Sunday, February 17, 2013

Vegan Quiche

Vegan Quiche

What's comforting on a Sunday is something light but filling and packs a delish punch, Quiche is that perfect recipe. They are fairly quick, tasty, and it makes everyone think you worked even harder. Perfect for breakfast, lunch or dinner, quiches are easy and crowd-pleasing. Take this quiche for a spin with a recipes that includes Spinach, Baby Portobello Mushrooms, Bacon and Vegan Cheese. Quiches can be easily changed up, you can make a different one with your favorite ingredients and enjoy them over and over again. Serve with a fresh green salad or serve by itself, you will enjoy it morning, noon, or night. Enjoy!


"Egg" Mixture
1 1/2  Tablespoons The Vegg
1 cup hot water
1 cup Tofu, I used extra firm
1/2 teaspoon cornstarch
1 Tablespoon Nutritional Yeast
Salt and pepper, to taste

2 Tablespoons olive oil
2 cups Spinach, uncooked
2 green onion, finely minced
1 clove garlic, finely minced
1 teaspoon dried parsley
1 cup Mushrooms, chunked into small piece (I used baby portobellos)
4 slices of your favorite vegan bacon, cubed small
1/4 cup vegan Daiya cheese, grated (Any flavor you like, I used Jack)
Pinch red pepper flakes (optional)
Salt and pepper, to taste

1 cup flour
1/4 teaspoon Salt
1/2 cup Crisco, cold
5 to 6 tbsp Water, cold

You can add extra Nutritional yeast, parsley, and salt & pepper sprinkled on top of the Quiche as well for extra cheesy flavor and decoration.


Heat the oven to 400 Degrees


To make the pastry, combine the flour into a mixing bowl or kitchen aid mixer and add your salt. Slowly add in your chilled Crisco. Add the water gradually, bringing the dough together to incorporate the ingredients. The dough may be sticky but that is fine. Chill dough for 30 minutes

Flour a rolling pin and your worktop and roll out the pastry into a large thin round. Grease a 11 or 12 inch dish (tart pan) and lay the pastry into it. Press it gently round the edge and sides so it fits then trim off any excess dough. Lightly pierce the dough with a fork all around the bottom to prevent bubbles.

Blind bake the pastry for 10 minutes in the oven, so it won't be soggy when the filling is added. Remove from the oven and set aside for the filling to be added later.


In a medium/large saute pan add your 2 Tbsp oil and heat to medium/medium high. Add green onions and garlic and saute until slightly translucent and fragrant, 8 minutes or so. Add your mushrooms and bacon, saute for for another 5 minutes. Once mushrooms are cooked season with red pepper flakes and parsley and mix. Add in spinach and cook until wilted, taste and add salt & pepper to taste.

"Egg" Mixture
In a blender add Tofu with the water, The Vegg, cornstarch, and Nutritional Yeast, blend to combine the ingredients. Add salt and pepper to taste.

To Assemble
Arrange the veggie mixture in the pastry case, spoon/pour in the "Egg" mixture over the top and smooth to evenly cover. Sprinkle more nutritional yeast, parsley, and salt & pepper (if desired).

Bake the quiche for around 45 minutes, until it is cooked and the filling has set, you will see it bubble and brown. The quiche will get less jiggly over time. Once cooked, remove from the oven and top with cheese and a light drizzle of oil and put back into the oven for another 5 minutes or until cheese melts. Serve hot or cold, goes great with fresh green salad or just by itself. When it sits overnight it firms up even more, so it only gets better with time. Enjoy!


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