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!
- 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
- 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.
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.
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