MAKES 6–8 SERVINGS
AGELESS ANTIOXIDANTS
LONGEVITY LOVER
PROTEIN DREAM
VISION MISSION
This cholesterol-free quiche is simply scrumptious—it’s perfectly textured, well seasoned, and loaded with fresh green vegetables. Enjoy it for any meal of the day—lunch, dinner, breakfast, or brunch. Or bring it to your next potluck. It makes a pretty dish for any occasion.
1 (9-inch) whole-grain pie crust
1 block firm tofu, drained and pressed (see directions)
3 tablespoons nutritional yeast
2 teaspoons oregano
½ teaspoon sea salt
2 tablespoons extra-virgin olive oil
2 small leeks or 1 large leek, thinly sliced, white part only (about 1 cup)
3 garlic cloves, finely chopped
4 medium zucchinis or 2 large zucchinis, thinly sliced, about ⅛ inch thick
1 teaspoon sea salt
Cayenne pepper, to taste
Freshly ground black pepper, to taste
2 cups baby spinach
½ cup basil leaves, loosely packed
CRUST Preheat oven to 375°F.
Thaw pie crust for 10 minutes. Place the crust in the oven for 10 minutes and then set aside.
FILLING Squeeze the excess water out of the tofu by pressing it in a towel. Place the tofu, nutritional yeast, oregano, and salt in a food processor and process until smooth.
VEGETABLES In a large skillet, heat the oil over medium heat. Stir in the leeks and garlic, and sauté until the leeks are translucent, 3 to 5 minutes, stirring often. Add zucchini, salt, cayenne, and pepper, stirring often until the zucchini is tender, about 5 minutes, then remove from heat. Place zucchini mixture in a large bowl and stir in the spinach, basil, and tofu mixture. Taste and adjust seasoning, as desired. Spoon the filling into the pie crust; smooth out with the back of a spoon. Bake until firm, about 35 minutes, then let sit for at least 10 minutes before slicing. Serve warm or at room temperature.