It’s not quiche. It’s not pizza. It’s not focaccia. It’s not a cake. It may or may not be a “pie”.
It is amazing.
Pair this protein-packed pie with my easy Ultimate Summer Salad and perhaps some soup from my blog for a truly fabulous lunch date. And remember, like anything in life, you have to put something good into it to get something great out of it. So, please, use really good olives. They can be my favored inexpensive Israeli olives in a can from your Kosher supermarket section, or any other olive you choose, but they must be superbly tasty for a gourmet olive pie. Use this opportunity to showcase those herbs you’ve been growing this summer too — mix-n-match basil, oregano, sage, parsley, marjoram, etc.
Makes 6 servings
Pour a few tablespoons of olive oil into a 9 inch glass pie pan and heat oven to 350 degrees F.
1 small or 1/2 large onion, thinly sliced
2-3 cloves garlic, chopped
4 tablespoons extra virgin olive oil
1 1/2 cups silken tofu, drained
½ cup flour
2 tablespoons potato starch (found in health or Kosher supermarket sections)
2 teaspoons baking powder
2 tablespoons water
½ teaspoon sea salt
1/8 teaspoon freshly ground black pepper
1 teaspoon white vinegar
generous 1/3 cup chopped olives
2-3 tablespoons fresh herbs of your choice, chopped
Saute the garlic and onion in the olive oil. Add to a large mixing bowl.
Blend the tofu in a blender or food processor. Add to the large bowl.
Add in the remaining ingredients and stir to combine.
Spread into the pie pan. Brush with a little of the olive oil if desired. Bake for 35 minutes.
Serve warm or at room temperature. Keep refrigerated and reheat in oven.