Southwestern Pinto Bean Quiche


Southwestern Pinto Bean Quiche

Yield: 8 portions

Tofu Pâté Base Mix (see recipe below)
Roasted Bell Peppers, chopped
Ancho Citrus Seasoning or Chili powder
Pinto Beans, Cooked and drained
Chopped Cilantro
Basic Pie Crust (page 336 in Class Veg. Cookbook) or pie dough recipe of choice

2 cups
1 cup
1 teaspoon
3 Tbsps
2 cups
¾ cup
1 recipe


Preheat oven to 375° F.
Roll out pie crust into 10-inch pie tin or torte pan.
Prepare Tofu Pâté Base Mix.
Combine Pâté Mix with bell peppers, salt, ancho seasoning, pinto beans, and cilantro and mix until evenly dispersed.
Puncture pie crust and pre-bake for 10 minutes.  Add filling to crust, smooth out, and lightly oil top.
Bake for 30 minutes or until temperature in center of custard is 165-170° F.
Remove from oven, lightly brush with oil, and let cool for 10 minutes before serving.  Can refrigerate and reheat as needed.

Optional: Top with roasted chopped nuts after removing from the oven.

Tofu Pâté Base Mix

Yield: 4 cups base mix

2 pounds
2 Tablespoons
3 Tablespoons
1 teaspoon
¼ teaspoon
1½ teaspoons

extra firm tofu, drained and pressed to release water
arrowroot or cornstarch
Nutritional Yeast
ground white pepper
agar flakes (or 1 teaspoon agar powder)

Wash tofu, pat dry, and cut into small pieces.
Put the tofu, arrowroot/cornstarch, nutritional yeast, salt, pepper, and agar flakes (or powder) in a food processor and blend to a smooth paste.