Three potlucks in, and this recipe is still a hit! If you've been missing quiche, or just like yummy food, give it a try!
Vegetarian Converting Quiche
Makes 2 9” Quiches, Serves: 8-16
Ingredients:
2 blocks firm tofu, drained and squeezed
1 cup unsweetened plain soy milk
1/2-1 tablespoon red miso paste*
1/2-1 tablespoon low sodium tamari
1 heaping tablespoon nutritional yeast
1 tablespoon unsalted tahini
1 cube vegetable bouillon
2 pinches white pepper
2 pinches nutmeg
1 pinch black pepper
1 pinch smoked paprika
1.5 teaspoons turmeric
1 teaspoon black salt
1 smidgen paprika
2 1/2 cup finely chopped broccoli (about one small crown)
3 cups diced baby bella mushrooms
2 medium shallots, finely diced
2 tablespoons grapeseed oil
10 medium Sage leaves, finely chopped
18 medium Basil leaves, finely chopped
2 frozen vegan pie crusts of your choice
Garnish with cherry/grape tomatoes
* Miso Master Organic is the brand I use. Found at most Smith's, Sprouts, Whole Foods and Natural Grocers. They are all gluten-free. You can sub yellow, white, and other miso without issue.
Directions:
Heat one tablespoon of oil on medium. Dice and sauté shallot for 5 minutes, until soft and caramelized.
Add to 10 cup food processor. Drain and cut your tofu blocks in half. Squeeze and add to food processor. Add miso, tamari, tahini, and bouillon cube - blend for one minute. Add spices and nutritional yeast - blend. Add soy milk, half the basil, and black salt - blend until smooth and creamy.
Chop broccoli and mushrooms. Dice sage and remaining basil.
Heat one tablespoon of oil on medium. Sauté vegetables uncovered on medium low for 8 minutes, adding the sage in the last few minutes. Add the basil and remove from heat.
In a large mixing bowl add half of the veggies and cream filling, fold, then add the rest and mix.
Evenly dole into pie crusts. Bake at 425 for 40 minutes.
Let sit for 15-20 minutes before cutting and serving.
Create, share, love at first bite!
