GREENS "QUICHE"

Greens

This vegan take on quiche is from the chef Lindsay S. Nixon's cookbook "Everyday Happy Herbivore: Over 175 Quick-and-Easy Fat-Free and Low-Fat Vegan Recipes." Ms. Nixon said, "I developed this recipe to save a bunch of greens that were languishing in my fridge. It'll work with any leafy greens you have on hand, particularly sturdy greens like kale, chard and collards, and although it's crustless, it firms up nicely so you can cut perfect pieces. Who knew wilty leftovers could taste so good?"

Provided by Tara Parker-Pope

Time 1h15m

Yield 6 servings

Number Of Ingredients 11

Ingredients

1 pound extra-firm tofu
1/4 cup nutritional yeast
1/4 cup cornstarch
1 1/2 tablespoons Dijon mustard
1 tablespoon lemon juice
1 teaspoon onion powder (granulated)
1 teaspoon garlic powder (granulated)
1/2 teaspoon turmeric
1/2 teaspoon salt
1/4 teaspoon red pepper flakes
4 cups chopped greens

Steps:

Preheat oven to 350 degrees.
Grease a shallow 9-inch pie dish and set aside.
Combine all ingredients, except greens, in a food processor or blender and whiz until smooth and creamy, stopping to break up chunks and scrape the sides as necessary.
Mix in greens, and transfer batter to a pie dish.
Using a spatula, spread the mixture around so it's even and tight.
Bake for 30 to 40 minutes, or until golden and the center is firm (not mushy).
Allow to cool for at least 10 minutes before slicing (serving at room temperature is best).

Nutrition Facts : @context http, Calories 110, UnsaturatedFat 2 grams, Carbohydrate 11 grams, Fat 4 grams, Fiber 4 grams, Protein 12 grams, SaturatedFat 1 gram, Sodium 230 milligrams, Sugar 1 gram, TransFat 0 grams