My First Quiche

Time for comfort food.  This quiche from The Millennium Cookbook hit the spot.  I was pleasantly surprised at how quick and easy it was, and how normal the ingredients were.  This book is full of craziness, but the quiche was simple and great.


(Per says I'm not really rockabilly enough today and I'm getting a warning.  So maybe I'll notch it up tomorrow and post some photos while I'm at it.  Then again, maybe not.)

Polenta, Tofu and Vegetable Quiche

Serves 6 normals or 4 hungry cyclists, or Per and Amelia for dinner and then again for lunch.
Polenta
4 cups water
1/2 tsp sea salt
1 cup polenta
1/2 tsp dried oregano
1/4 tsp minced fresh rosemary

Tofu-Vegetable Filling
1 clove garlic, minced
1 bunch of basil, stemmed
2 tbsp light miso
1.5 lbs firm tofu, crumbled
2 tsps wine vinegar
2 tsps brewer's yeast
1/3 tsp ground nutmeg
2 leeks, white only, washed and cut into 1/2" slices
1 clove garlic minced
2 tsps olive oil
8 oz mushrooms, thinly sliced
1 zucchini, thinly sliced
1 tsp sea salt
.25 tsp ground pepper (That's 0.25, not 25, okay)

1 tomato thinly sliced
handful of chopped herbs (oregano, parsley, basil, tarragon, rosemary, thyme, etc)

To make the polenta: In a medium heavy pot, bring the water to a boil and add the salt.  Gradually whisk in the polenta.  Reduce heat to low, add the oregano and rosemary, and whisk for 5 minutes.  Cook the polenta for another 10 minutes, or until it pulls away from the sides of the pot.  Pour the polenta into an 8 inch square baking dish and smooth the top.  Cool for at least an hour.

To make the filling:  Preheat the oven to 400 degrees.  In a large bowl, combine the garlic, basil, miso, tofu, vinegar, yeast, and nutmeg.  Transfer half the misture to a blender or food processor and blend until smooth.  Return the puree to the bowl and set aside.
In a large saute pan or skillet, saute the leeks and garlic in the oil over medium heat until the leaks are just wilted, about 5 minutes.  Add the mushrooms and zucchini and saute until the vegetables are soft and the liquid has evaporated.  Add the salt and pepper and remove from heat.  Add the tofu mixture and stir well.  Spread this mixture on the polenta in the making dish.
Cover with aluminum foil and bake for 20 minutes.  Remove the foil and top with the tomato slices, herbs, and bread crumbs.  Remove the foil and top with the tomato slices and herbs.  Bake, uncovered for 20 minutes, or until the top is slightly browned and the filling is firm.  Let cool for 15 minutes to set up the filling before serving.