Crustless Quiche with Caraway Creamed Tofu
The original recipe is from the book, True Foods by Andrew Weil MD. I have modified it by using our exceptional quality extra virgin olive oil and aged balsamic vinegar adding a creative flavorful twist.
Author: Suzanne Capizzano
Recipe type: Brunch Breakfast
Serves: 4 - 6
- Caraway Tofu Cream
- Caraway Tofu makes 1 ½ cups
- 1 package of silken firm organic tofu, cut up
- 2 tsp caraway seeds
- 2 tsp fresh grated lemon zest
- ¼ cup fresh lemon juice squeezed
- ¼ cup fresh orange juice squeezed
- 2 TB Blood Orange Fused EVOO
- 2 TB Sicilian Lemon White Aged Balsamic
- 8 large eggs
- ½ cup milk (I used unsweetened almond milk non dairy alternative)
- 3 slices rye bread (non gmo) cut into small cubes
- 3 TB UP Extra Virgin Olive Oil (Don Carlo or Koroneiki)
- 1 Leek, sliced thinly
- Asparagus, cut into ½ inch lengths, use tender pieces
- 4 ounces Mild Gruyere or Manchego Cheese, grated or sliced thinly
- 1 cup shredded Napa Cabbage
- Caraway Tofu Cream:
- Put all ingredients in a food processor or blender.
- Process until smooth and set aside to stay cold put in the refrigerator until ready to serve.
- Store any unused portions up to 3 days.
- Oven 375 degrees, preheat
- In bowl, whisk the eggs until smooth.
- Add milk and mix thoroughly.
- Add bread cubes let soak for 3 minutes.
- In large oven proof skillet, heat the olive oil on Medium High heat.
- Add leeks sauté until softened. Add asparagus sauté for about a minute.
- Add egg mixture to leeks and asparagus in skillet. Reduce heat to Medium and stir in Cheese and Cabbage.
- Put in Oven uncovered, bake for 20 minutes or until set.
- Let rest for 5 minutes before cutting in sections. Servings 4 – 6.
- Place quiche on top of tender greens then top the quiche with 1 Tablespoon of Caraway Tofu Cream. Grind a bit of Makai Celtic Sea Salt and Fresh Ground Pepper on top seasoning to taste.
- Drizzle a little Extra Virgin Olive oil over the greens.