Name: Quiche
Prep time: 20 min
Cook time: 50 min
Total time: 90 min
Ingredients: 2 cups cooked brown rice ((this or bread or half & half)); 4 slices plain bread ((this or rice or half & half)); 1 handful mushrooms (sliced); 1 handful kale (chopped); 2 cloves of chopped garlic; 1 leek (cleaned & sliced); 16 oz. block firm tofu (drained); ⅔ cup soy milk; 2 tsp Dijon mustard; ¼ tsp turmeric; 1 tbsp low sodium tamari; 2 tsp arrowroot powder; 3 tbsp nutritional yeast; ½ tsp kala namak (to taste); ⅛-¼ tsp white pepper

#plantbased #vegan #classic #homecooking #oilfree

This is an IN-PROGRESS recipe! It’s a blend of what I did and notes for next time. It’s a tofu-based quiche inspired by this frittata recipe on the Ode to Mung Beans blog.

Quiche

This is an delightful, in-progress recipe for plant-based, oil-free Quiche. It's delicious! It is largely based on the Ode to Mung Beans recipe at https://anodetomungbeans.wordpress.com/2013/05/15/the-incredible-vegan-frittata/

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Prep Time 20

Cook Time 50

Resting / cooldown time 20

Total Time 1 30

Course Main Course

Cuisine French

Servings servings

Equipment

pie dish
parchment paper

Ingredients

For the Crust:

2 cups cooked brown rice (this or bread or half & half)
4 slices plain bread (this or rice or half & half)

For the Veggies:

1 handful mushrooms sliced
1 handful kale chopped
2 cloves of chopped garlic
1 leek cleaned & sliced

For the Filling:

16 oz. block firm tofu drained
⅔ cup soy milk
2 tsp Dijon mustard
¼ tsp turmeric
1 tbsp low sodium tamari
2 tsp arrowroot powder
3 tbsp nutritional yeast
½ tsp kala namak to taste
⅛-¼ tsp white pepper

Instructions

For the Crust:

Preheat oven to 375℉
In a parchment-lined pie dish, pack in brown rice or bread slices (or half & half).
Bake for 10 minutes

For the Veggies:

In a skillet, briefly cook your veggies of choice. I added a handful of frozen sliced baby bella mushrooms, a handful of frozen chopped kale, some jarred chopped garlic, and cleaned & sliced leeks (at the very end so they didn't overcook). Cook until they release some of their moisture.
Optionally, reserve a few cooked veggies to the side to add to the top.

For the Filling:

In a food processor (or blender), blend tofu through nutritional yeast.
Blend in kala namak and white pepper to taste.

For the Quiche:

Pour 'Egg' filling over veggies and mix.
Pour Mixture over crust.
Bake, uncovered, 50 minutes (next time I will bake uncovered for 30 minutes and covered for 20 minutes).
Let quiche cool down for 20+ minutes, slice, and enjoy!

Notes

Lots of notes. This was really, really tasty, but a little on the moist side. My thoughts for next time:

The original recipe used egg replace, and suggested flax. I may either try 1 more tsp arrowroot or a tablespoon of ground flax (the latter packing a better nutritional wallop).
I love the leeks in here but some may find them too crunchy, jfyi.
If I make the bread version, I’m going to try a trick from my Mémère. I’m going to flatten the bread and then toast it in a toaster.
If I make the brown rice version, I’ll probably add 1-2 flax eggs to it to try to keep it together a little better.

Other than those thoughts, this was delightful, which is why I’m writing it up. I will update the notes and recipe when I have finalized my favorite version.

Tried this recipe?Let us know how it was!

I really enjoyed this with a side of steamed/sauteed broccoli and a good serving of Secret Aardvark Serrabanero sauce.