Winter is ever-so-slowly releasing her grip on Western Washington. Here it is: the first glimpse of spring in the front yard!
When you think about it, it’s rather ironic that the recent snow storms here in the San Juan Islands are responsible for delaying our move to the mountain town of South Lake Tahoe. But, finally, the movers have arrived to pack up the house!
Obviously, I’m not cooking much this week (that’s the better part of my kitchen in those boxes). The last several weeks our meals were planned around cleaning out the refrigerator(s) and the freezer(s) in preparation for the big move. And finally, that task is complete: I cooked our last homemade meal (and planned leftovers) until we are permanently situated in our new house (and still living out of boxes!).
For this meal, I managed to eliminate 2 bags of frozen greens (1 spinach and 1 turnip) and 2 boxes of frozen artichoke hearts (why, oh why, did I have 2 boxes of artichoke hearts in my freezer?!). I also managed to use up the 2 frozen pie shells (Wholly Wholesome Organic Spelt), pre-made in foil pans, which is important since my glass pie plates are now packed somewhere in those boxes.
This Quiche is good hot or at room temperature, but I learned that it definitely photographs better when it’s on the cooler side. The Quiche is warm and melty after being microwaved, which definitely tastes delicious, but it doesn’t make such a pretty picture!
♥ ♥ ♥
Artichoke and Greens Quiché
1 medium onion, chopped
3 cloves garlic, minced
1 16-ounce package frozen greens, thawed and drained and chopped
1 8-ounce package frozen artichoke hearts, thawed and drained and halved
2 Tablespoons raw cashews
1 12-ounce package soft silken tofu (Mori Nu), drained
1/4 cup plain unsweetened soy milk
3 Tablespoons nutritional yeast
1 Tablespoon Arrowroot powder
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon crushed red chili peppers
1 teaspoon dried thyme
1 teaspoon dried basil
1 prepared pie crust
1/2 cup Daiya mozzarella shreds
Pre-heat oven to 375 F.
Sauté the onions in a cast iron skillet, sprayed with olive oil, until almost tender. Add the garlic and cook just until fragrant. Add the greens and continue to cook until the greens are thoroughly heated. Stir in the artichoke pieces and then turn off the heat. Let the mixture cool and then drain off any excess liquid before placing in a large bowl.
Meanwhile, in the food processor, pulse the cashews until finely chopped. Add the tofu, soy milk, nutritional yeast, Arrowroot powder, onion & garlic powders, chili pepper flakes, thyme and basil; purée until very smooth. Pour this mixture into the large bowl with the cooked greens and artichoke hearts; mix well. Spread the mixture in the prepared pie crust. Sprinkle the Daiya cheese over the top.
Bake for about 30 minutes or until the center of the Quiche is set. Remove from the oven and allow the Quiche to rest for 5 to 10 minutes before slicing and serving. Or, cool completely before covering and refrigerating for later use. Reheat each serving, or slice, briefly in the microwave.