Animal Sanctuary Potluck + Quiche recipe

25 Aug

Tomorrow we head to a local animal sanctuary where we volunteer.The setting is a picturesque 15 acre farm in central Massachusetts with crickets chirping, chickens cock-a-doodle-dooing, and other lulling sounds of a happy no-kill farm life. We’ll spend our day picking up poop, building barns, and doing general maintenance- it’s great. Hanging out with “farm” animals that aren’t being bred and won’t be eaten is really something everybody should experience.


After a long day of labor we have a vegan potluck where JJ and I gorge ourselves until we can barely move. At the last one I made an epic failure of scarlet barley- from Appetite for Reduction. This time I will redeem myself by making 2 of these bad boys. It’s quiche and it is super amazing and very very easy. It also holds well and tastes even better the next day.
Pre-heat your oven to 425
1.5 c flour
1/2 tsp salt
1/2 c oil (I use canola)
2 tbsp soy or nut milk (I use almond or coconut)
Mix your dry ingredients
Add the wet and mix (with your hand-not a mixer!)
Pat dough into 9 inch pie pan and bake for 3-5 minutes to solidify the dough a bit.
If you’re using this recipe for a fully pre-baked crust recipe then bake for 11 minutes.
**I recommend using a glass pan
1 onion diced
1 pepper diced
1 cup of very finely chopped broccoli
1 cup or more mushroom diced
1 tbsp olive oil
Saute the veggies in oil until the onion is transparent or until very slightly seared
Remove from heat
1 block of tofu- any unflavored variety will do (press excess water out)
1 tsp black salt (or regular salt)
dash of pepper
dash of nutmeg
1/2 tsp turmeric
1 tbsp nutritional yeast
1 tbsp dried basil
1/2 c soy or nut milk
1/2 bag daiya mozzarella cheese
Process tofu, spices and soy/nut milk in a food processor. If you don’t have one just mix until smooth.
Pour tofu mixture into a large bowl and add the Daiya cheese.
Add the sauteed vegetables. and combine well.
Add half the mixture to the pie pan and freeze the other half for a quick and delicious quiche later!
Bake at 425 for about 30 minutes
Sometimes I add sliced tomatos to the top of the quiche. It looks beautiful and gives it a little extra zing.

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