I grew up loving a light and fluffy spring quiche for Easter Brunch. In fact, I craved, begged, wished for that soft, spongy, melts-in-your-mouth, savory pie-shaped dish on Easter morning. But it wasn’t until I was a label-checking, ingredients-reading adult that I started to realize just why I loved quiche so much!.. It’s loaded with decadent ingredients. Whole eggs (lotsa yolks), cream, cheese, milk, buttery crust. It’s really like a savory dessert pie if you ask me. So for years I shunned my beloved quiche and turned away any offer for a slice – even on Easter morning. Sad, right? Well don’t fret. I found a solution! One day I experimented with a new kind of quiche. A healthier quiche that is much lower in saturated fat – and completely free of dairy products – yet still deliciously decadent and fabulous. How in the world is this possible? Find out..
Silken Tofu is the base of this recipe. Yes, I said the “T” word. But do not let the “tofu” turn you off from making this dish! Trust me, tofu is like a sponge. It really has no flavor on its own – so it absorbs flavors very well. Thus, for this recipe the tofu turns into herbed, mushroom, vegan cheesy, vegan buttery bliss.
And don’t be intimidated by the long list of recipe ingredients – it may look like a lot, but really it’s easy. You simply saute some veggies, blend up the base – combine – and then bake. You can even make this quiche a day or two ahead of time and chill in the fridge.
Veg Option. Serving a crowd for Easter? This is the perfect dish to have on hand if you are celebrating Easter with a big crowd of guests. There is bound to be someone who may be vegetarian – or someone who just wants to try a veg option. This vegan quiche will please the “veggies” of your group.
Spring Quiche with Herbed Grain Crust
vegan, makes a 9″ quiche – use any leftover filling for mini-quiches in muffin cups
1/2 cup water
1 tsp salt
2 Tbsp agave
1/3 cup flaxseed meal (or nut meal – or a hearty flour like whole wheat)
1 cup white flour
2 Tbsp olive oil
2 Tbsp fresh chopped herbs (rosemary, thyme, sage, basil)
cornmeal for dusting
1 – For blender:
15 ounces, silken tofu
1/4 cup arrowroot powder or corn starch
1 tsp salt
1 tsp black pepper
1/2 cup soy milk
1/4 cup white vegan cheese (try Daiya or Follow Your Heart brands) OR 2 Tbsp nutritional yeast
2 Tbsp agave syrup agave syrup
2 Tbsp parsley, chopped
2 – To saute:
1 Tbsp cumin
dash of cayenne or red pepper flakes
3 Tbsp pine nuts
4 scallions, chopped
1 cup red bell pepper, diced
1 cup mushrooms, chopped
1/4 cup parsley, chopped
2 Tbsp lemon juice
3 Tbsp vegan buttery spread
1/4 cup vegan white cheese (same as above)
Quiche Glaze Topping:
1 Tbsp olive oil
2 Tbsp lemon juice + pinch lemon zest
1 tsp agave syrup
garnish: lemon slices, chopped parsley
1. Preheat oven to 350 degrees. Grease a 8-9″ cake pan. Combine all the crust ingredients in a large bowl. Adjust flour as needed to get a soft, but knead-able dough. Roll out dough on floured surface to about a 12″ circle. Drag bottom of crust through a few tablespoons of corn meal. Position dough in cake pan. Brush crust with an olive oil/agave glaze. Poke a few holes in bottom of dough. Place a parchment paper circle on top of crust, fill with cooking weights or dry beans. Bake at 350 degrees for 10 minutes. Set Pan aside to cool while you work on filling.
2. Prep the veggies. Saute all the “saute” filling ingredients over high heat for about five minutes-or until cooked down and slightly caramelized. Set aside.
3. In a blender, combine all the “blender” filling ingredients. Blend until smooth. Combine the sauteed veggies with the blender mixture – then fold in 1/4 cup of shredded white vegan cheese. Pour the mixture into the crust.
4. Prep top glaze and drizzle over top of quiche. Sprinkle a few red pepper flakes on top. Add a few lemon slices to the quiche before baking.
5. Bake at 375 for 45 minutes or until top is browned and edges are firm. If the center seems a bit soft, that is OK. As the quiche cools, it will firm up. Allow to cool for an hour before serving warm – or chill in fridge and serve cold. Serve with fresh black pepper, fresh lemon slices and chopped parsley.