A Southwestern take on a very French dish

4 Mar

The French may balk at my attempts (and my successes) at veganising their cuisine – the crepes, the quiches, but those of you who may cry out in despair at the mere thought of never again tasting a quiche or indulging in crepes for breakfast (or dinner) fear not, for you have a friend in me! Today I wish to present you with an amazingly tasty twist on the quiche. I had fully intended to make this quiche spinach and mushroom, or bell pepper and mushroom or asparagus, as is traditional in vegetarian quiches, but upon opening my refrigerator discovered that I had neither mushrooms or asparagus at my disposal. Instead, I decided to use what was available to me, which was the remnants of a roll of soy chorizo, a bunch of scallions, a red bell pepper and a bag of frozen corn. Behold the Quiche “Arizona”! And for those of you who are gluten-free (or watching their waist-lines?) this quiche is crust-less.

Quiche “Arizona”

Quiche Base

1 container firm tofu (the kind packaged in water) drained and crumbled

1/4 C unsweetened soy milk

1/2 C nutritional yeast

2 Tbs tahini

1 tsp apple cider vinegar

1-1/2 tsp corn starch

1 tsp chili powder

1 tsp turmeric

1 tsp garlic powder

1 tsp salt

1/2 tsp pepper


1 red bell pepper, diced

1/2 bunch scallions, diced

1/6 container soy chorizo (about 2″ of tube)

1C frozen corn

1 Tbs oil

2 tsp cumin

1 tsp garlic powder

1 tsp chili powder

1 tsp oregano

1 tsp salt

1/2 tsp pepper


Preheat oven to 350F. Heat oil in large skillet and saute bell pepper, scallions, soy chorizo and corn. Season and cook until bell pepper is soft. Set aside.

Blend all quiche base ingredients in blender or food processor until smooth. Pour into large bowl and combine evenly with sauted vegetables.

Coat pie tin with non-stick spray or wipe with oil and pour in quiche batter spreading evenly into pan.

Place in oven and bake for 45 to an hour until edges and top are nicely golden brown and a bamboo skewer inserted into the middle comes out clean.

Let sit for 10 minutes before serving.


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