This vegan quiche is so easy to make and packed with delicious flavor. It’s the best thing for breakfast or brunch.
Ingredients
1 cup
Wheat flour, whole wheat
(for crust)
1/2 cup
Rolled oats, dry
(for crust)
1 tbsp
Flaxseed meal (ground)
(flax egg (for crust))
3 tbsp
Water
(flax egg (for crust))
4 tbsp
Coconut oil
(melted)
1 tsp
Himalayan salt
1 pepper(s)
Red chili pepper (also chile or chilli)
(optional)
1 medium
Zucchini
(chopped)
2 medium mushroom(s)
Portobello mushroom
(sliced)
1 bunch
Basil, fresh
3 cup
Baby spinach
10 piece
Sun-dried tomatoes
(sliced)
2 tbsp
Nutritional yeast
340 gm
Tofu, silken, firm
(1 pack)
1 pinch
Salt and pepper
(to taste)
Instructions
Preheat the oven to 350.
Use a nonstick quick baking pan or spray with coconut oil or vegan butter.
Sauté mushrooms with salt and pepper in water till cooked.
Add all vegetables and basil of choice until cooked, leave it to slightly cook down.
Make 2 flax eggs (2 tbsp. of ground flax mixed with 6 tbsp. of water) let is rest to thicken up.
Mix tofu (any type works), nutritional yeast in a blender or by hand till smooth.
Add the flax eggs with oats and flour add water if needed till a dough ball.
Press the dough ball into the base of the quick baking tray, poke wholes w a fork and bake for 10 minutes.
Add the tofu mix and vegetables on top of the base.
Bake till solid.
Freeze or enjoy right away, serve with a green salad.
Notes:
Pre-Made Crust Option:
If you want to save time on this recipe, then you can use a pre-made store-bought 9-inch pie crust. It must be unbaked. This will save time on preparing the crust and make this recipe really fast and easy.
Gluten-Free option:
If you’d like to make this quiche gluten-free then either buy a pre-made gluten-free pie crust and use that or make it crustless.
