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Asparagus and Mushroom Quiche with Brown Rice Crust

Asparagus and Mushroom Quiche with a Brown Rice Crust
 
Author:
Serves: 4
Ingredients
  • One 12-ounce package firm or extra-firm silken tofu*
  • ¼ cup plain soy milk (almond milk or coconut milk if preferred)
  • 2 tablespoons nutritional yeast
  • 1 tablespoon cornstarch
  • 1 teaspoon tahini
  • ½ teaspoon onion powder
  • ¼ teaspoon turmeric
  • ¾ teaspoons sea salt
  • 2 cups cooked brown rice
  • 1 tablespoon vegan Parmesan (optional)
  • freshly ground pepper, to taste
  • 1 bunch asparagus (about 12 ounces)
  • ¼ cup shallots, minced
  • 1 clove garlic, minced
  • 1 heaping cup (about 4 ounces) sliced mushrooms
  • ½ red bell pepper, chopped
  • Extra virgin olive oil
Instructions
  1. Preheat oven to 350. Put first 8 ingredients (tofu through salt) into blender. Puree until completely smooth, stirring a couple of times between blending.
  2. Mix rice with 3 tablespoons of the tofu mixture and the vegan Parmesan (optional). Add freshly ground black pepper to taste. Lightly grease a pie pan with extra virgin olive oil, and press the rice into the bottom and up the sides of the pan. Bake for 8 minutes. Remove from oven.
  3. Snap the tough ends off the asparagus and discard. Cut off the top 3 inches and set aside. Chop the remaining stalks into ½-inch pieces.
  4. Coat a medium non-stick saucepan with olive oil and heat. Add the shallots and cook for about 1 minute. Add the garlic, asparagus, and two tablespoons water. Cover and cook for 2 minutes. Add the mushrooms, bell pepper, and 2 more tablespoons water. Cover and cook 2 more minutes. Remove cover, sprinkle with salt and pepper to taste, and cook, stirring, for a minute or two until most liquid has evaporated. Separate out the asparagus tips from the rest of the vegetables.
  5. Spread the vegetables (excluding the asparagus tips) on top of the rice crust. Pour the remaining tofu mixture over the vegetables (use a flexible spatula to get it all out of the blender), stirring lightly to distribute it through the vegetables. Arrange the asparagus tips over
  6. the top and grease lightly with olive oil.
  7. Bake for 60 minutes. Let cool for about 10 minutes before cutting.
Nutrition Information
Calories: 223 Fat: 5 g Carbohydrates: 34 g Sodium: 441 mg Fiber: 4 g Protein: 12 g
 

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