original recipe from Allrecipes.com uses broccoli. Adding nutritional yeast to enhance the "cheese" flavor is my idea.
Tofu Asparagus Quiche
1 9-inch piecrust, prebaked until lightly browned
1/2 to 3/4 lb. asparagus, trimmed and cut into 1-inch segments
1/4 red bell pepper, diced
1 Tablespoon oil
1 chopped onion
4 cloves garlic, minced or pressed
12-ounce package of firm or extra firm vacuum-packed tofu, drained
1/2 cup soymilk
1/4 teaspoon Dijon mustard
3/4 teaspoon salt
1/2 teaspoon ground red or black pepper
1 Tablespoon dried parsley
3 Tablespoons nutritional yeast
Preheat the oven to 400 degrees. While the piecrust cools, saute the chopped onion in the oil until softened, add the garlic and cook some more, and in a separate pot, steam the asparagus well. (Leave it too crisp and it will release water into the quiche.) Drain the asparagus dry and put it in a large bowl with the chopped bell pepper. Dump all other ingredients into a blender and blend until smooth. Pour this mixture over the asparagus and bell pepper and mix well. Turn this mixture into the prepared crust and bake for 35 minutes. Allow the quiche to stand 10 minutes before cutting.
"Piehole" in Midwestern means "mouth," as in "Shut your piehole." Preferably we shut it on some tasty home cooking. We love to grow, market, buy, cook, bake and grill so we can feed our faces, chow down, pig out, scarf & whatnot. I'm a born Midwestern home cook posting foods and recipes that show up in front of me, because like all Midwesterners I eat what's put in front of me. Pull up a chair. What can I get you?