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Vegan Spring Vegetable Quiche

Vegan Spring Vegetable Quiche: A Wholesome Brunch Delight

This Vegan Spring Vegetable Quiche is a delightful, nutritious dish perfect for brunch gatherings.
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Prep Time 20 minutes
Cook Time 40 minutes
Cooling Time 15 minutes
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Breakfast
Cuisine: Vegan
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • Vegan Pie Crust Use store-bought or homemade for a flaky base.
For the Filling
  • 1 cup Asparagus, chopped Adds freshness and crunch; green beans work as a great substitute.
  • ½ cup Cherry Tomatoes, halved Provides sweetness and juiciness; grape tomatoes can be used in place.
  • ½ cup Spinach, chopped Boosts nutritional value and enhances color; Swiss chard or kale are perfect alternatives.
  • ½ cup Green Onions, sliced Adds depth of flavor; regular onions can serve as a substitute.
  • 2 tablespoons Olive Oil For cooking and moisture; any neutral oil will do.
  • 14 oz Firm Tofu Acts as the creamy base for the filling; silken tofu offers a softer texture.
  • ½ cup Unsweetened Plant Milk Provides dairy-free creaminess; soy, almond, or oat milk are all good options.
  • ¼ cup Nutritional Yeast Infuses a cheesy flavor; omit or swap with vegan cheese if desired.
  • 1 tablespoon Dijon Mustard Enhances flavor complexity; yellow mustard is an alternative option.
  • ½ teaspoon Turmeric Offers color and a touch of earthiness.
  • ½ teaspoon Salt Essential for seasoning; adjust based on your taste preferences.
  • ¼ teaspoon Black Pepper Provides basic seasoning; use cayenne for a little kick if you like!

Equipment

  • Oven
  • Blender
  • skillet
  • Pie Dish

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. Prepare your vegan pie crust and place it gently into a pie dish. Prick the bottom with a fork.
  3. Heat olive oil in a skillet over medium heat. Add asparagus and green onions, sauté for 3-4 minutes. Add spinach and cook until wilted.
  4. Blend tofu, plant milk, nutritional yeast, Dijon mustard, turmeric, salt, and black pepper until smooth.
  5. Distribute sautéed vegetables in the pie crust, add cherry tomatoes, and pour the blended tofu mixture over it.
  6. Bake for 35-40 minutes until set and golden. Insert a knife to check doneness.
  7. Allow to cool for 10-15 minutes before serving.

Nutrition

Serving: 1sliceCalories: 200kcalCarbohydrates: 15gProtein: 10gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gSodium: 300mgPotassium: 400mgFiber: 3gSugar: 2gVitamin A: 2500IUVitamin C: 20mgCalcium: 150mgIron: 2mg

Notes

Customize your filling with your favorite vegetables or spices. This quiche is excellent for meal prep and is best stored in an airtight container.

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