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.

Special Diets:

Dairy FreeDairy Free
VeganVegan
VegetarianVegetarian
Sugar ConsciousSugar Conscious

Ingredients

    1 poundextra-firm silken tofu
    1/2 cupfinely chopped yellow onion
    1 1/2 tablespoonssweet white miso
    3 teaspoonsumeboshi vinegar
    1 tablespoonchopped fresh flat-leaf parsley
    Ground black pepper, to taste
    1(9-inch) dairy-free whole wheat pie shell
    1 teaspoontoasted sesame oil
    1/2 cupsliced yellow onion
    1leek, finely chopped
    1/4 teaspoonfine sea salt
    1/2 cupjulienned carrot, steamed until just tender
    1/2 cupchopped kale leaves, steamed until just tender
    1/4 cupchopped celery
    2 tablespoonsdried arame, soaked for 10 minutes in warm water, drained, and chopped
    2 tablespoonsfinely chopped fresh sage

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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.

Nutritional Info

Serving Size

Calories

200

Total Fat

9g

Saturated Fat

2.5g

Cholesterol

0mg

Sodium

520mg

Total Carbohydrate

20g

Dietary Fiber

2g

Total Sugars

4g

Protein

8g

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. See our Terms of Service.