Archive for September 11th, 2008

Here is a savory quiche that has a healthy whole wheat crust and dairy-free egg custard. Paired with a salad, it makes a great lunch dish or a light dinner offering. Enjoy!

Sun-dried tomato & artichoke quiche


1 cup whole wheat flour

1 teaspoon sugar

3/4 teaspoon salt

5 tablespoons olive oil

2 tablespoons soy milk


1 3-ounce package dry-pack sun-dried tomatoes

1 cup boiling water

1/4 teaspoon crushed red pepper

1 tablespoon extra virgin olive oil

4 cloves garlic, minced

1 shallot, sliced

1/2 cup sliced scallions

1 13-ounce can artichokes, cubed

2 tablespoons capers

2 tablespoons fresh basil, sliced

1 cup shredded soy cheese (I used mozzarella and parmesan)

3 eggs, beaten

1 cup soy milk

1 teaspoon dried basil

Preheat the oven to 400 degrees F.

To make the crust: In a straight-edged 9 or 10″ pie dish, mix together all of the crust ingredients until fully combined. Press evenly into the dish and up the sides. Cover with heavy duty tin foil and bake for 8 minutes. Remove the foil and bake for an additional 5 minutes. Remove from oven and set aside. Reduce heat to 350 degrees F.

To make the filling: Combine the tomatoes and water in a small bowl, and set aside. Heat the oil and crushed red pepper in a 10″ skillet over medium-high heat, for about 1 minute. Add the garlic, shallots, and scallions; saute 3 minutes. Add the tomatoes, artichokes, capers and chopped basil to the pan. Reduce heat to medium-low and cook for about 5 more minutes, stir occasionally. Remove from heat.

Sprinkle the cheese in an even layer over the quiche crust. Spoon the filling carefully over the cheese, distributing evenly. Beat the eggs and soymilk together, and pour over the filling. Sprinkle the top with the dried basil and place in oven. Bake for 35-40 minutes, until lightly golden. Makes 4 servings.


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