by Chef Danya
For the Quiche Base blend Wild Wood Sprouted Firm Tofu, Nutritional Yeast, Lemon, Water, Miso paste, Ume Plum Vinegar, Tahini.
For Quiche Dough Pulse flour, salt and herbs/spices in Robot Coupe. Add butter and pulse until small crumbs appear. Drizzle in water and pulse until just combined.
Lay out a sheet of plastic wrap on the table and drizzle flour to prevent the dough from sticking. Lay out the dough and pat down into a circle. Cover and refrigerate for 30 minutes.
Preheat oven to 350F. Roll out dough on to 8 -inch quiche pan. Poke holes on bottom of pan with fork and bake for 15-20 minutes or until dough is lightly brown and dry.
Pour in quiche batter and bake for 40-45 minutes or until batter is brown and firm to touch.
Very Full Tart: Roasted Sweet Potatoes and Zucchini, Cherry Tomatoes and/or Spinach
Caramelized Onion and Spinach
Apple Sausage with Leeks
Batter makes 4 small quiche pans
7 oz. Wild Wood Sprouted Firm Tofu, drained (1/2 container)
2 T Nutritional Yeast
½ t Lemon
2 T Water
½ t Miso paste
¼ t Ume Plum Vinegar
1 T Tahini
1 c All Purpose Flour *GF Version: 1:1 ratio for flour, ½ t Xantham Gum
1 pinch Salt
½ t dried Basil
½ t dried Oregano
4 oz Butter, cold, cut into chunks
2 T Ice Water