April Recipe: Veggie Quiche with Potato Crust

Ingredients

• 4-5 small yellow potatoes

• Plant butter or olive oil to taste

• Salt and pepper to taste

• 1/2 cup thin-sliced shiitake Mushrooms

• 2 cloves garlic, minced

• 2 leeks, cleaned and thinly sliced

• 3/4 cup baby spinach

• 8-9 cherry tomatoes, halved lengthwise

• 1 pkg silken tofu

• 2 tbsp nutritional yeast

• 1/2 tsp paprika

• 1/4 tsp ground turmeric

• 1/8 tsp ground cayenne pepper

• Round pie pan

• Mesh strainer

Directions

Form the potato crust

• Preheat oven to 400F/180C

• Coat the potatoes in a little olive oil or plant-based butter and bake in the oven for 20 minutes

• Once the potatoes are done, add them to the round pie dish and mash them to form a crust at the bottom of the pan (you can peel the potatoes if you wish, but the peel has a lot of great nutrients like fiber, potassium, and iron!)

• Put the potatoes back in the oven and cook the crust for another 10 minutes

Prep the filling (I recommend doing this while the potato crust bakes!)

• Drain the tofu: carefully pour into a fine-mesh strainer and let sit over a bowl for 10 minutes (so the bowl catches the water that comes out of the tofu and you don’t have a mess all over your counter)

• Heat olive oil in a large skillet over medium heat, add mushrooms. Sauté for 3-5 minutes, until lightly brown.

• Reduce the heat to medium low, add garlic, leeks, salt & pepper. Cook for 3-5 minutes, until the leeks are softened.

• Add tomatoes, cook for 1 minute, until softened. Add spinach, sauté for 1-2 minutes, until wilted. Remove from the heat. Set vegetable mixture aside.

• Add the following to your blender and puree: tofu, nutritional yeast, salt & pepper, garlic powder + paprika +turmeric + cayenne.