I promised you a recipe that uses the creamy sun-dried tomato “alfredo” i made a couple days ago. And now, as promised, I have a tasty treat to share with you! I thought the flavors would be amazing in a quiche (sun-dried tomatoes are the best in just about everything), and is there even really a difference between alfredo and quiche? I mean, think about it… okay so maybe it isn’t normal to go from creamy sauce to custardy pie, but I like to try and think outside the box.
The night I decided to make this dish, I was in a hurry to finish it and get out the door to pick up my favorite (if only) little sister from the train station! I didn’t actually finish it in time, but I made the filling and a lovely crust and shoved it all in the fridge to wait for me. Upon getting back we realized it was already 9:30 p.m. and we needed to eat pronto and not wait for a quiche to bake! I went ahead and made the dish anyway, and we ate it for lunch the next day at room temperature. It was amazing: a creamy, richly flavored, treat. When making it I got a little excited and left off breadcrumbs from the top, but I’m going to go ahead and add them into the recipe here as the dish would have been great with some breadcrumbs sprinkled on. I also think it would be delicious to mix in half a cup of sliced sun-dried tomatoes for an extra bit of texture.
Now, without further ado,
Sun-dried Tomato Quiche
pie crust, adapted from Veganomicon
1/2 cup cornmeal
1 cup flour (I used 1/2 whole wheat pastry, 1/2 white)
1/2 tsp salt
1/4 tsp baking powder
1/3 cup vegan buttery sticks (or shortening)
1/4 cup ice cold water, plus extra if needed
2 tsp apple cider vinegar
2 cups sun-dried tomato, roasted eggplant alfredo
1 lb extra firm tofu
1/2 cup sun-dried tomatoes, sliced (optional)
1/4 cup breadcrumbs (optional)
4-6 leaves basil, for garnish
4-6 slices of tomato
1. Mix the flours, baking powder, and salt in a large mixing bowl.
2. Cut in the butter until crumbly.
3. Slowly add in the cold water and vinegar while mixing until the dough starts staying together. Then add more slowly as needed until the dough pinches together but is not sticky.
4. Wrap the finished dough in plastic wrap, flatten to 1″ thick, and put in the fridge for at least 45 minutes.
5. Meanwhile, in a food processor or blender, process the alfredo with the tofu. Once well combined, if using the sliced sun-dried tomatoes mix them in with a spoon.
6. Preheat the oven to 350 ºF
7. Sprinkle your counter with flour, and roll out the chilled pastry dough, until roughly in a 10-12″ circle. Fold dough in half, then in half again so you have a triangle. Pick the dough up and put the point of the triangle in the center of your pie dish. Unfold it and tuck in and trim the edges.
8. Spoon the quiche filling, smooth out the top so even. Sprinkle with breadcrumbs, then lay the tomato slices and basil leaves over the quiche.
9. Bake for 45 minutes. Allow to cool slightly before eating. I like to eat it chilled or at room temperature.