Spring Crustless Quiches (1 vegan)

The spring is sprung, the grass is riz, I wonder where the birdies is?
Some say the birds are on the wing but that's absurd-
the wings are on the little bird!

We are often thinking lighter and healthier in the spring, so here are two recipes for crustless quiches, one of which is a great vegan option. The recipes come from Cinnamon Mornings & Savory Nights, a compilation cookbook available from us by email. (Buy a Stonebow Inn Cookbook and get the Cinnamon Mornings for only $10, a 50% saving).

Crustless Artichoke Heart Quiche

1 12oz jar marinated artichoke hearts
½ cup onion, chopped fine
1 clove garlic, minced
4 eggs, lightly beaten
¼ cup dried bread crumbs, crushed
½ tsp oregano
8 oz white cheese, grated (see note)
Salt and pepper to taste
2 tablespoons parsley, minced
Preheat oven to 350 degrees
Drain artichoke hearts, reserving 2 tablespoons of liquid. Sauté onion and garlic in the reserved liquid over medium heat until soft.
In a large bowl combine eggs, bread crumbs, seasoning and oregano. Coarsely chop the artichoke hearts and add them to the egg mixture with the grated cheese and onion/garlic mixture. Stir until combined and spoon into a 9x9 baking dish sprayed with canola oil spray. Sprinkle with minced parsley and bake in center of oven until set, approximately 30 minutes. Cool and cut into squares to serve.
Yield: 9 servings
Note: Use any firm white cheese or a combination. Cheddar, Gruyere, Jarslberg, Swiss, Parmesan are all good in this.

Vegan Veggie Quiche

13 oz frozen shredded potatoes
1 large yellow onion, thinly sliced
½ cup green onions, choppe
1 tsp minced garlic
1 ½ cups mushrooms, thinly sliced
¾ cup broccoli, chopped
1 cup zucchini, sliced
1 lb. extra firm tofu, drained
3 tablespoon oil, separated
2 tablespoons lemon juice
3 tablespoons flour
Salt and pepper to taste
Paprika for garnish

Preheat the oven to 350 degrees. Spray a glass pie plate with canola oil and spread the potatoes in the bottom. Season with salt and pepper and bake the potatoes until slightly browned, stirring occasionally (about 25 minutes). Spread the potatoes around the bottom of the pan evenly.
Sauté green and yellow oinions and garlic in 1 tablespoon oil until tender. Add broccoli, zucchini and mushrooms. Continue cooking until vegetables are tender. Drain and set aside in a large bowl. In a blender or food processor, blend tofu, remaining 2 tablespoons oil, lemon juice, flour and salt until very smooth. Add to the vegetable mixture and combine well. Spread mixture over potatoes in pie plate, sprinkle with paprika and bake in center of oven for 45 minutes until firm and lightly browned on top.
Yield: 12 servings

Note: As you will be blending the tofu there is no need to press it to remove most of the liquid, as I recommend in earlier recipes involving tofu.