Then there are the gifts. My boys get spoiled. They are the only grandchildren on both sides. That not only means grandparents going wild with giving, but aunts and uncles too. I am a clutter-phobe. We are staying in our three bedroom rancher when baby arrives. We don’t have a playroom. I fear being over taken by toys. A few weeks ago I cleaned out all the toys that are no longer played with, or were never played with. They all went up on Craigslist. So far I have made $110. I have vowed that that is the only money I am spending on the boys this Christmas. It has really made me think about what they truly need and want. I finished their shopping the other night. I bought everything locally. There is more than enough. Plus there is more to go around in January on our annual Maui vacation. I would rather spend money on doing than things. I feel good, might make this an annual November toy sale.
For the crust:
1 cup whole wheat flour
1/2 teaspoon salt
1/4 cup olive oil
1/4 very cold water
For the quiche:
1 block (14-oz) firm tofu
1 tablespoon olive oil
1 onion, chopped
3 large garlic cloves, minced
1.5 cups chopped asparagus or broccoli
1/2 cup fresh basil leaves, finely chopped
1/3 cup oil-packed sun-dried tomatoes, finely chopped
1.5 cups baby spinach
1 cup grated cheddar cheese (I used smoked cheddar)
1 teaspoon dried oregano
1 teaspoon sea salt
Black pepper, to taste
Red pepper flakes, to taste
- Preheat oven to 350F and lightly grease a round 10-inch tart pan. Alternatively, you can use a 9-inch glass pie dish or a spring form pan.
- Wrap rinsed tofu in a few tea towels. Place a few books on top of it to lightly press out the water while you prepare the crust.
- For the crust: Mix flour and salt. Beat oil and water with a fork to thicken. Pour into flour and mix with fork. Press into desired pan. Poke a few holes in the crust to let steam escape.
- For the filling: Break apart the tofu block into 4 pieces and add into food processor. Process the tofu until smooth and creamy. If it doesn't get creamy, add a splash of milk to help it along.
- In a skillet, add oil and sauté onion and garlic over medium heat for a few minutes. Add in the asparagus and cook for about 5 minutes. Stir in the herbs, sun-dried tomatoes, spinach, oregano, salt, pepper, and red pepper flakes until combined. Cook until the spinach is wilted.
- Remove from heat and stir in the processed tofu until thoroughly combined. Stir in grated cheese. Adjust seasoning to taste if desired. Spoon mixture into baked crust and smooth out with a spoon until even.
- Bake quiche, uncovered, at 375F for 30-35 minutes, until the quiche is firm to the touch. For best results, cool the quiche for 15 minutes on a cooling rack before slicing.