DOWN WITH SOGGY BOTTOMS! Okay, so the thing is, I don’t do pie crusts often, and I generally prefer the simplicity of a crumbled tofu frittata, but for this, that simply won’t do.
Remember the galette from pastry day? Well, I made a double crust recipe, so conveniently, I had an extra just for this. But this time, I got to do a BLIND BAKE. Which does not feel like a very apt description for what it does–you get to see how it’s baking up before you fill it; it’s more information than you get when making something where you need to fill an unbaked shell! But I digress. I rolled it, I put it in a pie plate, I forked the edges, I blind baked it, and I filled it with a blended tofu/sauteed spinach filling.
Before making this, I went through a lot of vegan quiche recipes. Some use chickpea flour; some use tofu (usually soft or silken). This was tofu (firm), blended with oat milk and some flavoring elements (nooch, mustard, nutmeg, red pepper flakes) until creamy, then folded with sauteed spinach, onion, and garlic. Pretty basic.
You wouldn’t fool any egg eaters, but it had a pretty good texture and a nice finish. I might’ve bothered with fancy vegan cheese if I had any lying around, but I didn’t, and nooch is perfectly good for my purposes.
Um, also, it’s summer and tomatoes are awesome.
How about that crust? Well… I served mine too soon after it came out of the oven, so it didn’t release cleanly, but even later slices would not likely pass Paul Hollywood muster. They weren’t soggy, per se, but they weren’t golden and crisp, either.