This quiche is easily customizable – just add your favorite veggies. Try anything from red bell peppers, carrots, zucchini or kick it up with some jalapeño pepper.
3 cups water
1 cup of Maskal Teff™ grain
pinch of sea salt
1 pound of soft tofu
1 Tbsp umeboshi vinegar
1 tsp dried basil or 1 bunch fresh dill
salt & pepper to taste
1 tsp cold pressed extra virgin olive oil
2 cloves of garlic, minced
1 onion or leek, sliced
½ pound of sliced mushrooms
1 stalk and florets of broccoli, sliced or 2-3 sliced leaves of kale, or a small bunch of sliced asparagus
Preheat oven to 350F.
Boil 3 cups of water. Add teff and salt. Simmer for 15 minutes or until all the water is absorbed.
Pour cooked teff into a casserol dish or large pie pan and spread out evenly to form crust.
Blend tofu, vinegar and basil or dill. Add salt and pepper and adjust the seasoning to your taste.
Heat oil over medium high heat in a fry pan and sauté garlic with onion or leek.
Add mushrooms and other veggies of choice. Cook until tender and are bright in color.
In a large mixing bowl, combine the tofu mixture with the sautéed vegetables.
Pour the vegetable tofu mixture onto the teff grain crust.
Bake for 10 minutes or until the tofu turns a light brown.
THE TEFF COMPANY
The Teff Company has been supplying the Ethiopian and Eritrean communities for over thirty years with American-grown Maskal Teff. With fertile fields and ecologically-sensitive farming methods, some of the best quality teff in the world is produced in Idaho.
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