What my husband doesn’t know won’t kill him.
In this case, what my husband doesn’t know is that instead of using cream in a recent quiche recipe, I used soft tofu. All to a brilliant ending of “Wow, this is tasty, honey.”
I love quiche. Not only is it a simple, very versatile recipe, but it’s also a fabulous way to use up leftover vegetables.
Here’s the finished product. I forgot to charge my camera battery, so I don’t have a step-by-step tutorial. Sorry folks.
Print this recipe: Spinach and Eggplant Quiche (with tofu!)
In any case, the basics of a quiche are the following:
- 1 pie crust. Use store bought for a faster prep time. Use a store bought one that’s already in a tin for the epitome of convenience.
- 2 cups of cheese. I like Gruyere cheese because it has a rich, nutty flavor. Regular Swiss cheese is fine too.
- 2 eggs to help bind everything together. 3 would be fine too if you like your quiche with more egg flavor.
- Other flavorings. Obviously salt and pepper, but herbs and other spices work well too. I used dried marjoram (one of my favorites) and 1 seeded and diced canned chipotle pepper with an extra teaspoon of its smoky adobo sauce. De-seeding it is optional; it decreases the spiciness.
- Heavy cream or tofu. 1 cup of cream if that’s your route. I wanted to go lower fat so I used half a package of soft tofu which melted as soon as my mixing spoon touched it.
- 1diced onion, sauteed with vegetables to start the cooking process
- Vegetables. Also sauteed with the onions. Open your produce drawers and play connect the dots. This is truly a recipe for making-over any leftover vegetables into a knockout. I used about 2 cups of fresh eggplant and 1 10-ounce package of frozen chopped spinach.
Ready set, 3 steps. That’s all.
1. Mix cheese, eggs, tofu, and extra flavorings in a large bowl.
2. Saute the diced onion and vegetables in olive oil for 5-7 minutes until they are cooked. The onions will be translucent. I used eggplant and their color went from pale white to buttery yellow. Generally the vegetables need to cook a little beforehand to ensure that they are fully done and melt-in-your-mouth-soft when you serve the quiche.
3. Mix everything together to make the filling. Empty it into your pie shall. Bake at 350 for 40 minutes, plus or minus. Insert a toothpick or butter knife in the center and make sure it comes out clean.