Vegan Vegetable Quiche

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Before going plant based, one of my son’s favorite meals was quiche. He would eat at least 2 or 3 helpings when it was made for dinner, and would even bring leftover slices in his lunchbox the next day to school! After going plant based and gluten free, I was determined to find a way to recreate one of his favorite meals for him to enjoy. This recipe calls for a pre-made pie shell from Wholly Gluten Free Dedicated Bakehouse by Wholly Wholesome. These pie shells are are not only gluten free, dairy free, but ALLERGY free (not containing wheat, dairy, soy, eggs, peanuts, tree nuts, fish, shellfish, and sesame). The pie shells come in a pack of two, so I always double my recipe to have leftovers the next day. Packed full of fresh vegetables, a delicious and flaky crust, and topped with yummy vegan shreds, this quiche is sure to be a family favorite.

Ingredients

• Gluten Free Pie Shell: I always use Wholly Gluten Free by Wholly Bakehouse, 9” pie shells to make this recipe. I have found these at Trader Joes, Publix, and Whole Foods. 
• Extra firm tofu: 1 14.oz package (drained and pressed)
• Nutritional yeast: Packed with vitamins and minerals, while giving the quiche the “cheesy” flavor.
• Miso Paste: Gives the quiche that umami flavor.
• Gluten free soy sauce
• Garlic: Fresh or minced in fine
• Salt
• Pepper
• Onion Powder
• Broccoli: You may use riced or chopped florets. 
• Kale
• Spinach
• Shredded Carrots
• Vegan Cheddar Shreds

How to Make Vegan and Gluten Free Vegetable Quiche

Preheat your oven to 400° F.  Let your pie shell sit at room temperature for 10 minutes, then poke 2-3 holes in the crust with a fork. Put shell in oven and let precook for about 7 minutes. 

While waiting on your pie crust to thaw, sauté garlic, fresh kale, fresh spinach, riced or chopped broccoli florets, and shredded carrots in large sauté pan. Cook until all vegetables are softened and done. 

In a food processor, add in tofu, miso paste, nutritional yeast, soy sauce, onion powder, salt, and pepper and pulse/blend until all combined. Then, stir in your cooked vegetable mixture and continue to blend until all ingredients are mixed together and combined.

Take precooked pie crust out of oven and carefully scoop in your quiche filling. Sprinkle top with vegan cheddar shreds and bake for 20-25 minutes.

Let cool for an additional 15 minutes then serve.

Storage Instructions

Covered in plastic wrap or sealed in an airtight container, this quiche will last refrigerated up to 5 days. 

*Notes: inspired and adapted from createmindfully.com

Vegan and Gluten Free Vegetable Quiche

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Course Main Course

Ingredients

  

• 1 9 in pie shell vegan and gluten free
• 1 14 oz extra firm tofu pressed and drained
• 2 Tbsp nutritional yeast
• 1 Tbsp miso paste
• 1 Tbsp soy sauce or coconut aminos gluten free
• 1 tsp onion powder
• 1 tsp minced garlic or 1 fresh clove
• 1/2 tsp salt
• 1/2 tsp pepper
• 2 cups baby kale
• 2 cups baby spinach
• 1 cup shredded carrots
• 12 oz. bag  riced or 2 cups chopped broccoli florets
• 1/4 cup vegan cheddar shreds

Instructions

 

• Preheat oven to 400° F
• Let pie shells sit at room temperature for 10 minutes to thaw. Poke 2-3 holes in the bottom of the crust with a fork and bake for 7-10 minutes. 
• In a large sauté pan, cook garlic, kale, spinach, carrots, and riced or chopped broccoli until cooked through. 
• In a food processor; blend tofu, miso paste, nutritional yeast, soy sauce, onion powder, salt and pepper until smooth 
• Add in cooked vegetables to food processor and pulse/blend until combined. 
• Pour quiche filling into precooked pie crusts and top with vegan cheddar shreds
• Bake for 20-25 minutes
• Let cook for 15 minutes and serve.

Notes

*Notes: inspired and adapted from createmindfully.com