Copyright © 2018 by Emma Denton MS RDN

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Vegan Quiche

Crust:

1½ cups all-purpose flour

½ tsp salt

½ cup butter

3+ Tbsp water

Tofu filling:

14oz firm tofu

1 Tbsp olive oil

¼ cup water

1 tsp salt

1 tsp black pepper

3 Tbsp nutritional yeast

1 ½ tsp ground turmeric

Veggie filling:

1 leek, sliced and quartered (about 1 cup)

1 cup broccoli, chopped

½ cup bell pepper, diced (about ½ pepper)

3 garlic cloves, minced

2 Tbsp olive oil

1 tsp oregano

3 Tbsp water

Seasoned mushrooms:

2½ cups mushrooms, sliced

1 tsp red pepper flakes

2 Tbsp olive oil

Dash of salt & pepper

Sift flour and combine with salt. Cut cold butter into flour by criss crossing two knives or using a pastry blender. Mix in water 1 Tbsp at a time until dough forms. Roll dough to about ¼-inch thickness, place in 9-inch pie pan and trim edges. 

Add tofu filling ingredients to blender and blend until thoroughly combined. Filling should be a custard-like consistency. 

Season sliced mushrooms in oil, red pepper flakes, salt and pepper. Line the inside edges of the crust with sliced mushrooms and save the rest. 

Sauté the vegetables in oil, garlic, oregano, and water until tender. Mix vegetables into tofu filling and pour into the pie pan. Place the remaining mushrooms on top of the quiche. Bake for 50 minutes at 375°F. Let sit 10 minutes before serving. 

Serves: 12

Serving size: one twelfth of the quiche 

Per serving: Calories 214; Total Fat 13g; Protein 6g; Carb 16g; Fiber 1.6g; Sodium 363mg; Calcium 48mg; Iron 1.3mg; Potassium 168mg