Quiche Me Once and Quiche Me Twice Then Quiche Me Once Again.....

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When one is on a very limited diet, as I am, one has a tendency to get into food making ruts. So after several weeks of sauteed mushrooms and cauliflower I decided it's time to come up with something new.

I never tasted a "real" quiche -- that is a quiche make with milk, eggs and cheese. My sister used to make them, but I was already vegan, so no milk, eggs or cheese for me. But I do have an idea of how it tastes. I got an idea the other day that I'd like to try to make one for myself -- I had just gotten some more nutritional yeast from Whole Foods. I also picked up some fresh pre-washed organic spinach (5 oz bag) and some frozen organic cauliflower (1 pound bag). I already had frozen organic riced cauliflower at home (also 1 pound bags). I also picked up a bag of "Fungus Among Us" dehydrated organic porcini mushrooms.

I steamed 1 1/2 bags of the riced cauliflower (over filtered spiced salted water -- I suggest you pick spices you like -- I make my own spice mix that I use all the time -- it has coriander, turmeric, chili powder, chipotle powder, smoked paprika, cloves, cinnamon, ginger, and a bunch more mixed together in a spice jar). When the riced cauliflower is fully steamed (to a soft mushy state) I save the water as a base for soup.

While the cauliflower was steaming, I took the spinach and a small saute pan -- covered the pan bottom with olive oil and 1/4 teaspoon of my spice mix and a pinch of "pink" salt (Himalayan) and added 1/2 the bag of spinach (this filled the entire pan) and sauteed on a low flame until I could fit the rest of the bag and then sauteed until it's all wilted. I also took the dehydrated mushrooms and put them in a bowl (I broke the larger pieces into smaller pieces) and re-hydrated them with boiling water (just enough to cover the mushrooms).

When the riced cauliflower was soft and mushy (and cooled a bit) I put 1/2 of the cauliflower in my food processor with 1/2 cup almond or coconut "milk" -- whirred it all together and put it in a mixing bowl then did the same with the other half and another 1/2 cup "milk" -- I then added 1/4 cup ground chia, 1/2 cup nutritional yeast, the spinach and the (now sufficiently re-hydrated mushrooms).

I stirred in one bag of (partially or totally defrosted) non-riced cauliflower (just plain cauliflower pieces) and mixed everything together with a spoon. I then put the mixture into a glass casserole dish and baked (uncovered) at 350 degrees for 20 minutes, then check -- if it's not done, check again every 10 minutes until it's done. Let it cool and serve.

It turned out really good -- I hope you all like it as much as I do.