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–+ servings

Vegan Broccoli and Tomato Quiche

Course: Entrees
Cuisine: American, healthy
Keyword: quiche, savory tart
Prep Time: 50 minutes
Cook Time: 40 minutes
Total Time: 1 hour 30 minutes
Servings: 6 servings
Author: unarosevegan
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Ingredients

Pastry for crust:

  • 1 cup spelt flour
  • 1/2 cup All Purpose flour  plus more for rolling
  • 1/2 cup vegan butter slightly chilled
  • 1/4 cup ice cold water

Filling:

  • 420 g package firm tofu
  • 1 tablespoon cornstarch
  • 2 tablespoons nutritional yeast
  • 2 tablespoons vegan parmesan
  • 1/4 teaspoon turmeric
  • 1/4 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1-2 teaspoons stevia seasoning or any salt free seasoning mix
  • 1/4 teaspoon paprika
  • 2 tablespoons unsweetened soy milk
  • 1 1/2 tablespoon fresh lemon juice
  • 1 tablespoon canola oil
  • 1 small onion finely chopped
  • 1 teaspoon garlic minced
  • 3 cups broccoli chopped into bite sized pieces
  • 2 cups tomato chopped
  • 1 packed cup kale chopped

Garnish:

  • 12 cherry tomatoes halved

Instructions

  • Preheat the oven to 350 degrees F.
  • To make the pastry crust: Place the flour into a large bowl. Cut in the vegan butter using a fork or pastry cutter until the mixture has a crumbly texture. 
  • Pour 1/4 of the ice cold water into the flour mixture and use the fork to combine. Mix dough gently but well, adding more water if needed, until you have a soft, workable dough. Don't over mix.
  • To roll the dough: Lightly sprinkle a baking mat with flour. Shape the dough into a rough ball, and put it in the center of the floured surface.
  • Roll it out until you have a rough circle that is several inches bigger than your tart shell, to allow room for the sides and edges of the crust.
  • To form the pie crust: Place the tart pan over the dough and flip it over. Use a knife to cut off the excess pastry around the edges. If using a tart pan, just press dough around the edges to cut.
  • If there are any holes or tears in the dough, fill them with some of the extra pieces. Press dough into the sides of the pan and pinch the edges to flute.
  • Refrigerate pie shell until using.
  • To make the filling; Place the canola oil to a non stick frying pan. Add the chopped onion and minced gatlic. Saute until the onions are soft and translucent, about 1 minute.
  • Add the chopped broccoli, tomatoes to the pan and stir fry until the vegetables are slightly cooked, about 1 minutes.Add the chopped kale and stir fry until wilted.
  • Placed cooked vegetables in a large mixing bowl and set aside.
  • Combine the tofu, cornstarch, nutritional yeast, vegan parmesan, turmeric, onion powder, garlic powder, paprika and stevia seasoning in a food processor. Process until well mixed.
  • Add the soy milk and process mixture until smooth. Set aside.
  • To make the quiche: Add the tofu mixture to the vegetables and mix well until combined.
  • Spoon filling into the pie shell. Smooth top and add cherry tomato halves as garnish.
  • Place quiche in the oven and bake uncovered for 40 minutes until firm and golden on top, turning in oven after 20 minutes.
  • Allow to cool for at least 5 minutes before slicing and serving.

Notes

Quiche can be served either warm or cold.