Veggie Quiche

Ingredients

Polenta

4 cups water
1 cup yellow corn meal
1 teaspoon Italian Seasoning

Tofu Mix

1 block firm tofu
1 bunch basil leaves
2 teaspoon nutritional yeast
¼ teaspoon ground nutmeg
1-2 cloves minced garlic
2 teaspoon rice vinegar

Quiche

2 leeks, chopped
1-2 cloves garlic
8 oz mushrooms
1-2 small zucchini
black pepper to taste

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Method

For the Polenta:

Bring the water to a boil, and add the corn meal and Italian seasoning. Whisk the mixture well to dissolve any clumps. Turn the heat to low and cook for 30 minutes, stirring periodically. Pour the mixture into a glass baking dish that you will use for your quiche. Set aside and let it harden up for an hour.

For the Tofu Mix:

Mash the tofu by hand or with a food processor. Add the basil, nutritional yeast, nutmeg, minced garlic, and vinegar and mix well.

To Prepare the Quiche:

Preheat the oven to 400°. Sauté the leeks, garlic, mushrooms, and zucchini until tender. Combine the veggies with the tofu mixture. Add the mixture to the top of your prepared baking dish with polenta. Cover the dish and bake for 20 minutes. Remove from the oven and carefully remove the cover and add the sliced tomatoes and fresh herbs. Re-cover and bake for another 20 minutes. Serve with steamed greens.