One of the dishes I truly missed when I became lactose-intolerant was quiche, which, as some of you may know, includes cheese and milk in its list of ingredients. With all the varieties and flavors of soy cheese now available, and of course, soy milk, making a quiche dairy-free is only limited by your imagination. For tonight’s dinner, I sauteed some asparagus and laid it out in a pinwheel pattern over the other sauteed veggies underneath. The results were . . . appetizing and quite delicious. Experiment on your own, and you will be pleasantly surprised. Enjoy!
1 cup whole wheat flour
4 tablespoons margarine
1 teaspoon dillweed
1/2 cup sliced almonds
1/2 cup plain soy yogurt
1 tablespoon olive oil
1 shallot, sliced
1 handful of shitake mushrooms, sliced
1 pound asparagus
1/2 teaspoon thyme
salt and pepper to taste
1 cup of your favorite soy cheese (I used parmiaggiano/mozzarella combo)
4 eggs, beaten with 1 cup plain soy milk
paprika, for dusting the top
Preheat oven to 375 degrees F. In a large bowl, mix all the crust ingredients together until uniformly blended. Press into a straight-edge pan or dish, pressing up the sides of the dish. Bake for 10 minutes. Remove from oven, but keep oven on.
Meanwhile, heat the olive oil in a medium pan, and saute the shallot, mushrooms, asparagus, and thyme for about 10 minutes, adding salt and pepper to taste.
Now assemble your quiche: sprinkle your soy cheese onto the crust. Next, spread just the shallot and mushrooms and a few cut up stalks of asparagus evenly over the cheese. Then pour in the egg/soy milk mixture. Finally, arrange the rest of the asparagus decoratively on top. Sprinkle the top with paprika, and bake in the oven for 35 – 45 minutes.