Summer quiche with tofu

Guess who came up with this recipe???

My chef of a five year old, that’s who!  Last week we were talking about food and somehow the subject of pies came up.  He told me we should make a pie together soon and I agreed.  And then when I asked him what type he announced BACON before two seconds went by (because of course).  And then he followed it up with the idea that we should also add tomatoes, because Valley’s favorite food is tomatoes and his favorite food is bacon, and that way they would both love it.  Air tight logic if you ask me!!  So I told him I loved his recipe and we would add it to the grocery list for the next week.  He has been asking about it every day since.

Finally we made it.

I came up with the idea to use tofu because I wanted something with some protein and lasting power, but I didn’t want to add cheese (or a million eggs)…hence tofu!

Now I will say something sneaky.  I made one with vegan tempeh bacon.  And one with pork bacon.  And he liked both.  So that tells you something about Lightlife’s bacon!

This recipe yields two pies.  If you’re cooking for 1-2, bake both and then freeze one for a rainy day.  You’ll be so happy about it later.  We ate almost all of both, though, so if you have a family to feed, you will probably want to make both.  And if you have a slice for lunch the next day, then that’s even better!

It’s quick and easy PLUS it’s a good make ahead meal option for busy days.

Summer Tofu Quiches

Ingredients:

• 1 pint tomatoes
• 1 bunch rainbow chard
• 1 package organic extra firm tofu (14 oz)
• 1 package tempeh “bacon”
  • AND/OR
• 8 slices pork bacon
• 4 eggs
• ~2 oz goat feta **optional**
• 2 tbsp olive oil/bacon fat
• salt and pepper
• 2 pie crusts

Directions:

[If using pork bacon] Pre-heat oven to 400. Line strips of bacon out and bake in the oven for ~20 minutes (or until cooked to your preferred doneness).

In a large sauté pan, add the oil (or bacon fat from the cooked bacon), tomatoes, and greens. Cook until the tomatoes start to burst and the greens are wilted.

In a blender, combine tofu and eggs and pulse until mixed.  Then add half the tomato and greens and pulse again.

Dice up whatever kind of bacon you are using, either tempeh or pork, and then get ready to assemble.

Pour half the contents of the blender into each pie crust, then add in the rest of the cooked veggies and bacon pieces.  I made one with goat feta too, but that’s totally optional.

Stir things around so they are uniformly distributed within the pie.

Decrease the oven to 350 degrees F and bake for 50-55 minutes.

And voila!

Greens from the yard!

I truly think Nasoya and Lightlife make the best soy products.  Their quality is consistently excellent and they are organic and easy to find at all major grocers.  The kids aren’t generally fans of faux meat products but they sure liked this tempeh!

Guys, this was really super good.  I can’t wait to try it again with different veggies.

I’m thinking a basil and sun dried tomato combo next since I’m allll into sun dried tomatoes right now.  Or maybe a kale and mushroom mix.  Or a bunch of herbs in honor of Spring.  So many ideas!!

As long as you have the tofu, the rest is really an open ended recipe for whatever produce you have on hand.

This was my first time trying this brand of gluten free crust.  It’s hard to find a dairy free AND gluten free crust, but this fit the bill AND it’s organic.  It’s buttery and rich and for a person (me) who isn’t usually a fan of crusts, I was super in love with it.  Next time I’m at WF I will definitely buy them again because they are stored in the freezer (so that way I always have them on hand).

Give this a try soon, I promise you won’t be disappointed.