Quick Easy Vegan Tofu Vegetable Quiche

Quick And Easy Quiche Recipe For Family, Fancy Enough For Company

Quiche recipe courtesy Lonica Eisenbraun, owner of Natural Selections

Tofu quiche is a quick and easy family favorite at Lonnie's house, just like tofu burgers are at our house.

We've adapted Lonnie's recipe, or let's just say it has evolved! We've added Besan Sauce, which makes the quiche very light and creamy, and garlic - since we're now addicted.

This tofu quiche recipe is pretty and delcious - great for company or any special meal, perfect served with a green salad, and rice. It's also a complete meal by itself - wonderful for a take-along lunch.

For a quick easy quiche recipe, use a frozen pie crust, or skip the crust althogether, as Lonnie often does. Delete the sauce, throw all ingredients into the food processor and whiz for about a minute. But if you're making this for company, do the whole enchilada (um, I mean quiche)

6 - 8 Servings Quiche

Pie Crust Ingredients:

• 3/4 cup unbleached white flour
• 3/4 cup whole wheat or spelt flour
• 1/2 Tbsp salt
• 2/3 cup cold butter OR veggie spread
• 1/2 cup ice water

Crust Directions:

1. Mix flour and salt
2. Cut in butter or veg spread with pastry blender or a fork until mixture is the texture of coarse meal
3. If Using Veggie Spread: Rub into the flour with your hands until the mixture is crumbly
4. Add water a Tbsp a time, stirring lightly with a fork, until dough starts to clump together
5. Form dough into a ball and press flat
6. Roll out evenly on a floured surface
7. Place in 9" regular glass pie plate (not a deep dish pie plate) and crimp edges
8. Lightly dust the bottome of the crust with flour
9. Wrap and chill in fridge until filling is ready

Filling Ingredients:

• 1 lb firm tofu, cut into large chunks
• Optional: Besan Sauce (recipe below)
• 1 Tbsp oil
• 1/4 cup coarsely grated carrot (1/2 of a medium sized carrot)
• 1 celery stalk, finely diced (slice thin lengthwise, then cross wise)
• 1/2 red bell pepper, seeded and finely diced (slice thin lengthwise, then cross wise)
• 1/2 green bell pepper, seeded and finely diced (slice thin lengthwise, then cross wise)
• 1 Tbsp minced jalapeño pepper, seeded and finely diced (slice thin lengthwise, then cross wise) OR a pinch of cayenne
• Optional: 1 - 2 cloves garlic, minced OR 1/4 tsp garlic powder
• 1/4 cup fresh parsley, chopped
• 1 Tbsp dried basil leaf
• 1/2 tsp dried thyme leaf
• 1/2 tsp dried oregano leaf

Besan Sauce:

• 3 Tbsp besan (chickpea flour)
• 1 Tbsp olive oil
• 2 Tbsp nutritional yeast
• 1 unsalted veggie bouillon cube
• 1 1/4 cups unsweetened soy milk or rice milk
• 1/2 tsp salt
• 1/4 Tbsp ground black pepper
• 1 Tbsp Braggs Liquid Aminos or soy sauce
• Add the oil and besan flour to a saucepan, heat on medium, stirring, until the mixture forms a paste
• Whisk in the non-dairy milk, Braggs or soy sauce, nutritional yeast, salt & pepper
• Reduce heat to medium low, stir with whisk until mixture thickens (it'll be quite thick)
• Turn off heat and set aside

Quiche Directions:

1. Preheat oven to 425 degrees and assemble ingredients
2. Cut tofu into 1 inch chunks and mash in food processor, with a potato masher, or your hands
3. Heat a sauté or fry pan on medium
4. Prepare the Besan Sauce
5. Prep the veggies
6. Stir fry veggies 5 minutes on medium high
7. Combine mashed tofu, sauce, veggies in a large bowl
8. Spread the mixture in the cold pie crust, smooth the top and place in the middle of the oven
9. Bake for 10 minutes to set pie crust then turn temperature down to 375 degrees and bake for 25 to 35 minutes more until crust is golden brown
10. Cool on a rack for 10 minutes before serving