Search iEat Green

Recipe: Vegan Vegetable Quiche

Print Friendly

Here is a recipe for one of the four quiches I made last week for my various holiday guests. In addition to this vegan variation, made with tofu, I also had a gluten-free quiche, one with spinach and feta, as well as one without cheese.  As I mentioned last week, it didn’t take a lot of extra work to accommodate everyone, and it is so nice for everyone to feel taken care of!

 

Vegan Vegetable Quiche
Author: 
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
 
A vegan quiche made with tofu! The secret to make this quiche is adding ground flax seed, softened in apple cider vinegar. Give it a try!
Ingredients
  • 1 Tbs. apple cider vinegar
  • 1 Tbs. ground flax seed
  • 1 block firm Tofu
  • 2 Tbs. chopped dill
  • ½ t. salt
  • ¼ t. white pepper
  • ¼ t. turmeric
  • Dash of nutmeg
  • ½ cup rice milk
  • A mixture of sautéed vegetables: Spinach, broccoli, onions, Portobello mushrooms and cherry tomatoes
  • 2 Tbs. fresh chopped parsley
  • 1 Tbs. Dijon mustard
  • 1 prepared Vegan pie shell
Instructions
  1. Preheat oven to 425 degrees.
  2. Soften 1 Tbs. of ground flax seed in 1 Tbs. of apple cider vinegar.
  3. In food processor, combine tofu, dill, salt, pepper, turmeric, nutmeg and rice milk. Blend until smooth. Add apple cider vinegar mixture. Blend again.
  4. In heavy sauté pan, sauté onions till translucent. Add broccoli, cook for a few more minutes, add spinach and Portobello mushrooms, then lastly add tomatoes. Season with a little salt, pepper and fresh parsley.
  5. Spread the mustard over bottom of pie shell, then add the sautéed vegetables.
  6. Pour tofu mixture over vegetables and mix lightly in pie shell.
  7. Bake for 15 minutes at 425 degrees, then reduce oven temperature to 375 degrees and bake for 40 minutes more.

 

Step-by-Step Photo Instructions

Preheat oven to 425 degrees. Soften 1 Tbs. of ground flax seed in 1 Tbs. of apple cider vinegar. In food processor, combine tofu, dill, salt, pepper, turmeric, nutmeg and rice milk. Blend until smooth.

Add apple cider vinegar mixture. Blend again.

In heavy sauté pan, sauté onions till translucent. Add broccoli, cook for a few more minutes, add spinach and Portobello mushrooms, then lastly add tomatoes. Season with a little salt, pepper and fresh parsley. Spread the mustard over bottom of pie shell, then add the sautéed vegetables.

Pour tofu mixture over vegetables and mix lightly in pie shell. Bake for 15 minutes at 425 degrees, then reduce oven temperature to 375 degrees and bake for 40 minutes more.

About Bhavani Jaroff

Bhavani Jaroff is a Natural Foods Chef, Educator, Radio Host, and Food Activist. She has over thirty years experience cooking healthy, fresh organic food. Read More

3 Responses to Recipe: Vegan Vegetable Quiche

  1. Pingback: iEat Green Radio: An Interview with Amie Hamlin | iEatGreen

  2. tried this last nite
    it was just wonderful
    many smiles

    • Bhavani Jaroff

      Hi Carol,

      I’m so glad, and coming from you, that is a great compliment! Watch for this weeks recipe!!


or subscribe via RSS Feed

Archives

iEatGreen Supports The Work of Long Island Green Homes

Get a free home energy audit by filling out the webform here.