Hi All,

Check out the added recipe at the bottom of the page, for an alternative quiche option. This recipe can be made with any plant forward filling you would like. I’ve made quiches with curry, ratatouille, leeks and spinach, sundried tomatoes and vegan pesto, puttanesca style, etc. Have fun with it!

When you make this recipe, post your photo either on Instagram with the hashtag #iEatGreenRecipes and tag @ieat_green or on Facebook, so we can see!

Follow iEat Green on Instagram and Facebook for more healthy & delicious recipes!

Vegan Broccoli, Spinach, Mushroom, and Tomato Quiche

Preheat oven to 425°
Makes 2 quiche

Ingredients
2 prepared Vegan pie shell
2 Tbs. ground flax seed
1 Tbs. apple cider vinegar
1 Tbs. water
1 Block soft Tofu
1 cup coconut milk
½ t salt
1/8 t. white pepper
2 t. chopped garlic
½ t. turmeric
¼ t. nutmeg
2 Tbs., plus 1 Tbs. fresh chopped parsley
1-2 Tbs. Dijon mustard
1 broccoli, cut into florets
1 onion, diced
10 baby Portobello mushrooms, sliced
2 cups fresh spinach
1 cup cherry tomatoes, cut in half
1 t. dried oregano
1 t. dried basil
1 Tbs. mirin
1 Tbs. tamari

Directions
1. Soften 2 Tbs. of ground flaxseed in 1 Tbs. of apple cider vinegar and 1 Tbs. water. Let sit for 10 minutes.

2. In the meantime, using a food processor, combine tofu, salt and pepper, nutritional yeast, turmeric, garlic, nutmeg, and coconut milk. Pulse until smooth. Add apple cider vinegar and flaxseed mixture. Pulse again.

3. In heavy sauté pan, sauté onions till translucent, add broccoli, cook for a few more minutes, add Portobello mushrooms, then add tomatoes and spinach, oregano and basil.

4. Season with the mirin, tamari and 2 Tbs. parsley, and cook until soft and most of the liquid has evaporated.

5. Drain vegetable to remove and remaining liquid.

6. Spread 1-2 TBS. of mustard over the entire bottom of the pie shell, then add the sautéed vegetables.

7. Pour tofu mixture over vegetables and spread evenly in the pie shell.

8. Sprinkle with the remaining 1 Tbs. of parsley.

Bake for 15 minutes at 425°, then reduce temperature to 375° and bake for 30 minutes more.

This vegan quiche recipe makes enough custard for 2 quiches. I had some leftover veggie chili, so I made one quiche with the broccoli mixture, and I made one quiche with chili. Both quiches came out great! The below recipe is the same as the one above, except I replaced the veggies with my chili.

Don’t be afraid to be creative! You can use a myriad of fillings with this Vegan Quiche Recipe. The sky is the limit!

Vegan Chili Quiche

Ingredients
2 prepared Vegan pie shell
2 Tbs. ground flax seed
1 Tbs. apple cider vinegar
1 Tbs. water
1 Block soft Tofu
1 cup coconut milk
½ t salt
1/8 t. white pepper
½ t. turmeric
¼ t. nutmeg
2 Tbs. fresh chopped cilantro
3 cups vegetarian chili

Directions

Soften 2 Tbs. of ground flaxseed in 1 Tbs. of apple cider vinegar and 1 Tbs. water. Let sit for 10 minutes.

In the meantime, using a food processor, combine tofu, salt and pepper, nutritional yeast, turmeric, garlic, nutmeg, and coconut milk. Pulse until smooth.

Add apple cider vinegar and flaxseed mixture. Pulse again.

Cover bottom of both pie shells with the vegetarian quiche.

Pour tofu mixture over chili and spread evenly in the pie shell.

Sprinkle each quiche with 1 Tbs. chopped cilantro.

Bake for 15 minutes at 425°, then reduce temperature to 375’°and bake for 30 minutes more.