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Vegan Quiche
Jenné
This delicious vegan quiche can be made all year round with any seasonal vegetables. This combination of fresh green veggies (broccoli, kale, and basil) are perfect for spring, and add plenty of nutrition to this comforting––yet healthy––quiche.
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Prep Time
25
minutes
mins
Cook Time
22
minutes
mins
Course
Breakfast, Main Course
Servings
4
servings
Ingredients
1x
2x
3x
1
store-bought vegan crust
Or
homemade crust
2
tbsp
extra virgin olive oil
or other oil
1/2
yellow onion
thinly sliced
2
cloves
garlic
minced
2
cups
broccoli
chopped
2
cups
kale
chopped & packed
1 1/2
cup
baby bella mushrooms, or other mushrooms
chopped
1/4
cup
sun-dried tomatoes
chopped (soaked ahead of time to soften if necessary)
1
tsp
Italian spice blend
1/2
tsp
fennel seeds
1/2
tsp
chili flakes
7
basil leaves
chopped or chiffonade
1
package
firm tofu
1
tsp
sea salt
+ more to taste
3
tbsp
nutritional yeast
1
tsp
apple cider vinegar
1/2
tsp
black pepper
Instructions
Preheat oven to 375° and ready your pie crust––if necessary.
Warm oil in a skillet on medium-high heat, and sauté the onions and garlic. Add about 1/2 tsp of sea salt, and cook until translucent.
Stir in the rest of the veggies, and sauté until tender, about 8 minutes (careful not to overcook and lose the color). Remove from the heat.
Stir in the Italian spice blend, fennel, chili flakes, and basil, and season to taste with sea salt.
While you are sautéing the veggies (or after), you can work on the tofu filling.
Place the tofu, nutritional yeast, vinegar or lemon, salt, and pepper into a food processor and blend until smooth.
Spoon the tofu mixture into the cooked veggies, and stir to combine.
Scoop the tofu and veggie mixture into the pie crust evenly. Bake for 40 minutes.
Allow it to cool for 10-15 minutes before eating.
Keyword
brunch, savory breakfast
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