This is my sister's recipe that I made some small variations to. I called it "Fool's Quiche" because it's basically foolproof. Completely dairy-free and tasty so enjoy baking with a guilt-free conscience!
2 ready-made pie crusts (wholewheat Maple Lane Bakery from the health food store)
5 cups corn (frozen, canned, or fresh)
4 Tbsp cornstarch
1 cup soymilk
1 large onion, chopped
2 small tins mushrooms
3 garlic cloves, sliced
1/2 tub firm tofu from Trader Joe's (or 1 tub extra firm tofu)
Salt and garlic salt to taste.
Fry mushrooms, garlic and onions in olive oil.
Mix half of the cornstarch with half of the soymilk. Blend half of the corn with the cornstarch mixture till smooth. Pour mixture into a clean bowl. Repeat. Add firm tofu to the second batch and blend again. Pour both corn mixtures into the frying pan and cook everything together until firm. Pour into pie crusts, evenly divided. If you prefer, arrange pre-cooked asparagus spears on top of the pies in a decorative design. Bake at 350 F for 30-35 minutes. Quiches are done when the crusts are golden and the filling has set. Serve with garlic fries and a large garden salad. Best served the same day; it will soften if reheated.
Calories ~230 per slice. 16 servings. Can be halved to make just one quiche.
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