Veggie Quiche

One of the first things I made after deciding not to eat meat, eggs, or dairy was a veggie quiche....mostly because I wanted to see if I could do it without eggs or milk.

The first was so bad that the boyfriend and I each took one bite and threw it right into the garbage. After a few experiments, though, I have it down and am happy to share my take on a Vegan Veggie Quiche.

You will need:

1 frozen whole wheat pie crust 

(vegan friendly, of course)

1 package extra firm tofu

1/2 cup nutritional yeast

1/2 cup Daiya cheddar shreds 

(it's not cheese, it's made from peas and nuts and it tastes great)

1 package veggie soup mix

(make sure it is vegan friendly)

1 tsp sea salt

1 1/2 tsp black pepper

1 bag frozen organic spinach

8 oz. sliced mushrooms

1/2 red bell pepper, chopped

1/2 green bell pepper, chopped

3-4 cloves of garlic, diced

3 TBSP olive oil
Paprika for garnish
(not sweet paprika)

First, a word about nutritional yeast. If you've never heard of this ingredient, you'll want to look for it in the bulk section of your grocery store.It's not yeast like you might be familiar with from baking because it is a deactivated yeast (it doesn't help anything rise). It has a cheesy, nutty flavor. A photo below:

Before preparing any of your ingredients, partially cook your pie crust according to package directions, usually about 15 minutes. Use a fork and make a few little pricks in the crust.  If you don't, it gets all puffy and then you can't put as much into it.

Since frozen pie crusts generally come in packs of two, you can double the filling to make two quiches and freeze one for a day you don't have time to cook or just plain don't feel like it!

In a large skillet over medium heat, sautee the onions in the oil until soft. When soft but not browned, add the peppers and mushrooms and cook until all ingredients are soft and lightly browned. Last, add the garlic and spinach and cook until the spinach is thawed and most of the liquid has evaporated.

While your veggies and pie crust are cooking, you have plenty of time to prepare your "egg" mixture.

Into a food processor, add tofu, nutritional yeast, "cheddar," veggie soup mix, salt and pepper. Blend until thoroughly combined.

In a large bowl, mix together the veggie mixture and the tofu mixture, using a large spoon. The tofu mixture is very thick, so it may take you a few minutes to get it combined. Trust me, you want to use extra firm tofu. There is enough liquid in the veggies to make this fluffy. If you use firm tofu instead, the whole quiche is too runny and doesn't hold up when you try to cut it.

Pour mixture into your pie crust and sprinkle with paprika. Bake for about 45 minutes at 375. Remember, every oven is different, so you may need a to adjust the time for your oven.

Not only is this a great recipe for vegetarians and vegans, but it's also great if you're trying to eat less fat and cholesterol.