Description
A savory and creamy vegan quiche made with blended firm tofu, sautéed vegetables, and a flaky plant based crust. Perfect for brunch, lunch, or meal prep, this egg free quiche is hearty and flavorful.
Ingredients
Units
Scale
- 1 vegan 9 inch pie crust
- 14 ounces firm tofu, drained
- 3 tablespoons nutritional yeast
- 1/4 cup unsweetened plant milk
- 1 tablespoon olive oil
- 1 tablespoon cornstarch
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon turmeric
- 1 cup chopped spinach
- 1/2 cup diced red bell pepper
- 1/2 cup finely chopped onion
Instructions
- Preheat oven to 375°F.
- Place the vegan pie crust into a 9 inch tart pan or pie dish and pre bake for 8 minutes. Remove and set aside.
- In a skillet sauté the finely chopped onion and diced red bell pepper until softened. Add the chopped spinach and cook until wilted. Remove from heat and allow to cool slightly.
- In a blender combine the drained firm tofu, nutritional yeast, unsweetened plant milk, olive oil, cornstarch, garlic powder, salt, black pepper, and turmeric. Blend until completely smooth and creamy.
- Transfer the blended mixture to a bowl and fold in the sautéed vegetables.
- Pour the filling into the pre baked crust and smooth the top evenly.
- Bake for 35 to 40 minutes until the center is set and the top is lightly golden.
- Allow the quiche to cool for at least 15 minutes before slicing.
- Slice and serve warm or at room temperature.
Notes
- Drain the tofu thoroughly to prevent excess moisture in the filling.
- Let the quiche rest before slicing for cleaner cuts.
- Store leftovers covered in the refrigerator for up to 4 days.
- Reheat slices in the oven at 350°F for about 10 minutes.
Nutrition
- Serving Size: 1 slice
- Calories: 260
- Sugar: 2g
- Sodium: 390mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 0mg