Vegan Dinners
Basic Vegan Quiche

For a great brunch or something to take for a sick friend, this quiche looks like and tastes like the "real" egg and cheese version. Tofu, mushrooms and vegan parmesan cheese make this sooooo goood!

Ingredients
Pie Crust
1 frozen vegan pie crust or try making the Basic Vegan Pie Crust

Filling
2 boxes Mori-Nu Silken Tofu, organic
3/4 cup Plain Silk Creamer
1/3 cup organic whole wheat pastry flour
8 ounces Soyco Vegan Mozzarella Cheese, grated
1 tablespoon Soyco Vegan Parmesan Cheese
1 teaspoon sea salt
1/8 teaspoon turmeric
1/2 teaspoon ground black or white pepper
2 tablespoons extra virgin olive oil
1 yellow onion, finely chopped
6 cups fresh mushrooms, crimini or button, finely sliced

Tools
cutting board
grater
knives
2 heavy bottomed skillets
2 medium sized French tart pans, bottoms removable
1 large bowl
Cuisinart Food Processor fitted with knife blade
measuring cups
measuring spoons
garlic press

Preparation
Pie Crust
Defrost the frozen store bought vegan pie crust dough or make The Basic Vegan Pie Crust Recipe.

Onions
In a heavy bottomed skillet, add 1 tablespoon olive oil and onions.
Saute over medium heat until the onions are caramelized brown... not burnt!

Take your time... medium heat stirring occasionally.
Remove from heat and set aside.

Mushrooms
In another heavy bottomed skillet, add 1 tablespoon olive olive and the sliced mushrooms.

Saute over medium heat until the mushrooms are caramelized brown and no liquid is left.

Remove from heat and set aside.

Filling Base
Fill the large beaker for the Bamix with the tofu, creamer, flour, turmeric, salt and pepper and blend with the chopping blade... you can also use the Cuisinart Food Processor fitted with the knife blade.

Blend till the mixture is totally smooth.

Assemble Quiche
Using the sauteed onion pan, stir in the filling base puree and sauteed mushrooms until all the ingredients are coated with the creamy filling base.

Pour into the prepared pie crust and bake on the center rack of your oven for 50 minutes or until the top is golden brown and puffed.

Cool for 15 to 20 minutes before serving.

Presentation
If you have used a french tart pan, pop the quiche out of the frame and set on a beautiful pedestal for presentation.

Cut the quiche into 4 wedges for a dinner portion and serve a wonderful lettuce salad on the side with a tart vinaigrette salad dressing.

For an afternoon tea or as an appetizer, cut the quiche into 8 slices and scatter some fresh chopped Italian parsley over the serving plate before placing the single appetizer serving.

Variations
artichoke hearts instead of mushrooms