Felix-”What are we having for supper”?
Me- “I was thinking of making a tofu quiche”
Felix – “Awww why? That doesn’t sound good”
Me- “I’ll tell you what, why don’t you go to the fridge and choose what will go in it”?
Felix- “Yah o.k”
He comes back with a Fennel bulb.
Fennel Tofu Quiche
1-unbaked 9 inch pie crust
4 Cups diced fennel
1-Tablespoon olive oil
1- Onion, finely diced
2-Cloves garlic, minced
1-Pound firm tofu, drained
-1/2 Cup soy milk or rice milk
-1/4 Teaspoon Dijon mustard
-3/4 Teaspoon salt
-1/4 Teaspoon ground nutmeg
-1 Tablespoon dried parsley
-2 Teaspoons of white miso
-Splash of mirin
Preheat oven to 400 degrees . Bake pie crust in preheated oven for 10 to 12 minutes.
Heat oil in a large pan over medium-high heat. Saute onion and garlic until golden. Stir in the fennel. Saute for 5 minutes. Add a big splash of mirin and let simmer for another 5 minutes.
In a blender combine tofu, soy milk, mustard, salt, nutmeg, miso and parsley ; blend until smooth. In a large bowl combine tofu mixture with fennel mixture. Pour into pie crust.
Bake in preheated oven for 40-45 minutes, or until quiche is set. Allow to stand for 5 minutes before cutting.
Me-”So Felix what do you think of the quiche”?