INGREDIENTS

INSTRUCTIONS

Yield: one 10-inch quiche (serves 6) Quiche Lorraine is a very special,
French onion pie, traditionally made with a custard of eggs and cream that
is seasoned with onions, Gruere or Swiss cheese, and bacon. Our delicious
offbeat, Laverne version has a crispy potato crust, is totally vegan, much
lower in fat, and completely cholesterol-free.
Preheat the oven to 400.F. For the crust, place the potatoes and onion in a
bowl and toss together. Sprinkle on the flour and salt and toss again,
using a fork or your hands. Pat into a non-stick or well-oiled 10-inch pie
plate, using your fingers to spread the mixture evenly over the bottom and
up the sides. Bake for 30 minutes. Remove from the oven and brush the
(oil?) over the crust, or spread it evenly using the back of a spoon.
Return the crust to the oven to crisp and bake for 15 minutes more, until
the surface is lightly browned. Let cool while you prepare the filling.
Reduce the oven temperature to 375.F. Prepare the cauliflower and steam
until tender. Refresh under cold water to stop the cooking. Drain and
transfer to a large bowl. Place the next ten ingredients in a blender, and
process until the oats are finely ground and the sauce is completely
smooth. Pour into a saucepan along with the scallions, and bring to a boil,
stirring constantly. Reduce the heat to low and continue to cook, beating
constantly with a wire whisk or wooden spoon, until very thick and smooth.
Remove from the heat and stir in vegan bacon bits. Pour over the
cauliflower, mixing well. The sauce will be thick and stretchy. Spoon the
filling into the crust, and dust the top liberally with paprika. Bake for
25-30 minutes, until golden brown. Let rest for 10 minutes. serve warm or
at room temperature. This is also delicious cold the following day. Per
serving: Calories: 184, Protein: 8 gm., Carbohydrates: 28gm., *(Fat: 4gm.)
This is the fat content using oil and regular tofu - with the proper
substitutes, it should come out more like 2 grams. The Uncheese Cookbook(p.
118)
Recipe by: The Uncheese Cookbook (p. 118)
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