Vegan Veggie Quiche
A flakey crust filled with a layer of creamy tofu and seasoned veggies.
Ingredients
Crust
- 2 cups all purpose flour
- ½ cup vegan butter, chilled
- ½ tsp salt
- 6 tbsp veggie broth, chilled
Tofu Layer
- 1 package firm tofu
- 2 tbsp chickpea flour
- 4 tbsp nooch
- ½ tsp garlic powder
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp onion powder
- 1 tsp dijon mustard
- unsweetened almond milk as needed
Veggie Sauté Layer
- 2 tbsp oil
- 1 tsp dried rosemary
- 1 tsp dried oregano
- 1 shallot, minced
- 2 cloves garlic, minced
- 8 oz mushrooms, sliced
- 1 tbsp balsamic vinegar
- 10 cherry tomatoes, sliced
- 2 handfuls spinach
Instructions
- Combine flour, salt and butter with your hands until well incorporated. Slowly add veggie broth and gently knead until a dough forms. Shape into a disk, cover and place it in the refrigerator to chill for at least a half hour.
- Add oil to a pan over medium heat and once it’s hot, add dried oregano and rosemary and cook until fragrant.
- Add shallots to the pan and sauté until they’re transparent
- Add the garlic and sauté for another minute
- Add mushrooms and sauté for about ten minutes, or until they have shrunk and released most of their moisture.
- In the meantime, add all the tofu layer ingredients to a blender and blend until smooth. Add unsweetened almond milk to make blending easier if need be!
- Add balsamic to the mushrooms and cook for one more minute
- Add the tomatoes, cover and cook for about 7 minutes, stirring occasionally, then mix in two handfuls of spinach, remove the pan from the heat and cover.
- Preheat the oven to 360°F.
- Remove dough from refrigerator, roll it out and place it in a tart/quiche pan. Make sure to puncture the dough with a fork a couple times!
- Pour tofu layer into the dough, followed by the veggie sauté layer.
- Bake for 1 hour, covering with foil after the 40 minute mark.
- Cool for at least ten minutes.
- Enjoy!
Notes
Substitutions:
- Chickpea flour: all-purpose flour or corn starch