A great vegan alternative to quiche. So much flavor, I could eat it every day. Great when served with a light salad.

papebj

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Recipe Summary

prep:
25 mins
cook:
40 mins
additional:
10 mins
total:
1 hr 15 mins
Servings:
8
Yield:
1 9-inch quiche
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Place pie crust in a 9-inch pie plate.

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  • Heat olive oil in a large skillet over medium heat. Saute garlic until slightly toasted, about 2 minutes. Add mushrooms, kale, and onion; saute until leaves are wilted and onion is translucent, about 5 minutes.

  • Combine tofu, egg replacer, Dijon mustard, nutritional yeast, lemon juice, onion powder, garlic powder, turmeric, and salt in a food processor. Blend until smooth. Pour into a bowl and fold in kale mixture.

  • Pour mixture into the pie crust and level the top with a spatula.

  • Bake in the preheated oven until center is firm and top is golden, 30 to 40 minutes. Cool for 10 minutes before serving.

Cook's Note:

Kale can be substituted with spinach.

Nutrition Facts

221 calories; protein 7.7g; carbohydrates 19.4g; fat 13.6g; sodium 325.1mg. Full Nutrition
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