So I wanted to re-make one of my favorite dishes, the quiche, and see just how tasty It would be compared to the real deal.
There are two bases for vegan quiche, tofu or chickpea flour. I’m not a big fan of the after taste that chickpea flour leaves so tofu quiche it is! I’ve baked with tofu before in sweet desserts so I knew the consistency would be great but what about the flavor? Well a bit of tahini sauce and nutritional yeast does the trick to make this dish spectacular.
You know something is a dead ringer for the real deal when it fools your unsuspecting boyfriend (and I promise I wasn’t even trying to fool him!). By the time I got home from Yoga last night he was chowing his way through the quiche he found in the fridge… “I really like the cheese you but in it…” Um surprise there is no cheese and BTW there are no eggs!
This recipe is sort of a use what you’ve got recipe. Any vegetable combo will do, the more the better! I can imagine that you can adjust the spices a bit to compliment any vegetable you are trying to use.
Start to finish time is about an hour, so a bit long but well worth it! I’ll be sad to see my leftovers sit in the fridge for the next three days as I do my second three day cleanse Perhaps my boyfriend will take the “cheese” quiche to work, haha.
Vegan Mixed Vegetable Quiche
2 Cups Loosely Packed Fresh Chopped Spinach
1 Medium Zucchini Shredded or Julienne Cut
1 Medium Carrot Shredded or Julienne Cut
Half a Medium White Onion Chopped
1 Teaspoon Oregano
Pinch of Salt to Taste
1 Tablespoon Olive Oil
Half a 15 Ounce Package of Light Firm Tofu
12 Ounce Extra Firm Mori-Nu Tofu
1 Tablespoon Nutritional Yeast
1.5 Tablespoons Cornstarch
1 Teaspoon Tahini Sauce
1/8th Cup Water
1 Frozen Vegan Pie Crust
1) Prepare your crust as per the package instructions. Once that is done pre-heat your oven to 400.
2) Chop your onion and prepare your vegetables. I use a cheese grater to shred my carrots and zucchini. Make sure to get all the water out of your vegetables so the quiche doesn’t get too much excess water in it.
3) Heat the olive oil in a skillet and add in your onion. Cook the onion for about 4 minutes until the onion starts to turn transparent. Add the rest of the vegetables along with the oregano and salt. Sauté for another 5-8 minutes stirring every so often. Vegetables will be soft and fully cooked.
4) In your blender add the rest of the ingredients. Process until ingredients are smooth.
5) Incorporate the mixed vegetables into the tofu mixture. Mix well by hand to fully cover vegetables.
6) Poor your quiche batter into your pie crust. Bake for 30 minutes.
Let sit to chill for 15 minutes then slice and serve hot or cold!
Baking the quiche really gives the quiche a nice color.