BRYANNA'S VEGAN BELL PEPPER AND MUSHROOM QUICHE 
(VALENTINE HINT: make this quiche in a heart-shaped cake pan, using diagonally-sliced roasted asparagus spears--according to the Ancients, an aphrodisiac vegetable!-- instead of the vegetables I suggested. And perhaps add some grated Sheese.)
Servings: 6 
Yield: Makes one 9" quiche 

This is really delicious, as smooth and rich-tasting as the eggy version! One thing important to remember-- this quiche needs to made several hours before serving, because it has to cool off thoroughly in order to firm up for proper slicing. After it cools and sets it can be eaten cold, or gently heated.POSSIBILITY FOR SOY-FREE: I haven’t tried this, but it would probably work to use 2 cups nondairy milk (such as Almond Breeze) plus 1/4 cup raw cashews, instead of the 1 3/4 cups milk and 1/2 cup tofu. Omit the soy bacon bits, and use walnut-based Parma! for the parmesan substitute.

1/2 tablespoon olive oil 
1/2 tablespoon Asian (toasted) sesame oil 
1/2 large red bell pepper, seeded and thinly sliced 
1/2 large green bell pepper, seeded and thinly sliced 
2 cups sliced mushrooms 
1/ 9" pie shell (The Nutrition Facts were calculated using my low-fat oil crust recipe) 
1 tablespoon soy bacon bits or chips 
1 teaspoon dried basil 
Blended Mixture: 
1/4 cup Galaxy Foods Vegan Soy Parmesan, or Parma!, or your favorite homemade parmesan sub 
1 3/4 cups nondairy milk 
1/2 cup medium-firm regular tofu (or firm silken tofu) 
1 "chicken-style" vegetarian bouillon cube, crumbled (or 1 teaspoon powder or paste-- whatever is the amount to make 1 cup broth) 
2 tablespoons cornstarch 
1 pinch turmeric 
1/2 teaspoon agar powder 
1/2 teaspoon salt 
a pinch each of pepper and nutmeg 
Smoked sweet paprika (pimenton) to sprinkle on top 

Heat the oils in a large nonstick skillet. Add the peppers and mushrooms and stir-fry over medium-high heat until they are wilted and starting to brown. Spread them on a plate or cookie sheet and cool them off to room temperature (I speed this up by putting them in the freezer!). 

Preheat oven to 425°F. 

Prebake the crust (prick all over the inside with the tines of a fork) for 5 minutes. Remove from oven to a rack. (Leave the oven on.) 

In a blender, whirl the Blended Mixture ingredients until very smooth. 

Spread the cooled-down vegetables over the bottom of the cooled pie crust and sprinkle evenly with the soy bacon bits and dried basil. 

Pour the Blended Mixture evenly over the vegetables in the crust. Sprinkle the top of the quiche evenly with a little smoked sweet paprika. 

Bake 30 minutes. (If the edges of the crust start to brown too early, cover them with strips of aluminum foil .) The quiche filling will have puffed up a bit, browned a bit on top and be visibly bubbling. it may seem too liquid to you, but it WILL set as it cools. 

IMPORTANT: The quiche needs to be cooled at least to room temperature firm up. 

Because it has agar in it, it can be reheated gently without getting runny, but we like it cold. I speed up the cooling by placing the quiche, right out of the oven, on a rack in the refrigerator. It should cool nicely within 2 or 3 hours. But it's best to make this early in the day before serving, or the day before. 

It keeps well, refrigerated, for a few days. 

Hint: You could also make mini-quiche-tarts with this mixture. 

VARIATIONS: Add sliced "ham" or "bacon", or veggie sausage, instead of the soy bacon bits; substitute any sauteed or steamed vegetables, or caramelized onions, for the peppers and mushrooms; eliminate the basil or add any dried or chopped fresh herbs that seem appropriate. Use your imagination! Just make sure that the vegetables are not exuding any liquid. 

Nutrition Facts (this was calculated using my low-fat oil crust recipe)
Nutrition (per 1/6th of the quiche): 244.2 calories; 41% calories from fat; 11.7g total fat; 0.0mg cholesterol; 455.5mg sodium; 365.8mg potassium; 25.5g carbohydrates; 2.9g fiber; 3.7g sugar; 22.7g net carbs; 9.1g protein; 5.3 points.