Crustless Quiche with Caraway Creamed Tofu
Recipe type: Brunch Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 4 - 6
The original recipe is from the book, True Foods by Andrew Weil MD. I have modified it by using our exceptional quality extra virgin olive oil and aged balsamic vinegar adding a creative flavorful twist.
  • Caraway Tofu Cream
  • Caraway Tofu makes 1 ½ cups
  • 1 package of silken firm organic tofu, cut up
  • 2 tsp caraway seeds
  • 2 tsp fresh grated lemon zest
  • ¼ cup fresh lemon juice squeezed
  • ¼ cup fresh orange juice squeezed
  • 2 TB Blood Orange Fused EVOO
  • 2 TB Sicilian Lemon White Aged Balsamic
  • Quiche
  • 8 large eggs
  • ½ cup milk (I used unsweetened almond milk non dairy alternative)
  • 3 slices rye bread (non gmo) cut into small cubes
  • 3 TB UP Extra Virgin Olive Oil (Don Carlo or Koroneiki)
  • 1 Leek, sliced thinly
  • Asparagus, cut into ½ inch lengths, use tender pieces
  • 4 ounces Mild Gruyere or Manchego Cheese, grated or sliced thinly
  • 1 cup shredded Napa Cabbage
  1. Caraway Tofu Cream:
  2. Put all ingredients in a food processor or blender.
  3. Process until smooth and set aside to stay cold put in the refrigerator until ready to serve.
  4. Store any unused portions up to 3 days.
  5. Quiche:
  6. Oven 375 degrees, preheat
  7. In bowl, whisk the eggs until smooth.
  8. Add milk and mix thoroughly.
  9. Add bread cubes let soak for 3 minutes.
  10. In large oven proof skillet, heat the olive oil on Medium High heat.
  11. Add leeks sauté until softened. Add asparagus sauté for about a minute.
  12. Add egg mixture to leeks and asparagus in skillet. Reduce heat to Medium and stir in Cheese and Cabbage.
  13. Put in Oven uncovered, bake for 20 minutes or until set.
  14. Let rest for 5 minutes before cutting in sections. Servings 4 – 6.
  15. Place quiche on top of tender greens then top the quiche with 1 Tablespoon of Caraway Tofu Cream. Grind a bit of Makai Celtic Sea Salt and Fresh Ground Pepper on top seasoning to taste.
  16. Drizzle a little Extra Virgin Olive oil over the greens.
Recipe by Capizzano Olive Oils & Vinegars at