Onions have an impressive resume of health benefits. Moreover, onions contain antioxidant and anti-inflammatory phytochemicals. Onions help to lower elevated triglycerides (blood fats) and cholesterol levels. Frequent onion consumption may improve blood sugar control in individuals who have prediabetes and diabetes. Onions are a prebiotic food that feeds beneficial gut bacteria. You will enjoy this delicious onion quiche!
Ingredients for Filling:
1 large onion, minced
1/4 to 1/2 cup water
1 cup of cashews, rinsed
2 1/2 cups water
1/4 cup firm organic Mori Nu tofu
1/4 cup cornstarch
1 teaspoon salt
1/4 cup yeast flakes
1 teaspoon of thyme
1 teaspoon Italian seasoning
Directions for Filling:
Peel, wash, and slice onions crosswise into rings. Simmer in the 1/4-1/2 cup of water for about 10 minutes and stir occasionally. Drain and set aside.
Separately blend cashews and 2 1/2 cups of water until creamy.
Add to the blender tofu, cornstarch, yeast flakes, and salt and blend again until creamy.
Stir thyme and Italian seasoning into the mixture.
Placed cooked, drained onions evenly in the baked crust. (See below). Pour the cream mixture over the onions.
Bake at 350°F for 25 to 30 minutes.
Crust Ingredients:
1/3 cup cold-pressed virgin olive oil
1 cup whole wheat pastry flour
1 teaspoon salt
1 tablespoon granulated lecithin
1 cup oat flour
1/2 cup warm water
Directions for the Crust:
Sift all the flour. Add salt and lecithin, and mix.
Add oil mix well, and form an indentation in the center of the mixture.
Add water in the center and stir with quick strokes until dough is formed.
Form into balls with your hands, Roll out the dough to fit a 9 inch pie pan.
Bake at the 350 F. degrees for five minutes.
Disclaimer: The information in this article or recipe is general and educational in nature. Wildwood Sanitarium, its entities, or authors do not intend this information as a substitute for proper diagnosis, treatment, or counseling from a qualified medical provider who knows the person’s medical history and laboratory work.
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