Caramelized Onion and Broccoli Quiche

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Day 15: OMG, Barack Obama is coming over because he knows you make awesome vegan food! What are you going to make?

In my most outlandish MoFo fantasy, I bake and decorate an elaborate cake fashioned to look like the GOP elephant symbol. Barack comes over and goes to town on it, a la one of those horrible first-birthday cake smash videos, to show what he thinks of the intransigent Republican congress that’s blocked his every move.

…but that would be a very un-presidential thing to do, so I opted for something a little less partisan.

According to the internet, the president once said his favorite food is broccoli. Okay then! I have my doubts about the veracity of that statement, especially since he said it to a group of elementary school children. He couldn’t very well have admitted that his favorite food was something super-duper unhealthy, right? Regardless of the truth, I decided to incorporate broccoli in my meal. I’m also assuming that Michelle is coming, and I’d want to impress her with a healthy yet delicious vegan meal. Enter quiche!

I hadn’t made a full-sized vegan quiche since Easter 2010. Needless to say, in the past five and a half years, various vegan innovations (vegovations?) have taken egg-replication into bold new frontiers. I was excited to use aquafaba in this quiche, alongside the traditional tofu base. I’m glad I did! It was so creamy and delicious. I opted to make it crustless, because I’m not a huge fan of a traditional pastry crust. Next time, though, I might have to try this hash brown crust (!) from Avocados and Ales. I topped my quiche with grated Follow Your Heart provolone, just because I had a little bit leftover and it was starting to harden. (The provolone, by the way, is surprisingly good! FYH has really stepped up their game.) It was the perfect flavor combination.

Caramelized Onion and Broccoli Quiche

Caramelized Onion and Broccoli Quiche
Serves four

  • One medium yellow onion, sliced into half moons
  • Two small heads broccoli, chopped into small florets
  • 14 oz firm tofu (not vacuum-packed), drained
  • 1/2 cup aquafaba
  • 1/4 cup almond milk
  • 1/4 cup nutritional yeast
  • 2 T cornstarch
  • 1 T soy sauce
  • 1 tsp paprika
  • 1/2 tsp kala namak (black salt)
  • 1/2 tsp garlic powder
  • 1/2 tsp turmeric
  • Salt and pepper to taste
  • 1/4 cup shredded vegan cheese

Add a little oil or vegan butter to a nonstick pan and heat it on medium. Add the onions and a pinch each of sugar, salt, and baking soda. Turn the heat to low and caramelize the onions, stirring them occasionally to prevent burning. They should cook for about 30 minutes. You want them mushy, but still holding their shape a bit.

Preheat the oven to 400˚ while the onions are on the stove. Prepare an 8” cake tin by oiling it liberally.

In the meantime, prepare the quiche mixture by combining the tofu, aquafaba (unwhipped), almond milk, nutritional yeast, cornstarch, soy sauce and spices in a blender or food processor. Blend for at least a minute to whip up the aquafaba.

When the onions are caramelized, move them to one side of the pan and add a splash of water (about 2-3 tablespoons) to deglaze the bottom of the pan. Add the broccoli, turn the heat back up to medium, and cook it for about 5 minutes, just until it softens and turns brighter green. Remove from heat and fold the onions and broccoli into the liquid quiche mixture.

Pour the mixture into the prepared cake pan and sprinkle the vegan cheese on top, if using. Bake for 35 minutes or until the top is golden brown.

Allow to cool for at least 10 minutes before serving.

Caramelized Onion and Broccoli Quiche

I’m confident that Barack, Michelle, Steven, and I would make great dinner party partners. I think we’d steer clear of politics for a while, instead talking about veganism and how healthy, environmentally friendly, and downright delicious it can be.

So, Mr. Obama, when are you coming to dinner?!

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Eggless Easter: Asparagus & Mushroom Quiche

Mom and I have been keepin’ a big secret for the past month and a half – we didn’t tell anyone else in my family that I was flying home for the weekend. We had fun planning ways to surprise my dad and my sister (my brother’s in Denmark on a study abroad program, lucky boy!), and they were both shocked and delighted to see me. It was pretty hilarious, too – I dressed up as my sister and curled up on the couch with her laptop, and when my dad came home, I pretended I was her. I can do a passable impression of her voice, and since she always wears a hoodie with the hood up, he couldn’t see my face. So he thought I was Rhiannon, and then was utterly confused when the real Rhiannon came into the living room and greeted him. Muahaha! Classic.

The whole weekend was really pretty wonderful. Some of our family from Maine came down, and Mom, Rhiannon, my cousin, and I talked into the wee hours of the morn on the night before Easter. On Easter morning, Rhiannon and I hid candy-filled plastic eggs for the kids, who enjoyed  the hunt. Heck, I enjoyed it too – it was 65+ degrees out! After all that egg hiding and hunting, though, we were ready for dinner.

Dinner was pretty momentous because we had a totally vegetarian meal. Given that at least one of my aunts is a pretty diehard omnivore, this was really notable. Dad made stuffed manicotti; some were stuffed with cheese and then others were stuffed with a vegan spinach, artichoke, and mushroom mixture. All our side veggies were vegan, too. I contributed by cooking up a really impressive recipe from the FatFree Vegan Kitchen – a delightful Asparagus and Mushroom Quiche.

Ain't no eggs here, baby!

I’ll admit that I used a store-bought regular crust instead of making the brown rice crust, but other than that (and a sad lack of onion powder in my parents’ pantry!) I followed Susan’s recipe down to the letter. I was really pleased with the results, too – I loved the quiche’s creamy texture. Mom thought this was fabulous; she enjoyed it even more than I did!

Even though none of the desserts were vegan (I dropped the ball there!), my aunt made me vegan candied nuts and the Easter bunny provided me with lots of vegan goodies. My Easter basket was filled with vegan fruit snacks, little chocolate eggs, black licorice bites, and a little baggie of carob-spirulina “energy chunks” from a local natural foods store. The Easter bunny also gave me a pair of sandals, some seeds for the garden I’ll be planting soon (!!!), and a cute little carrying case for my GPS, handmade by my mommy. :)

All in all, I had a really wonderful Easter break. The only bad part was catching a flight out of Rhode Island at 6:00 Monday morning, getting into Madison at 10:15, and then heading into work for noon. Yuck-o-rama! Such is the life of a working woman, however.

Anyway, hope that those of you who celebrate it had a lovely holiday! Ciao!

I could go for a piece of this right now... too bad the leftovers are in RI!