Southwest Quiche

I have done a quiche recipe before but I wanted to try a different recipe. This is a Southwest inspired quiche, mainly because I work at a Southwest cafe and thought that sounded good. This can be a lovely brunch or can be paired with a fresh salad for dinner.

Southwest Quiche
1 vegan pie crust (I used frozen)
1 block of firm tofu
1/4 cup flour
1/2 cup soy milk (add more if not blending well)
2 tps turmeric
1 tps cumin
1 tsp paprika
Salt and pepper, to taste
1 poblano pepper, chopped
1 bell pepper, chopped
1/2 small onion, chopped
1 cup salsa of your choice ( I used the black bean and corn salsa from my work)


Pre-heat the oven to 375 degrees.

Spray a pie pan with cooking spray.

Shape the pie crust into pie pan, set aside.

In a food processor or a blender, add the tofu block and soy milk, blend until smooth. Add the turmeric, cumin, paprika, salt, and pepper. Blend until combined.

Pour the tofu mixture into a large bowl. Add all remaining ingredients Mix well.

Pour the tofu/veggie mixture into pie crust.

Bake for 45 minutes, or until the crust is brown and the filling is firm.

 Topped with tomatillo salsa and paired with a cabbage salad.

Top your Southwest treat with some salsa and enjoy!