Plant-Based Perfection: Vegan Red Pepper & Feta Quiche

nutritional yeast

🥗Healthier: ground flaxseed

💰Cheaper: brewer's yeast

Ground flaxseed adds omega-3s and fiber while being cost-effective.

vegan feta cheese

🥗Healthier: crumbled tofu

💰Cheaper: cottage cheese

Cottage cheese is less expensive and adds creaminess.

Start by draining the silken tofu to remove excess moisture.

Blend the drained tofu with cornstarch, black salt, black pepper, and vegan parmesan until creamy.

Add turmeric to the tofu mixture for color and blend.

Fold in the vegan feta cheese, thyme, and chives into the tofu mixture.

Heat olive oil in a skillet over medium heat.

Add sliced onion and sauté until softened, about 5 minutes.

Add diced red bell peppers and continue to sauté until slightly soft, about 10 minutes.

Decide whether to add the sautéed peppers to the tofu mixture now for a bit of crunch or cook them longer for a softer texture.

Prepare the store-bought pie crust by pressing it into a pie dish, ensuring a consistent thickness on the edges.

Prick the crust with a fork to prevent bubbles during baking.

Preheat the oven to 180°C (approximately 356°F).

Bake the crust in the preheated oven for about 10 minutes to dry it out slightly.

After 10 minutes, remove the crust from the oven and fill it with the tofu and vegetable mixture.

Return the filled quiche to the oven at 180°C for about 45 minutes.

Let the quiche cool completely to room temperature before slicing.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens