VEGAN CRUSTLESS QUICHE RECIPE
(makes about 6-8 depending on your veggies, easily doubled for a family brunch or get-together)
1 12.3-ounce package firm tofu, pressed and drained of water
1/4 cup plain soy milk
2 tablespoons nutritional yeast
1 tablespoon cornstarch
1 teaspoon each onion powder, garlic powder and/or your favorite seasoning salt for “egg” dishes
1/2 teaspoon turmeric
Salt and fresh cracked black pepper to taste
2 T. vegan butter or vegan cream cheese
1 T. cooking wine or lemon juice
Use a food processor or just mix and mash with fork until smooth. I found this does NOT work in a blender. It messes with the texture a little bit.
Saute a mix of your favorite veggies—about 2 - 2 1/2 cups total. My in-laws loved a little green onion, green and red pepper, mushroom and spinach. I did asparagus, chive and roasted red pepper today. Vegan cheese can be combined in the mix or added on top for the last few minutes of baking.
Fold veggie mix into “egg” mix until combined. Taste and season as needed.
Preheat oven to 375. Divide mixture into muffin tins sprayed with non-stick cooking spray. These do not rise up, so fill them completely and shape the tops. When you put them in the oven, immediately turn oven down to 350. Cook 30-35 minutes depending on oven and fillings. They will start to brown lightly on top. I brush them with a little melted vegan butter for the last 10 minutes to get a golden top. Remove the quiches from the muffin tins using a rubber scraper, careful to not puncture or tear the quiche.
I’m sure this mixture can be used in a traditional quiche pie crust, but I haven’t tried it to know how long to cook it. Let me know if you try it.