Sunday Funday Quiche

Posted on: August 29th, 2010 by missycoppage 2 Comments

Sunday Funday QuicheEvery now and again we like to get together with our friends and let loose on Sunday.  This week we decided to have a brunch picnic in the park.  We had coffee, mimosas, fruit, hummus, fresh pitas, and vegan quiche.  Then we ran around in our clothes in the water park!!!  For my quiche I used a store bought vegan friendly crust and filled it with kale, baby portobellos, red onion, and tomatoes.  The crust is not necessary if you do not have access to one and you can use whatever veggies you like or have on hand to fill.

Sunday Funday Quiche

Serves 6-8
Time: 1 hour
1 Package Extra-Firm Tofu, drained and pressed
1 tsp Onion Powder
1 tsp Garlic Powder
1 tsp Sea Salt
1/2 tsp Turmeric
1/4 Cup Nutritional Yeast
1/4 Cup Cornstarch
1 1/2 Tbsp Dijon Mustard
1 Tbsp Lemon Juice
4 Cups Veggies of your choice to fill
*Preheat oven to 350 degrees
*Combine all ingredients except for veggie filling in a blender.
*Blend until smooth and creamy.
*Put blended mixture in medium size bowl and add veggies.  Mix all together.
*Pour into pie crust or 9 inch pie dish.  Spread mixture around with spatula until smooth and flat on top.
*Bake 40-45 minutes. (till golden and center is not mushy)
*Cool for about 10 minutes then serve.

2 Responses

  1. mangocheeks says:

    I've never made quiche with tofu, I have to admit this looks rather impressive and very appealing to the stomach.

  2. William Lusk Coppage says:

    This was delicious. I have never been a fan of quiche (eggs in general), but this was great. The texture and flavor. The pastry/pie crust also gave it a sweet feel to it.

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