1 14oz package of soft tofu (preferably organic non-GMO)
1/2 14oz package of firm tofu, crumbled with your hands
1/2 cup Nutpods (original)
2 tbsp. garlic powder
2 tbsp. nutritional yeast
3 tbsp. cornstarch
1/2 vegan bouillon cube
1/2 tsp. salt (1/4 tsp. if bouillon is salted)
sprinkle of pepper
1 or 2 of the following optional fillings
1 caramelized onion, 8 sautéed mushrooms, 2 tbsp. chives, 2 tsp. dill, 1 sautéed zucchini, 8 cherry tomatoes, 1/2 cup steamed chopped asparagus, kale or spinach, 2 sliced and boiled potatoes
Preheat oven to 350° F.
Prepare your vegetable and herb fillings.
Make the crust. Add the flour, salt, olive oil, and water to a bowl and mix with your hands until it is a dough. Lightly flour a clean surface and roll dough to about 1/8 inch thick and roughly round. Press dough into a quiche or low pie dish (keep in mind, if you use a pie dish that is deeper, baking time may be extended). Trim off excess dough so the edge is even with your quiche dish.
To your blender or food processor add the tofu, Nutpods, garlic powder, nutritional yeast, cornstarch, bouillon, salt and a little pepper. Give it a quick mix with a spoon to wet all the ingredients. Blend on high until it is all smooth and creamy.
Pour filling into a bowl and add your prepared vegetables or herbs. Give it all a stir and carefully pour it into your crust. Even out the filling top with a spatula.
Bake for 45-60 minutes (depending on the depth of your dish) or until it is set all the way through and the crust is golden. Let quiche cool for about 15 minutes before serving.
Weight Watchers Smart Points: 10 points (note: does not include the following optional fillings: carmelized onion, sautéed mushrooms, or sautéed zucchini)
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