Eggless Quiche

I got a new kitchen (with induction stove, microwave, and oven all included) installed in my to-be apartment at home! I really was looking forward to testing the oven!

I found a pastry dough in the freezer, and decided to tackle an egg-free version of quiche. Going with what vegetables were available, I quickly stir-fried some shredded carrots, celery, cauliflower, and frozen green peas. To that, I added some crushed tofu (about half a block).

To bind it together, I made a béchamel sauce which had Greek yogurt instead of milk or cream (for a healthier option, as well as for thickening purposes. I was really surprised when the quiche came out of the oven somewhat yellowed! I guess the browning from the oven, plus the color of the carrots kind of helped to bring out such a color. I am very happy with using tofu and béchamel to bind things together into a quiche, so I'll likely make it again.

Celery casserole

Sept 16, 2012

Original recipe
The recipe below is my own tweaking. I didn't have time to measure everything out, and I didn't have all the ingredients. Also, my cousin and I aren't too fond of bell pepper, nor do we eat spicy food. I just had quite a bit of celery left (for 2 people) and I needed to make something or it would've gone bad.

Ingredients (2 servings):
- 4 branches celery
- 1 carrot
- 2 mushrooms (more would've tasted better ^^")
- cooking cream
- shredded cheese
- butter
- 1/2 cup breadcrumbs
- salt/sugar to taste
- olive oil

1. Cut celery in thin slices. Dice the carrot.
2. Heat olive oil in a medium saucepan. Lightly sauté the carrots. Once near tender, add in celery until soft.
3. Add cream, then diced mushrooms. Add cheese and stir until melted.
4. Pour into pan/baking dish.
5. Soften some butter (I had about a tsp size lump), and mix with the breadcrumbs. Spread over the casserole filling.
6. Bake at 175°C for 15-20 minutes or until golden brown on top.

I didn't have much expectations for this dish, but it turned out pretty good, nice and creamy. I most likely will do it again, though with different vegetables.

Enjoy~