As I saw Caitlin Shoemaker’s Quiche, my mouth watered and I immediately wanted to bake myself one – with one exception: it had to fit my macros for my contest prep! So, I altered her original recipe to make it only 132 calories per serving, ultra low fat and 10 grams of protein! Still super satisfying and filling… give it a shot and let me know what you think!
Ingredients:
- 1 container (340.00 grams), Extra Firm Silken Tofu
- 1 cup, Protein Flax Milk Unsweetened (I used Good Karma, but feel free to use any other non-daily milk)
- 1 tsp Turmeric Powder
- 30 milliliter, Nutritional Yeast
- 770 milliliter, Squash
- 1/2 tsp Baking Powder
- 1 Tbspn apple cider vinegar
- 4 oz Chickpea flour
- 1/2 tsp black sulfur salt (if you want the egg-like flavor. if not – use any other salt)
- 2 cup, Vegetable Broth
- 500 g, Onion
- 3-5 cloves garlic
- 2-5 fresh green onion stems
- 1 tbsp, Rosemary
- 1 tsp, Thyme
Process:
- Add onions to a pan and sauté until transparent. Add squash, spices and splashes of water to deglaze the pan.
- To a bullet blender, add tofu, yeast, water and remaining water (about 1/2 cup) – blend until smooth.
- Add chick pea flour and blend until thick batter forms. Fold in green onions.
- Pour a thin layer of batter into the pie form and spread some squash and onions. Alternate layers of vegetables and batter until you’re out! Tap the pie tin on the table a few times to let air bubbles out and into the oven it goes!
- 350 F hot oven for 30-35 min (I turned oven off and let the pie sit there for another hour). When the pie cools, take out of the form and serve! Stores in the refrigerator up to a week.
The whole pie is just 6 servings! You’ll sure be full after having one of those slices 🙂
For more healthier/ vegan/ protein/alternative meals check out my other RECIPES.