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BRYANNA'S VEGETARIAN QUICHE LORRAINE




Source of Recipe


"Soyfoods Cooking for a Positive Menopause"


Recipe Introduction


Makes 1 9" quiche or 4 individual ones
>From my book "Soyfoods Cooking for a Positive Menopause". This is really delicious, as smooth and rich-tasting as the real thing!


List of Ingredients




9" pie shell (or divide pastry into 4 individual foil tins)
4 slices vegetarian "ham" or "Canadian or back bacon"
1/4 c. Soymage 100 percent dairy-free Parmesan substitute
1 and 3/4 c. soymilk
1/2 c. medium-firm regular tofu
1 "chicken-style" vegetarian bouillon cube (or enough for 1 c.
liquid), crumbled
1 and 1/2 T. cornstarch plus a pinch of Spanish saffron
1/2 tsp. agar powder (or 1 T. flakes)
1/2 tsp. salt
a pinch of pepper and nutmeg

Recipe



Preheat oven to 425 degrees F (or 400 degrees F for individual quiches).

Prebake the crust (prick all over with a fork) for 5 minutes. Remove from oven.

Brown the "ham" in a nonstick pan . Slice it thinly and scatter over bottom of pastry.

Blend the remaining ingredients well in the blender and pour over veggie "ham" in the crust. Bake 10 minutes, then cover edges of pastry with strips of foil and bake 20 minutes more (or bake individual quiches at 400 degrees F for 25 minutes).

The quiche needs to be cooled at least to room temperature to be firm, and keep well, refrigerated, for a few days. You could also make mini-quiche-tarts with this mixture.

VARIATIONS: With or without the veggie "ham" or "bacon", add lightly-steamed vegetables, well-drained, such as asparagus, broccoli, etc..
Chopped fresh herbs can also be added. See some of the variations in the next recipe.