I’m told I have a problem with pronunciations.
Words like, inevitable, rihanna, wednesday, and quiche. 
All of these words are seemingly common when it comes to the English language, however, when it comes to my tongue enunciating proper vocabulary, it all seems to go downhill.
I blame my mispronunciation of ‘inevitable’ due to the intoxicated Jesse from Pitch Perfect. There are three things I took away from that movie:
1. I have high hopes for finding an acapella group at college
2. Alcohol is overrated
3. It is seemingly impossible to say ‘inevitable’ correctly
Thus we come to my problematic way of saying ‘quiche’. Just replace the e with a long a and we’re best friends.
I’ve been corrected a number of times in saying quiche recently, because it was the top priority of the week. I also had to make myself presentable to buy the ingredients, because everyone knows you can’t shop at Publix looking like a slob. So, with my latest fashion of chacos and pink t shirts, I made my way through the everlasting aisles, checking off ingredients on my list one by one.
The original recipe said, and I quote, “red pepper flakes, to taste”. Somehow I interpreted that as a heaping teaspoon.
Don’t worry, the flavour is definitely there.
But I’m left with teary eyes, a runny nose, and chasing quiche with cubes of watermelon and a celery stick taller than my head.
For future reference, reading the recipe in its entirety will definitely make a positive difference.
- FOR THE CRUST:
- 1 tablespoon ground flax + 3 tablespoons water, mixed together
- 1 c. almond flour (I ground almonds for this)
- 1 c. quinoa flakes
- 1 tsp. dried parsley
- 1 tsp. dried oregano
- ½ tsp. salt
- 1 Tbsp. coconut oil
- 2.5 Tbsp. water
- FOR THE QUICHE:
- 1 block (14-oz) extra firm tofu
- 1 Tbsp. coconut oil
- 2 tsp. onion powder
- 1 Tbsp. garlic powder
- 3 c. cremini mushrooms
- ½ c. fresh basil leaves, finely chopped
- ⅓ cup oil-packed sun-dried tomatoes, finely chopped (keep ⅓ c. oil)
- 1 c. spinach
- 2 Tbsp. nutritional yeast
- 1 tsp. dried oregano
- 1 tsp. salt
- Black pepper, to taste
- Red pepper flakes, to taste
- Preheat oven to 350F and lightly grease a round 10-inch tart pan.
- Press tofu between multiple paper towels to drain the liquid. Set aside.
- Start with the crust by whisking together flax and water mixture in a small bowl and set aside so it can gel up.
- In a large bowl, stir together the almond meal, quinoa flakes, parsley, oregano, and salt.
- Add in the flax mixture, water, and oil. Stir until everything is combined.
- Press the mixture evenly into the pan, and up the sides of the pan.
- Bake the crust at 350F for 15 minutes, and then set aside.
- To make the filling, start by processing the tofu and almond milk until smooth and creamy.
- In a skillet, add oil and mushrooms, season with garlic powder, onion powder, and salt cooking on medium-high heat for about 10-12 minutes.
- Stir in the chopped herbs, sun-dried tomatoes (with oil), spinach, nutritional yeast, oregano, salt, pepper, and red pepper flakes until combined. Cook until the spinach is wilted.
- Remove from heat and stir in the processed tofu until thoroughly combined.
- Spoon mixture into baked crust and smooth out with a spoon until even.
- Bake quiche, for 35 minutes, until you can insert a toothpick and have it come out clean.
Much Love,
Katherine Marie
My Bible Verse For Today:
“Now if we died with Christ, we believe that we will also live with him. For we know that since Christ was raised from the dead, he cannot die again; death no longer has mastery over him. The death he died, he died to sin once for all; but the life he lives, he lives to God. In the same way, count yourselves dead to sin but alive to God in Christ Jesus.”
Romans 8:6-11
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