Vegan Tofu Quiche With Spring Veggies
This Vegan Tofu Quiche With Spring Veggies makes a perfect addition to any spring time brunch. It is simple to make, and has beautiful bright and vibrant flavors that highlight the spring produce perfectly. The perfect vegan breakfast dish!*Note that From Start to Finish is an estimate that includes the time to make and refrigerate your crust, and the time to let your quiche cool after baking. Only about 30-45 minutes of this is hands-on time.
Ingredients
Veggies
- 4 cloves garlic - minced
- 1 cup mushrooms - sliced
- 1 medium leek - thinly sliced (dark green parts removed)
- 10 stalks asparagus
- 2 tablespoon chives - chopped
- 1 tablespoon dill - chopped
- ⅓ cup sun-dried tomatoes - chopped
Quiche Filling
- 1 block tofu - patted dry (not pressed)
- ¼ cup almond milk
- 2 tablespoon tahini
- 3 tablespoon lemon juice
- 3 tablespoon nutritional yeast
- 1 teaspoon onion powder
- ¼ teaspoon turmeric
- ¼ teaspoon Kala namak black salt
- ½ teaspoon garlic salt
Crust
- 1 recipe uncooked Joyful Balance Easy Vegan Pie Crust - (omit the optional maple syrup)
Instructions
- Preheat the oven to 350F.
- Remove your uncooked pie crust from the fridge (it should have chilled for at least 30 minutes). Let it sit out at room temperature for 5 minutes. Line the pie crust with parchment paper and fill it with pie weights. Bake for 15 minutes. (You can work on steps 3-5 while this bakes). Remove the crust from the oven. Carefully remove the parchment paper and pie weights. Set the crust off to the side until step 6.
- Heat a sauté pan over medium heat. Add a splash of water to prevent sticking, then add the garlic, mushrooms, leek, and asparagus. Sauté for 6 minutes, adding more water to prevent sticking as needed. Turn off the heat and set the sautéed veggies off to the side.
- In a high-powered blender, combine the tofu, almond milk, tahini, lemon juice, nutritional yeast, onion powder, turmeric, Kala namak black salt, and garlic salt. Blend until very smooth.
- Pour the blended tofu mixture into a bowl. Fold in the sautéed veggies, chives, dill, and sun-dried tomatoes.
- Pour the filling into the pie crust. Place the quiche on the bottom rack of the oven and bake for 35-40 minutes, or until the top looks slightly golden and the center is firm. (Optional: line the crust with a pie shield or foil for the first 15 minutes of baking to prevent the edges from getting crispy).Let the quiche cool at room temperature for 15-30 minutes before slicing. The longer it sits, the easier it will be to slice into it cleanly!
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