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New Thanksgiving Recipe: Greens Quiche

November 29, 2011

This is my sister's plate (which explains the huge proportion of mashed potatoes). Polenta dome, mashed potatoes, shredded sweet potatoes, cranberry relish, a crescent roll, brussels sprouts and the new greens quiche, mostly topped with yeasty gravy. Did I forget anything?

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.

Yes, those are crescent rolls in the background. My sister and I have had a soft spot for them ever since we were kids. And so even though they're all-natural and organic now, we still peel them out of a tube and roll them onto a baking sheet.

Kale and Broccoli Quiche adapted from New York Times Well blog

1/2 pound extra-firm tofu
2 eggs
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
Olive oil

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!

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