Quiche laverne

Yield: 1 servings

Measure Ingredient
2 cups Potatoes; shredded
¼ cup Onion; grated
3 tablespoons Unbleached all-purpose flour
½ teaspoon Salt
\N \N (2 tsp. canola oil - for brushing on
\N \N ; crust -
\N \N ; substitutions?)
\N \N ; maybe
\N \N Wonderslim would work
1 \N Head cauliflower broken into bite-size
\N \N Florets steamed; (about 4 1/2 cups)
1 pack Firm lowfat* silken tofu; (10.5 oz.)
1¼ cup Water
⅓ cup Nutritional yeast flakes
⅓ cup Quick-cooking rolled oats
4 tablespoons Arrowroot or cornstarch
3 tablespoons Fresh lemon juice
1 tablespoon Onion granules
1 teaspoon Salt
½ teaspoon Garlic granules
⅛ teaspoon Turmeric
½ cup Scallions; thinly sliced
2 tablespoons Vegan bacon bits; (optional)
\N \N Paprika

Yield: one 10-inch quiche (serves 6) Quiche Lorraine is a very special, French onion pie, traditionally made with a custard of eggs and cream that is seasoned with onions, Gruere or Swiss cheese, and bacon. Our delicious offbeat, Laverne version has a crispy potato crust, is totally vegan, much lower in fat, and completely cholesterol-free.

Preheat the oven to 400›F. For the crust, place the potatoes and onion in a bowl and toss together. Sprinkle on the flour and salt and toss again, using a fork or your hands. Pat into a non-stick or well-oiled 10-inch pie plate, using your fingers to spread the mixture evenly over the bottom and up the sides. Bake for 30 minutes. Remove from the oven and brush the (oil?) over the crust, or spread it evenly using the back of a spoon.

Return the crust to the oven to crisp and bake for 15 minutes more, until the surface is lightly browned. Let cool while you prepare the filling.

Reduce the oven temperature to 375›F. Prepare the cauliflower and steam until tender. Refresh under cold water to stop the cooking. Drain and transfer to a large bowl. Place the next ten ingredients in a blender, and process until the oats are finely ground and the sauce is completely smooth. Pour into a saucepan along with the scallions, and bring to a boil, stirring constantly. Reduce the heat to low and continue to cook, beating constantly with a wire whisk or wooden spoon, until very thick and smooth.

Remove from the heat and stir in vegan bacon bits. Pour over the cauliflower, mixing well. The sauce will be thick and stretchy. Spoon the filling into the crust, and dust the top liberally with paprika. Bake for 25-30 minutes, until golden brown. Let rest for 10 minutes. serve warm or at room temperature. This is also delicious cold the following day. Per serving: Calories: 184, Protein: 8 gm., Carbohydrates: 28gm., *(Fat: 4gm.) This is the fat content using oil and regular tofu - with the proper substitutes, it should come out more like 2 grams. The Uncheese Cookbook(p.


Recipe by: The Uncheese Cookbook (p. 118) Converted by MM_Buster v2.0l.

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