Felix is 11, He loves lego and drawing. He doesn’t cook as much as the girls but when he does he is very serious about it.
“Felix what will you make for spring challenge this year?
“Mama can we make a quiche?”
“Sure but the special ingredients are root vegetable”
Felix’s Root Vegetable Tofu Quiche
1-unbaked 12 inch pie crust
4 Cups diced carrots and rutabaga
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. Add a big splash of mirin and let simmer for another 5 minutes.
In a small pot, cover the carrots and rutabaga with water and bring to a boil. Simmer until vegetable are soft. Drain and set aside.
In a blender combine tofu, soy milk, mustard, salt, nutmeg, miso,parsley and cooked vegetables ; blend until smooth. In a large bowl combine tofu mixture with onion 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.
– I added cumin seed and thyme to the crust for added awesomeness!