Quiche Experiment #1

Quiche and salad.
Flavors spot on. The quiche is a little undercooked (needed longer, or higher temperature? Would have made it stay more together when plating), but all in all, the quiche is quite delicious and offers that “quiche”-like feeling while eating it. Guilt-free.

Salad is “herb blend” tender greens and herbs. I added sunflower greens and (radish + alfalfa) sprouts. Dressing is balsamic vinegar with (garlic and red pepper -chickpea-) miso, pink salt, black pepper, avocado oil. Delicious.

The crust of the quiche is a base of walnuts (soaked for 20 minutes) blended with Israeli herbs and a little pink salt, pressed into a casserole (pressed like for a raw food dessert). (Secret: I put the crust under the broiler for a couple minutes to firm it up like a cracker, and give it an ever so slight ‘toasty’ shall we say “buttery” flavor. A success.) Next, I added a layer of sautéed collard greens (sautéed in avocado oil, seasoned with soy sauce). On top of that is the body of the quiche, which is made of silken tofu, blended with the vegan mustard cream sauce from yesterday and also puréed broccoli. That’s it. Simple.
I added a layer of coarsely chopped broccoli and sprinkled the top of the quiche with a little crushed pink salt, black pepper, and red pepper flakes, too. The quiche kind of fell apart while plating. As I said above, I’ll either cook for longer, or at a higher temperature next time.