SOUTHWEST VEGETARIAN QUICHE

 

Ingredients

1 package frozen puff pastry, thawed

½ bag 'beefless' ground (Gardein brand)

½ sweet onion, chopped

2 tbsp. minced garlic

1 can (10-ounces) Diced Tomatoes with Green Chilies

salt and fresh black pepper, to taste

1  tbsp. taco seasoning

5 eggs

4 oz Neufchatel Cream Cheese

2 cups Shredded White Cheddar Cheese

Instructions

1.    Preheat oven to 375.

2.    Remove the puff pastry from the box and paper wrapper, and lay out to defrost. This should take no longer than 40 minutes.

3.    Place onions in a skillet and sweat on medium heat for 2-3 minutes. Add garlic and beef substitute and heat, stirring frequently, for about 4 minutes on medium heat.

4.    In a food processor, mix together eggs, cream cheese, and cheddar until well blended. Add the tomatoes and chilies, salt and pepper, and taco seasoning. Pulse until mixed well.

5.    Spoon onion/beef substitute mixture the food processor and mix well with the other ingredients by pulsing. Don’t over mix or puree. You want some texture to remain.

6.    After the puff pastry has thawed, open both sheets fully, and lay one and then the other into the bottom of a 9 inch iron skillet (or pie plate). Offset the top one so that the points alternately point upward and lightly press into the bottom of the skillet with all corners of the pastry pointing toward the ceiling.

7.    Fill the pastry crust with the filling from the processor.

8.    Bake for 35 to 40 minutes, or until filling is set, and the crust is golden brown.