Tofu Quiche
A delicious and nutritious dairy-free quiche made with tofu and colorful vegetables, perfect for brunch or dinner.
Ingredients
For the Potato Crust
- 3 medium-large potatoes, grated Squeeze out excess moisture for a crispy crust.
- 2 Tbsp melted vegan butter (or olive oil) For greasing the crust.
- 1/4 tsp sea salt
- 1/4 tsp black pepper
For the Filling
- 2 cups thinly sliced leeks
- 3/4 cup cherry tomatoes, halved
- 1 cup chopped broccoli
- 3 cloves garlic, chopped
- 12.3 ounces extra-firm silken tofu, patted dry Crucial for desired creaminess.
- 2 Tbsp nutritional yeast
- 3 Tbsp hummus
Instructions
Preparation
- Preheat your oven to 450°F (232°C). Lightly spray a 9.5-inch pie pan with non-stick spray.
- Grate the potatoes until you have approximately 3 cups. Squeeze to remove excess moisture. Combine with melted vegan butter, sea salt, and black pepper, then press into the prepared pie dish. Bake the crust for 25-30 minutes until golden brown.
- Lower the oven temperature to 400°F (209°C) after removing the crust.
Cooking
- Toss the leeks, cherry tomatoes, broccoli, and garlic with a splash of olive oil, sea salt, and black pepper. Spread on a baking sheet and roast for 20-30 minutes until softened and golden.
- In a food processor, blend the drained silken tofu, nutritional yeast, hummus, and season with salt and pepper until smooth.
- Stir the roasted vegetables into the tofu mixture, and pour into the pre-baked potato crust. Spread evenly and bake at 375°F (190°C) for about 30-40 minutes until golden brown.
Serving
- Allow the quiche to cool briefly before slicing. Serve warm, at room temperature, or chilled.
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Notes
For a crispier crust, par-bake the potato crust a few minutes longer. Garnish with fresh herbs before serving for added color.