Real vegans don't eat quiche

Sometime I really envy the vegetarians out there.  I so miss pizza, but lately I've had quiche on my mind.  To my doctor's astonishment, I've managed to get my cholesterol levels from over 200 well below 140 without the use of medication.  So, I can't undo this by go back to a S.A.D. lifestyle.

I make a KILLER quiche, rich with eggs and cream.  Mmmmm.  I'm thinking, maybe there's a way to create a quiche custard from silken tofu, and a binder of some sort.  Does anyone know of a non-dairy quiche recipe?

On a side note, many bakeries use lard in their pastry crusts too.

I've made mini "quiche" cups using this recipe but I was disappointed.

This asparagus and mushroom quiche could be a little more promising.

If you really want to go all out, take a look at this spinach-mushroom quiche recipe... if you make it, please let me know how it is! :D

duh.  I should read other people's posts BEFORE i reply (and duplicate a recipe).  haha

In the past I have made (and enjoyed) the one that is in one of John Robbins books. The book is here. 

SPINACH TOFU QUICHE

1 Whole wheat pie crust (recipe below)
1 lb Firm tofu -- crumbled
1/4 c Brown rice vinegar
1 t Onion powder
1 t Fine sea salt
1/2 ts Dry mustard
1 tb Olive oil
1 md Onion -- finely chopped
1 Garlic clove -- minced
2 c Mushrooms -- thinly sliced
1 tb Tamari
1 lb Spinach -- well washed, stems removed and leaves cut small
1/4 c Fresh basil leaves, tightly packed, finely chopped
1 lg Tomato -- sliced

Preheat the oven to 350 degrees.

Prick holes in the pie crust dough all over the bottom and sides of the
pie shell. Bake until a light golden color, 20 to 25 minutes. Let cool.

Put the tofu, rice vinegar, onion powder salt and mustard in a blender and
blend until smooth. Transfer to a large bowl.

Heat the oil in a large frying pan over mediumheat.
Add the onion, garlic, mushrooms, and tamari and cook until the mushrooms
are browned, about 6 minutes. Add the spinach, cover and cook until the
spinach is wilted, 2 to 3 minutes. Uncover and cook, stirring often, until
the excess moisture has evaporated, about 3 minutes. Add to the tofu
mixture, along with the basil, and stir to mix.

Pour into the baked pie crust. Arrange the tomato slices, overlapping in a
cirlce, on top. Bake until the top is lightly browned and the filling seems
firm in the center, 40 to 50 minutes. Let cool 15 minutes.
Serve warm or at room temperature.

Whole wheat Pie Dough:
1.5 cups whole wheat pastry flour
1/2 tsp fine sea salt
1/2 cup plus 1 tbsp safflower or canola oil
3 tbsp plus 1.5 tsp ice water


Put flour and salt in a bowl and stir together. add the oil and water and stir until it becomes a crumbly meal. Gather up the dough into a ball (it will be moist). Press the dough firmly into the bottom and up the sides of a 9 or 10 inch pie plate so it rises about 1/2 inch above the edge of the pie plate. Flute the edges of the crust if desired.