You Pick The Veggies Vegan Quiche Recipes

GARDEN VEGETABLE VEGAN QUICHE RECIPE BY TASTY

Garden Vegetable Vegan Quiche Recipe by Tasty image

This vegan quiche is excellent whether you love eggs or not. Packed with all of the colorful veggies and flavors of a traditional quiche, you'll be blown away by the presentation and egg-like texture. The black salt also adds an eggy taste. Give it a try and see for yourself!

Provided by Rachel Gaewski

Categories Breakfast

Time 1h55m

Yield 8 servings

Number Of Ingredients 20

Ingredients

¾ cup all purpose flour, plus more for dusting
¾ cup whole wheat flour
½ teaspoon kosher salt
8 tablespoons vegan butter, cubed and chilled
¼ cup cold water, plus more a needed
1 tablespoon olive oil
2 cups mushroom, thinly sliced
1 cup leek
1 teaspoon kosher salt, divided
1 teaspoon black pepper, divided
1 cup cherry tomato
4 cups fresh spinach
1 package silken tofu
2 tablespoons nutritional yeast
½ teaspoon black salt, optional
½ teaspoon garlic powder
½ teaspoon paprika
¼ teaspoon ground turmeric
⅛ teaspoon cayenne pepper
dried chickpea, for baking

Steps:

Make the crust: In a large bowl, mix together the all-purpose flour, whole-wheat flour, and salt. Add the butter and, using your hands, work it into the flour until only pea-sized pieces remain. Continue working with your hands until the dough has a shaggy texture.
Add the water, starting with 3 tablespoons, and mix until the dough is moist enough to hold together. Add more water as needed, 1 tablespoon at a time. Form the dough into a disc and wrap in plastic wrap. Refrigerate for 30-60 minutes.
Preheat the oven to 350˚F (180˚C).
Make the filling: Heat the olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add the mushrooms. Sauté for 3-5 minutes, until the mushrooms are beginning to brown lightly. Reduce the heat to medium and add the leeks, ½ teaspoon kosher salt, and ½ teaspoon pepper. Cook for another 3-5 minutes, until the leeks have softened slightly. Add the tomatoes and cook for 1 minute, until slightly softened. Add the spinach and sauté for 1-2 minutes, until just wilted. Remove the pan from the heat.
Lightly dust a clean surface with flour. Roll out the dough, turning it frequently so it doesn't stick, to a 12-inch (30 cm) round, about ⅛-inch (3 mm) thick.
Gently transfer the crust to a 9-inch (22 cm) pie dish. Trim any excess dough around the edges. Fold the edges of dough back underneath itself, then crimp using an index finger knuckle on one hand and the thumb and index finger on the other hand.
Crumple a piece of parchment paper, then spread it out in the center of the crust. Add the dried beans to the center and spread toward the sides of the crust--this will add weight to keep the crust from puffing up and hold up the walls while baking.
Bake the crust for 15 minutes. Carefully remove the weights by lifting out the parchment paper, then bake for 5 minutes more, until the dough no longer looks raw.
Carefully pour the silken tofu into a fine-mesh strainer set over a bowl. Let sit for 10 minutes to allow the excess water to drain.
Add the tofu, nutritional yeast, remaining ½ teaspoon salt, remaining ½ teaspoon pepper, black salt, garlic powder, paprika, turmeric, and cayenne to a blender. Puree until smooth.
Spread half the sautéed vegetables evenly over the bottom of the crust. Pour the tofu puree over the vegetables, then add the remaining vegetables on top..
Bake for 40-45 minutes, until the center no longer jiggles and the crust is just beginning to brown.
Let the quiche cool for at least 30 minutes before slicing to allow the filling to set.
Enjoy!

Nutrition Facts : Calories 267 calories, Carbohydrate 24 grams, Fat 16 grams, Fiber 3 grams, Protein 7 grams, Sugar 1 gram

YOU PICK THE VEGGIES VEGAN QUICHE

You Pick the Veggies Vegan Quiche image

If ever a recipe was in need of an extreme make-over, it's the quiche. Exit all those high-fat, high-cholesterol ingredients and enter a fabulous new recipe that tastes great, is actually healthy for you and best of all, is quick to put together when you use a prepared pie crust. From the book "Quick Fix Vegetarian" by Robin Robertson. Be creative with your veggies, asparagus,spinach, sun dried tomatoes, artichokes... Or skip the veggies and use some tempeh bacon or TVP crumbles. So many options! Note, if you use silken tofu, you may want to add 1/4c thickener such as cornstarch or arrowroot

Provided by Wish I Could Cook

Categories Savory Pies

Time 1h

Yield 6 Slices, 6 serving(s)

Number Of Ingredients 11

Ingredients

1 tablespoon olive oil
1/2 cup chopped onion
1 -2 garlic clove, minced
1 1/2 cups cooked vegetables, of choice
1/2 teaspoon salt
1 lb extra firm tofu
1/2 cup soymilk
1/3 cup nutritional yeast (optional) or 1/3 cup vegan parmesan cheese (optional)
2 teaspoons Dijon mustard
1 pinch cayenne pepper
1/2 cup shredded vegan cheese

Steps:

Pre-bake the pie crust.
Preheat the oven to 375°F.
Heat the oil in a skillet over medium heat and cook the onions until soft. Add garlic and cook one additional minute. Season with salt and pepper.
In a food processor, combine the tofu, soy milk, nutrional yeast mustard, cayenne, and salt. Process until smooth.
Fold together tofu mixture, veggies and cheese.
Pour into crust and bake until firm and lightly browned, about 45 minutes.
Allow to cool slightly before cutting.

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