Mushroom Quiche

I frequently choose masochistic methods when I cook, hoping for superior flavor, but I cut myself some slack when I made "Tofu Mushroom 'Quiche'" (NYT Cooking), in that I used a premade gluten-free, vegan, frozen pie shell. I was afraid it would taste like cardboard, but it was actually perfectly good.

I used silken tofu, and 1/4 of a cup of nutritional yeast flakes rather than Marmite. I recommend pre-baking the shell 15-20 minutes before filling it (rather than 10), and I thought my quiche was done after 36 minutes, but it needed longer to set; next time I'll check it on the inside to make sure it's not still liquidy.

While it wasn't perfectly set, my quiche tasted very good and was enjoyed by 2/2 backup dancers. It was savory and comforting. I am thinking that for next time, it could be even better with the addition of some dry veggies, like spinach or broccoli steamed and then squeezed (squeezing is one of the masochistic methods, but okay). 

The quiche is a great Vegan Vednesday choice. If you are scratching your head as to why you would choose a reinvented quiche without an egg and cheese filling and a butter-heavy crust, it's because you want to help minimize animal agriculture's substantial role in changing the planet's climate. While world leaders fail to act with urgency and specificity to move away from the main drivers of the greenhouse gas emissions that are trapping heat around the Earth, you and I can and must still do the right things on a daily basis, including by minimizing our meat and dairy consumption.