Recipes

Quiche

• One 9 inch bottom pie crust
• 6 pieces bacon
• 1 onion
• 4 eggs
• 1.5C milk
• 1.5C cheese
• 1T flour

Line crust with tinfoil, bake for ~8min. Take off foil, bake another ~5 min. This makes the crust not get soggy from the filling. Take it out, turn down oven to 325.

Cook bacon, drain, crumble.

Cut onions small and fry in bacon grease.

Mix milk, salt, and eggs well. Add bacon and onion.

Separately, mix cheese and flour well, then add to egg mixture.

Pour into crust, bake for 35-40 min. It's done if a knife comes out clean.

Vegan Version

• One 9 inch bottom pie crust, vegan version
• 1 onion
• 8-12oz mushrooms
• 2C cups chopped baby spinach leaves (2 boxes frozen spinach)
• 1 clove garlic
• 1 package (14oz) firm or extra firm tofu (press out liquid to make as soild as possible)
• 1/3C unsweetened soy milk
• 2T sesame tahini
• 2t curry powder
• 0.5t onion powder
• 0.5t garlic powder
• 2t soy sauce

Preheat oven to 375.

Heat oil in frying pan, add onions (chopped) and mushrooms (chopped) along with a little salt. Cook over medium heat for 10min, stirring, until the mushrooms have lost all their liquid. Add spinach, garlic, cook 3min. Set aside to cool.

Mash tofu and place it in the bowl of a food processor along with milk and tahini. Puree until smooth. Add salt, pepper, curry powder, onion powder, garlic powder, and soy sauce. Add tofu mixture to sauteed vegetables, stirring to combine well. Adjust seasonings to taste and spoon into pie shell.

Bake for 40-50 minutes. It's done when pie crust and pie top have browned.

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