Veggie and Tofu Quiche

We spent the 4th of July weekend with some friends up in Maine. It was a great weekend getting out into nature and hanging out with friends. There were 10 of us and rest of the group was getting eggs and bacon to have for the breakfasts. Since that would take up a lot of space on the stove, I looked for something that didn't need the stove and didn't add too many cooks in the kitchen all at once, plus it had to be delicious and tempting to all the meat eaters. I decided to make a quiche - I could make it ahead of time and just heat it up in the oven, it was self-contained to one dish, and it was delicious and shareable.

I made the dish the night before we left and it was pretty simple. I chopped up all the veggies and sauteed them on the stove to cook the liquid out. Making the filling is as easy as blending together tofu, non-dairy milk, and spices. I used puff pastry as the dough since that was all I could find last minute. I would recommend a couple other crusts I've used before. The puff pastry did the trick but it was super flaky and messy after it was cooked.

The quiche was a big hit with the group. While they had eggs, bacon, and sausage it eat, everyone went back for seconds on my quiche. After breakfast the first morning there was just enough left for me to eat for breakfast the next day - no more sharing! I'm so glad I decided to make this, it's a great recipe to have in my back pocket and you can put whatever veggies you have on hand. I used kale, onions, mushrooms, and sun dried tomatoes, but some other great options would be broccoli, peppers, eggplant, squash, the list goes on.

Ingredients:
4 oz Mushrooms
Large Bunch of Kale
1/2 Cup Sun-dried Tomatoes
1 Small Onion
14 oz Tofu
1/2 Cup Non-Dairy Milk
1/2 Cup Nutritional Yeast
1/2 teaspoon Garlic Powder
1/2 teaspoon Sea or Pink Salt (Pink will have more of an egg taste)
1/4 teaspoon white pepper
1/4 Cup Vegg Vegan Egg (optional but adds more of an egg taste)
Thawed Puff Pastry

Prep Time: 20 minutes




Cook Time: 50 minutes





Servings: 10

Instructions:
If using a frozen crust (like my puff pastry was) make sure it is defrosted. Preheat oven to 350 degrees.
Chop your veggies and saute them over medium heat. I started with the onions and let them sweat a bit, them added the sun dried tomatoes, mushrooms, and kale. In total you should be sauteing for about 10-15 minutes.

Combine the tofu, non-dairy milk, nutritional yeast, garlic powder, salt, pepper, and Vegg in a food processor and blend until smooth. You can adjust the seasonings to taste.

Turn off the heat on the veggies and add in the tofu filling. Mix until well combined.

Add the puff pastry to a nine-inch pie pan. Pour the filling into the pan. Put in the oven and bake for 50 minutes.

Let cool. Serve and enjoy!