I Could Eat This Vegan Tomato & Basil Quiche Every Morning

nutritional yeast

🥗Healthier: brewer's yeast

💰Cheaper: parmesan cheese

brewer's yeast is often less expensive and has a similar flavor profile.

firm tofu

🥗Healthier: silken tofu

💰Cheaper: cottage cheese

silken tofu can create a creamier texture.

pie crust

🥗Healthier: whole wheat crust

💰Cheaper: store-bought crust

store-bought crust saves time and effort.

almond milk

🥗Healthier: oat milk

💰Cheaper: soy milk

soy milk is often less expensive and widely available.

Soak 1/3 cup of yellow mung beans in water overnight or for at least three hours.

Mix 1 and 1/3 cups of flour, 1/2 teaspoon of sugar, and 1/2 teaspoon of salt in a bowl.

Cut in 1/2 cup of cold vegan butter chunks with a fork until crumbly.

Add 1 tablespoon of cold water at a time until the mixture holds together, about 3 tablespoons total.

Shape the dough into a ball, flatten it into a disc, and wrap it in plastic wrap. Chill in the fridge for 30 minutes.

Roll out the chilled dough on a floured surface to about 1/8 inch thick.

Place the rolled dough into a 9-inch tart pan, folding it into the edges and trimming off excess crust.

Poke holes in the bottom of the crust with a fork and chill in the fridge for another 30 minutes.

Preheat the oven to 350°F.

Place the crust on a baking tray, cover with oiled aluminum foil, and add pie weights or dry beans. Bake for 25 minutes.

Remove the foil and pie weights, bake for another 5 minutes until golden brown, then cool on a wire rack.

Chop 1/2 cup of onion, 2 cloves of garlic, 3 oz of mushrooms, and 1/2 cup of grape tomatoes.

In a skillet, heat olive oil over medium heat and sauté the chopped onion for about 5 minutes until softened.

Add the mushrooms and garlic, cooking until the moisture from the mushrooms evaporates.

In a blender, combine 1/2 of a 14 oz package of extra firm tofu, soaked yellow mung beans, 3/4 cup of almond milk, 3 tablespoons of nutritional yeast, 1 teaspoon of onion powder, 1/2 teaspoon of nutmeg, 1/2 teaspoon of turmeric, 1/2 teaspoon of salt, 1/2 teaspoon of black pepper, and 1/2 teaspoon of black salt. Blend until smooth, about 2-3 minutes.

In a bowl, mix the blended filling with the sautéed onions, mushrooms, and 3/4 cup of shredded vegan cheese.

Pour the filling into the prepared crust, spreading it evenly. Top with fresh basil leaves and halved grape tomatoes.

Bake in the oven for 45 minutes or until the filling is set.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens