Print
Turnip Greens Tofu Quiche with Mushroom and Olives
This recipe works with almost any green: radish greens, spinach, arugula, kale, swiss chard. Use garlic scapes in place of garlic if you have them. Swap out olive packed sun dried tomatoes for the olives. Very versatile and the leftovers are great for lunches. Serve with a side salad.
- Prep Time: 30
- Cook Time: 40
- Total Time: 1 hour 10 minutes
- Yield: 8 servings 1x
Ingredients
Scale
For the crust:
- 1 tablespoon ground flax + 3 tablespoons water, mixed together
- 1 cup rolled oats, ground into flour
- 1 teaspoon dried rosemary
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 cup almond flour
- 1 tablespoon nutritional yeast
- 1/2 tsp kosher salt
- 1 tbsp coconut oil or olive oil
- 1–2.5 tbsp water, as needed
For the quiche:
- 14 oz firm tofu
- 4 oz Kite Hill ricotta or cream cheese (if available)
- 1 teaspoon garbanzo bean flour (options – for eggy flavor and color)
- 1/4 cup cashew cream
- 4 tablespoons nutritional yeast
- 1 teaspoon black salt (kala namak) (optional – for eggy flavor) or use sea salt
- Black pepper, to taste
- 1 tablespoon coconut oil or olive oil
- 1 leek or yellow onion, minced
- 3 large garlic cloves, minced
- 4 – 8 sliced cremini mushrooms
- 2 tablespoons earth balance
- 1 bunch turnip greens, tough stems removed and chopped
- 10 – 20 olives, pitted and chopped
- 1 tablespoon lemon juice
- Red pepper flakes, to taste
Instructions
- Preheat oven to 350F and lightly grease a round 10-inch tart pan or 9-inch glass pie dish.
- Place tofu between two plates in the sink. Weight with something heavy, like a large can of tomatoes to remove some of the tofu’s moisture.
- For the crust: Mix flax and water mixture in a small bowl. Set aside to gel.
- Place oats in food processor along with rosemary and salt. Pulse until the consistency of flour is achieved. Add the almond flour, onion powder, garlic powder and nutritional yeast. Pulse to combine.
- Add in the flax mixture and oil. Pulse until mostly combined, adding enough water to make the dough hold together when pressed.
- Transfer the dough to the tart pan and spread evenly over the bottom. Press the dough into the pan, working towards the rim and push dough up the sides of the pan.
- Bake the crust at 350F for 13-16 minutes, or until lightly golden and firm to touch. Set aside to cool while you finish preparing the filling.
- Increase oven temperature to 375F.
- For the filling: Break apart the tofu block into pieces and add into food processor. Add Kite Hill ricotta or cream cheese and garbanzo bean flour, if using. Pulse tofu several times to break up. Add cashew cream, nutritional yeast, black salt, and pepper. Process until smooth.
- In a skillet, add oil and saute the leek (or onion) and garlic over medium heat for a 3 minutes. Add the earth balance and mushrooms, season with salt, and cook on medium-high heat until the mushroom’s moisture is released. Stir in the turnip greens and cook until wilted, 2 – 5 minutes.
- Place vegetable mixture in a large bowl. Stir in the olives, lemon juice and red pepper flakes. Fold in the tofu mixture. Adjust seasoning to taste. Spoon mixture into baked crust and smooth out with a spoon until even. Do not over fill the crust. Place extra filling in a small ramekin and bake separately.
- Bake quiche, uncovered, at 375F for 35 minutes, until the quiche is firm to the touch. For best results, cool the quiche for 15-20 minutes on a cooling rack before serving. Sprinkle with a little kala namak to finish.
- Refrigerated leftovers will keep for 3-4 days. Reheat leftover quiche in the oven on a baking sheet for 15-20 minutes at 350F.
Notes
Before discarding stems, check to make sure they are tough. The hakurei salad turnip greens have tender stalks. I chopped them an put them in the saute pan with the leeks or onions to cook a bit longer than the leaf part of the greens.
Garlic scapes seem hard to chop evenly (to me). I put them in the food processor with the cutting blade to get a fine mince.
Inspired by: