VEGAN CRUSTLESS QUICHE RECIPE
(makes about 6-8
depending on your veggies, easily doubled for a family brunch or get-together)
 |
| Eggless tofu quiches served with toast and cabbage coleslaw |
“Egg” Part
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.
Veggie
Part
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.
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