Vegan Breakfast Quiche

By March 26, 2017Eat, Recipes

You won’t even miss the eggs and cheese.

Want to try eating more plant-based, but can’t imagine breakfast without eggs? Give this vegan quiche a chance. Full of veggies, healthy fats, protein, and flavor, it’s the perfect addition to your weekend brunch. Bonus: make it on the weekend and save a few slices for quick and delicious breakfasts during your busy week.

Vegan Breakfast Quiche

 

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Time: 45 minutes

When to eat it: breakfast, brunch, or any time of the day because it is so good!

Perks: low-carb, plant-based, high-protein

Sh*t you need:

For the crust:

1 tbsp ground flax + 3 tbsp water, mixed together
1 cup whole raw almonds, ground into flour
1 cup gluten-free rolled oats or buckwheat groats, ground into flour
1 tsp dried oregano
1/2 tsp kosher salt
1 tbsp coconut oil or olive oil
1-2.5 tbsp water, as needed

For the filling:

1 package (14 oz) firm tofu
1 tbsp olive oil
1 onion, sliced
4 large garlic cloves, minced
8 oz sliced mushrooms
1/3 cup oil-packed sun-dried tomatoes, finely chopped
1 cup baby spinach
2 tbsp nutritional yeast
1 tsp dried oregano
2 tsp dried thyme
3/4 tsp Himalayan salt
Black pepper, to taste
Red pepper flakes, to taste

The Recipe:

1. Preheat oven to 350° F and grease a round glass pie dish. 

2. Drain the tofu and squeeze out as much water as possible with a paper towel. 

For the crust:
3. Whisk together flax and water in a small bowl and set aside so it can gel.

4. In a large bowl, stir together the almond flour, oat or buckwheat flour, oregano, and salt.

5. Add in the flax mixture and coconut or olive oil.

6. Add in water until 1 tbsp at a time until the mixture reaches a dough-like consistency.

7. Press the mixture evenly into the pan, working your way from the center to the edges.

8. Bake the crust at 350° F for 15 minutes, or until lightly golden. 

For the filling:
9. Preheat the oven to 375° F.

10. Blend tofu until creamy. You may need to add a little bit of plant based milk to help it blend. 

11. In a skillet, cook olive oil, onion, and garlic over medium heat until fragrant. Stir in sliced mushrooms and cook on medium-high heat until most of the water cooks off the mushrooms, about 10 minutes.

12. Stir in the salt, pepper, oregano, thyme, sun-dried tomatoes, spinach, nutritional yeast, and red pepper flakes until combined. Cook until the spinach is wilted.

13. Remove from heat and stir in the tofu until thoroughly combined. 

14. Add the filling to the pan with the crust.

15. Bake quiche 35 minutes, or until the quiche is firm to the touch. 

16. Allow to cool, slice, and enjoy! 

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Author Laura Dziubyk

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