Crustless Roasted Tomato Tofu Quiche
Recipe loosely adapted from Donna Hay’s Polenta Crust Tomato Tart recipe in Donna Hay Fresh and Light, p.110
Makes 1 9-inch quiche (about 6 servings)
For the roasted tomatoes:
4 roma tomatoes, halved lengthwise
1 teaspoon dried thyme
1/2 teaspoon fine grain sea salt
1/2 teaspoon freshly ground black pepper
For the quiche filling:
12 ounces soft silken tofu
3 large eggs
1 teaspoon fine grain sea salt
1/2 cup chopped basil leaves
1/3 cup finely grated Parmesan cheese
1. Make the roasted tomatoes: Preheat the oven to 400 degrees Fahrenheit. Place the tomatoes, cut-side up, on a baking sheet lined with a silicon baking mat or with parchment paper. Top each tomato half with a pinch of thyme and sprinkle with salt and pepper. Put into the preheated oven and roast for 30 minutes, or until the tomatoes are soft. Remove the tomatoes from the oven and set them aside. Reduce the oven temperature to 350 degrees Fahrenheit.
2. Make the quiche filling: Place the tofu, eggs, and salt in a blender and process until smooth. Stir the basil and Parmesan into the mixture, then pour the mixture into a greased 9-inch pie plate. Arrange the roasted tomato slices*, cut side up, on top of the tofu mixture in the pie plate. Bake the quiche for 40 to 45 minutes, or until the filling has set and the top is golden brown. Serve the quiche warm.
*Recipe Notes: Use as many tomato halves as fit nicely. This will depend on the size of the tomatoes.