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Savory Vegetable-Arame Quiche

Serves 6
Time 1 hr 40 min
This quiche is even better after having been refrigerated overnight and reheated because the flavors are able to meld. Arame, used in this dish, is a mild-flavored sea vegetable that comes in thin, black shreds.
Ingredients
  • 1 pound extra-firm silken tofu
  • 1/2 cup finely chopped yellow onion
  • 1 1/2 tablespoon sweet white miso
  • 3 teaspoons umeboshi vinegar
  • 1 tablespoon chopped fresh flat-leaf parsley
  • Ground black pepper to taste
  • 1 (9-inch) dairy-free whole wheat pie shell
  • 1 teaspoon toasted sesame oil
  • 1/2 cup sliced yellow onion
  • 1 leek finely chopped
  • 1/4 teaspoon fine sea salt
  • 1/2 cup julienned carrot steamed until just tender
  • 1/2 cup chopped kale leaves steamed until just tender
  • 1/4 cup chopped celery
  • 2 tablespoons dried arame soaked for 10 minutes in warm water, drained, and chopped
  • 2 tablespoons finely chopped fresh sage
Method

Put tofu, chopped onions, miso, vinegar, parsley, and pepper into a food processor and purée until completely blended. Set tofu cream aside.

Preheat the oven to 350°F. Poke bottom of crust all over with a fork and bake until crust is a light golden color, about 10 minutes. Set aside. 

Meanwhile, heat oil in a large skillet over medium heat. Add sliced onions, leeks, and salt and cook until onions are just caramelized, about 10 minutes. Turn off heat. Add carrots, kale, celery, arame, and sage and stir gently to combine. Mix in reserved tofu cream and pour entire contents of skillet into already baked pie crust. Return to oven and bake for 1 hour, or until quiche is set. Set aside for 10 minutes, then slice and serve.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 1 pound extra-firm silken tofu
  • 1/2 cup finely chopped yellow onion
  • 1 1/2 tablespoon sweet white miso
  • 3 teaspoons umeboshi vinegar
  • 1 tablespoon chopped fresh flat-leaf parsley
  • Ground black pepper to taste
  • 1 (9-inch) dairy-free whole wheat pie shell
  • 1 teaspoon toasted sesame oil
  • 1/2 cup sliced yellow onion
  • 1 leek finely chopped
  • 1/4 teaspoon fine sea salt
  • 1/2 cup julienned carrot steamed until just tender
  • 1/2 cup chopped kale leaves steamed until just tender
  • 1/4 cup chopped celery
  • 2 tablespoons dried arame soaked for 10 minutes in warm water, drained, and chopped
  • 2 tablespoons finely chopped fresh sage