Protein Packed Plant-Based Vegetable Breakfast Quiche!

nutritional yeast

🥗Healthier: brewer's yeast

💰Cheaper: parmesan cheese

Brewer's yeast is often less expensive and still adds a cheesy flavor.

pie crust

🥗Healthier: whole grain crust

💰Cheaper: store-bought crust

Store-bought crust saves time and effort.

tofu

🥗Healthier: silken tofu

💰Cheaper: cottage cheese

Cottage cheese can provide a similar texture and is often less expensive.

black salt

🥗Healthier: sea salt

💰Cheaper: table salt

Table salt is more commonly available and cheaper.

Preheat the oven to 350°F.

In a bowl, combine almond flour, white sweet potato, tapioca starch, flax meal, and baking powder.

Use a pastry cutter to mix the dry ingredients, then mix with hands, adding water as needed to form a dough.

Roll out the dough between two pieces of parchment paper and place it in a 9-inch pie plate.

Pre-bake the crust in the oven for about 10 minutes.

In a blender, combine firm tofu, nutritional yeast, lemon juice, tamari, mustard, and water; blend until smooth.

Prepare the vegetables: lightly cook asparagus in boiling water for less than 5 minutes; combine with spring onions, cherry tomatoes, turmeric, onion powder, garlic powder, dill weed, and black pepper.

Pour the tofu mixture over the vegetables and fold to combine.

Pour the filling into the pre-baked pie crust and smooth the top.

Bake in the oven for 55 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens