Made this dairy free quiche and loved it!
With a dash of tabasco, it was zesty and delicious!
2 leeks, cut out leaves and roots, slice vertically in half and slice finely
3 eggs, whisk
1/2 cup of soy milk
1/2 cup of coconut milk
1/2 lb of soft tofu, mashed to very small lumps and drained
1 pre-made Pie Crust (I use Trader Joe’s)
1/2 + 1/4 tsp salt
1 tsp parsley
1 tsp thyme
Defrost pie crust at room temperature until completely soft.
Preheat oven at 380F.
Mush the tofu further, add salt, parsley and thyme. Mix well.
Heat oil in high heat until smoky.
Add sliced leek and about 1/4 tsp of salt to cook until soft. Remove from heat.
Roll out pie crust on a round baking pan.
Place leeks at the bottom, spread evenly.
Drain the tofu mixture further and spread evenly on top of leeks.
Add soy and coconut milk to whisked eggs and mix well.
Pour mixture on top on the leek and tofu layer, take care to fill spaces between tofu mixture.
Place pan in oven and bake for about 40 mins or until crust and top is golden.
As a part of entertaining out-of-town guests, I was to showcase the abundance of seafood we had in the Pacific Northwest.
Found out that my guests loved oysters, we went to Taylor Shellfish Farm at Melrose Market.
The small store was very simple, with kitchen at the back and a few tables in the front.
Customers could purchase seafood on the side — oysters, clams etc.
My guests, including my parents were in heaven!
Gigantic platter of fresh oysters all locally farmed around the Pacific Northwest.
Amazingly plump, juicy and carried the taste of the sea with every one of the gem, large or small.
We ordered half a crab and the meat was completely sweet, meaty and tender.
Geoduck was ordered sashimi style.
They were superbly sweet and crunchy.
Thinly sliced to perfection, every bite brought a whiff of the ocean.
Taylor Shell Fish Farm export large amount of local geoducks to China.
This year, the Chinese decided geoducks from US, largely from Washington and Alaska, did not meet their health standard, which was largely disagreed by the Washington State Department of Health who routinely checked our shell fish for toxins .
Nonetheless, we now have large supply of geoduck to consume locally.
Two soups were available that day: oyster stew and geoduck chowder.
The oyster stew was creamy with great flavor, a little starchier than my liking.
The geoduck chowder, however was fantastic!
It was spicy with gradual built-up heat, lots of vegetables with fresh tomato flavors.
It contains lots of geoduck bits, mostly the softer non-trunk part.
The small bread roll accompanying the soups were delicious as well — sour dough with rosemary and large granules of sea salt, soft inside with a chewy and flavorful crust.