So this is the spinach quiche I talked about in the last post. Don't you think the tomatoes add a nice contrast to the green spinach? And it gets even better with the golden vegan cheese sauce. This pie is just perfect for these last summer days. Take it on a last-minute picnic, enjoy it for your last lazy summer dinner, or serve it on your goodbye-summer party -- it will remind you that it is still summer. . . .
This spinach quiche is a great way to utilize the summer's bounty of greens and tomatoes. And you do not have to stick to spinach -- almost any green you like will do. The cheese sauce relies on corn meal, completing the combination of summer produce. All you have to do is cook a cornmeal mush, add the seasonings and the spinach, arrange everything in your prebaked pie crust, and bake the pie! It is up to you which crust you choose to use, but I recommend this Oil-Based Savory Graham Crust. Also, if you do not like baked tomatoes, feel free to add them after baking the quiche.
Serve the finished spinach quiche warm. It is best the same day it is made, as the crust will start softening by the next day, but it will still be good. I like it with potato salad, such as this Easy Potato Salad With Vegetables.
Now, what is your favorite pie filling? Vote for it in the comments!
Cheesy Vegan Spinach Quiche
Yields: One 14 x 8 in. pie
2 c. water
1/2 c. corn flour
3 tsp. salt
1/2 tsp. tahini, optional
2 tsp. lemon juice
2 Tbsp. nutritional yeast flakes
4 Tbsp. coconut cream
4 cloves garlic, minced
1 onion, chopped
2 c. packed chopped spinach
3 plum tomatoes, sliced
1. Prebake crust at 400° F for 20 min.
2. Cook water and corn flour till thickened. Add remaining ingredients except tomatoes and mix.
3. Pour filling into crust and place sliced tomatoes on top. Bake 10 min.
4. Serve warm. Best same day. Good with potato or pasta salad.
Scripture of the Day
"The beginning of strife is like letting out water, so quit before the quarrel breaks out."
Labels: Main Dishes, savory pies