Cooking Architecture » Sharing food and design through communal meals

Last weekend, we invited friends over for a little housewarming party. On the invitation, I described the get-together as “drinks & snacks,” saving us from having to cook a full dinner for twenty people.  But I really should have known better. Once I get cooking, I just can’t stop.  I only know how to cook for twenty people! Habits are hard to break.

We had a cheese platter, chips and guacamole, layered beets with goat cheese, lots and lots of carnitas, spiced squash and potatoes, lumberjack cake, and this delicious quiche.  Friends brought even more food, adding ceviche, pecan pie, and lemon tarts to the excessive spread. After the initial shock of “snacks” covering the entire dining room table, people grabbed a pumpkin beer and everything was devoured.  As we sipped our new favorite cocktail (bourbon, apple cider, and ginger beer), we shared stories of the things in our home—the antique souvenir plates we received as a wedding gift, the new plumbing pipe shelves we recently constructed, or the note lamp Juan made me.

One of my favorite dishes we made was this quiche from the lovely Sprouted Kitchen cookbook. It’s vegan and gluten free, while still being hearty enough that meat eaters don’t blink twice. Although I usually shy away from recipes with unusual, go-to three-different grocery-stores-to-find ingredients, I went for it this time.  I have been able to use the ingredients to make this quiche twice so take a leap of faith and try something new!

Tofu Quiche in Rosemary Almond Meal Crust

Makes 6-8 servings

*Adapted from the Sprouted Kitchen cookbook

I found the tofu in the refrigerated vegetarian section of the produce in our grocery store. A bag of almond meal at Trader Joe’s is inexpensive and will be enough for two of these quiches! Sara suggests bulk bins for nutritional yeast, but if you don’t want to go hunting, I think it would be fine to just leave it out. But I think it’s worth it!  *Need 10” quiche or tart pan

Preheat the oven to 375°F. Remove the tofu from the package and wrap in layers of paper towel and set on a plate to drain some of the excess moisture.

To make the crust, combine the almond meal, salt, and rosemary in a large bowl and stir to combine.  Add the water and oil and stir until thoroughly combined. The dough should be wet and a bit crumbly. Scrape the dough into your tart dish and use your fingers to gently press the dough evenly against the bottom and sides of the pan.  Bake in the oven for 15 minutes or until the tart looks barely toasted and dry. Remove and let cool on wire racks.

To make the filling, heat 1 tablespoon of the oil in a sauté pan or cast iron skillet over medium heat. Add the mushrooms and a pinch of salt. Continue to cook, stirring, until the mushrooms are browned and cooked through, 6 to 8 minutes. Transfer the mushrooms to a bowl and set aside. Add the remaining ½ tablespoon of oil to the pan and add the onion.  Stirring occasionally, cook unit just caramelized, about 15 minutes.

In a large bowl, combine the drained tofu, nutritional yeast, tahini, herbs, and ¾ teaspoon of salt and whisk until smooth and combined.  Once the onions and mushrooms are slightly cooled, stir them into the tofu mixture with a generous pinch of pepper. Let sit at room temperature to allow the flavors to bend.

Pour the filling into the crust and put it back in the oven and bake until the tops are slightly browned, about 40 minutes. Remove and let cool. Slice and serve directly from the tart dish.

*Sara says you can make the filling one day in advance.  I also made the quiche in the morning, let it cool, covered it in plastic wrap and refrigerated it until the evening. I just warmed it back up in the oven!