The basic recipe to work off of is here.
1 ready made pie crust-pre cook for 10 minutes
1 medium onion, finely chopped
2 cloves minced garlic
1 lb. your choice veggies (broccoli, spinach, mushrooms, red peppers, etc), cooked to just done
Any add ins like vegan ham or cheeze
1 lb firm tofu, drained
1/2 cup soy milk
2 tablespoons nutritional yeast
1/4 teaspoon Dijon mustard
3/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/2 teaspoon ground red pepper
1 teaspoon turmeric
1 Tablespoon olive oil
Cook your veggie of choice until just soft. Cook onion and garlic until golden, and add veggie and heat through. In blender, puree tofu, soymilk, mustard, salt, nutmeg, pepper, and soy cheese, until smooth. Pour into large bowl and add the onion and veggie mixture. Combine well. Taste for seasoning. Pour into pre-cooked pie shell, and bake at 400 degrees Fahrenheit for 35-40 minutes or until quiche is set (you may need to put foil around the crust if getting too dark). After 25 minutes, brush top of quiche with olive oil to brown. Allow to sit for 10 minutes before cutting.
HINTS FOR THE BEST
I use a pre-made pie shell. Follow the directions for baking and cook it empty for a little under its directions (ie- cook 12 min. you should only cook it 10).
Depending on your oven, you may need to add some foil or a pie ring around your crust to keep it from getting too brown.
1. The BEST is 1 tub of water packed soft tofu (not silken though). If you can’t get that, firm is still perfectly fine.
2. Press the tofu
3. Puree with the spices.
4. Fold in all the veggies.
Add some chopped up veggie meat and veggie cheese in it too. num num.
This was filled with portobello, spinach, onion, and broccoli.
I brought this baby to Lindy Loo’s (of Yeah That “Vegan” Shit fame) big to-do. An omni couldn’t tell it was vegan, so that’s a sign of a great quiche. And you’re lookin’ at it!