New Thanksgiving Recipe: Greens Quiche
As always, Thanksgiving was a day full of delicious food at my parents’ house. Our old standbys like cheesy polenta dome and yeasty gravy turned out great and made for great leftovers all weekend long. But I wanted to see if there was any way to get some more greens onto our plates. I know green beans are pretty traditional for Thanksgiving feasts. But if you’re actually eating locally, it’s pretty hard to find fresh green beans in November. This year I decided to try a recipe for Greens Quiche from the New York Times Well blog. Being my mother’s daughter, I made a few variations to make it less vegan, but (I think) more tasty.
Kale and Broccoli Quiche adapted from New York Times Well blog
1/2 pound extra-firm tofu
1/4 cup nutritional yeast
1/4 cup cornstarch
1 1/2 tablespoons Dijon mustard
1 tablespoon lemon juice
1/2 onion, chopped
2 cloves garlic, minced
1/2 teaspoon cumin
1/2 teaspoon salt
1/4 teaspoon red pepper flakes
4 cups chopped kale
1 cup chopped broccoli
1/4 – 1/2 cup crumbled feta cheese
Preheat the oven to 350F and grease a baking dish with olive oil (a 9 inch pie pan will work). In a skillet over medium heat, cook the onion and garlic in olive oil until well browned. Combine all the ingredients except the kale, broccoli and feta cheese in a food processor until smooth and creamy. Transfer to a bowl and mix in the last three ingredients. Transfer to your baking dish and bake for 30 to 40 minutes (until the center is firm).
This tasted great with yeasty gravy, and it definitely added a lot of green color to our plates. Hope everyone had a great Thanksgiving!