rolled the pastry, but you must use a very LIGHT hand when rolling the unchilled pastry. Remember the old phrase from Home Ec classes "don't work the pastry to much"? Rolling with a heavy hand might be quick and produce a pie crust that covers the entire counter, but the end result will be a heavy, don't eat the crust pastry. So far with this recipe, my crusts have turned out light and flaky.
PS>I prefer margarine rather than shortening, which might make a difference.

Print this post

1 comments:

Shelley Ann said...

Hi. I made this on Sunday only we didn't have kale so i used spinach. Even my brother liked it. Thanks.