So easy too!! Add in the onions and stir to … The other I just did potato, onion and green chile. Love the colors. is. Out of laziness, I used frozen shredded hash bwowns. Hi Dana and thanks for all you do! Let us know if you give it a try! You are a genius!!! Since this takes a while to make and we have busy lives, I might try to double next time and freeze one. Store leftovers loosely covered in the fridge for up to two days. Prep time was long but worth it. And do to the store being out of silken tofu (must be a good change happening out there) I used one package silken that I had on hand and one package of firm, came out so so good. We took different flavoured once and added vegetable broth to make it creamier. I notice that there is a link to sprouted wheat and wonder if a slice of sprouted ezekiel bread could be thrown into the processor. So good! In a pan over medium high heat, heat 1 tablespoon of the coconut oil. The only reason it did not get a 5 was because it took me much longer than 15 minutes. I think this would also be lovely with little tomatoes halved and some vegan fetta. I returned from the gym, put it together and by the time my dh returned from his run and had showered, a gourmet breakfast was ready! This was amazing!! You can also, Garlic & Herb Sweet Potato Nourish Bowl (30 Minutes! https://www.thespruceeats.com/vegan-broccoli-quiche-recipe-3376598 Not sure as I do not have much experience with reheating tofu…. Is there something I can use instead? Hope you love this recipe, Katrina! As a newly plant based, vegan-for-a-treat eater (6.5 months, down almost 90 pounds!!! If the crust begins to get too brown, loosely tent the edges with foil. It seems extra firm silken tofu may be a little more difficult to find than we expected. I used a little cheese on top. Fold into tofu mixture and use a small 2 tsp scoop to divide the … Hope that helps! I used tossed kale and onions as my veggies and topped it with Kite Hill yogurt. Going to try it with silken. what an awesome recipe :). I accidentally bought smoked tofu but it worked so well. I made this for the first time yesterday…in the words of my husband “it was slamming!”…thank you for sharing this recipe. We haven’t tried it, but that might work. This was SO good! I am not vegan, but I host a large annual holiday brunch that includes vegans, so I made this last year and am getting ready again to make it again this year. REAL VEGANS EAT QUICHE! Get our copy of FAN FAVORITES featuring 20 of our most loved, highly-rated recipes! This quiche is ridiculously good! Great recipe! Comforting Though you may want to keep the crust and filling separate until ready to bake to prevent the crust from getting soggy. I think you could do something like that. Place the dough on the tart pan and press it with your palm or fingers to evenly spread the bottom … Coming from a time-pressed working student, do you think it would be possible to use frozen hashbrowns? Its super duper creamy and the crust is perfect. Brilliant healthy quiche option! This was AMAZING! I am thinking to make these for a baby shower. Thank you for another great recipe! I accidentally Added an extra 100g of the tofu. I fried the potatoes and onions first I also sauteed the mushrooms and spinach. It’s shelf-stable and comes in a box. Yumm this is excellent. Janet! I don’t think my grandparents even knew that there were no eggs in it. Thank you! Not quite as firm, but it totally set up. Tofu cream filling 1. It means a lot to us! How long will it last? Nutritional yeast tastes cheesy and doesn’t help things rise. Cook on medium high until the onions If I make this again, I’ll use a vegan pie crust like Wholesome or make my own, or maybe, completely leave out the crust and make something more similar to a frittata. I’d also reccomend adding as much veggies as possible (broccoli is bomb) and adding vegan cheese to the mixture. There’s no “extra firm silken,” those are two opposite types of tofu as far as I’m aware. It’s even nice cold with pickle. Can’t WAIT to try THIS recipe! WOW I really want to make this! Hi Dave! Made it tonite and I am surprised how good it is. ha! Arrange bell pepper slices decoratively on top and bake until pastry and the top of the pie are golden brown, about 50 minutes. This was really good. How did you assemble the night before since it sounds like you need to bake the crust and the veggies separately? Oh my goodness. I followed the recipe exactly, with a tiny addition, half broccoli and half asparagus. Wowza! The potato crust is so good too honestly genius but if I’m short of time I’ll just make it crust less and grease the dish before baking. I made this last month for my Vegan boyfriends birthday and he loved it,making it again for Christmas ! Love all the veggies you packed in here and glad you’ve recovered from your bad tofu experience! Thanks Danielle! We’re so glad it turned out well! Spoon the quiche mixture into the sauté pan with the vegetables, and stir to combine. They usually seem kind of dry and spongy to me. I used silken firm tofu instead of extra firm, Sabra pine nut hummus, and Simply Potatoes o’brien style hash browns. I’m confused with the silken tofu. Add spinach and cook until wilted. I added an extra TBSP of nutri yeast and used extra-firm airtight sealed tofu for the filling. My omnivorous ;) father made it for an early Christmas present, and I ate the whole thing in two days! xo. I haven’t tested it myself, but have heard that it’s possible. It is also a source of B-12 and other vitamins which is why it’s called nutritional. The potato base is amazing, what a treat. The only other easy quiche I've found uses JUST egg, and while tempting, a single bottle of that stuff isn't enough for one quiche, and as they're still new to the market, they're expensive! I think you can use regular! Hash brown crust?!!? My non vegan work friends loved it! So if you’re like me and prefer that sour cream taste and aren’t a hummus fanatic, go with the sour cream! Egg-like in the center Thank you! I am also one of those vegans. a wok or pan; add 3 chopped onion and 3 chopped large Anyhow, I continue to have trouble with the crust not getting crispy, and the edges seem to always burn (which is OK, still tastes amazing). Instead of roasting the vegetables I sautéed asparagus, broccoli and green onions with the garlic but not the tomatoes. My 2 leeks came out to be an enormous pile of chopped leeks, so I used my judgement and halved it so all the veggies would blend with the tofu mixture and fit nicely within the crust. – Also, I added rosemary and thyme to the potatoes and it was amazing! Help much appreciated! Thanks so much for your kind words and lovely review, Saska! Hi there! I now feel so galvanised and inspired – I’m going to work my way through your recipes and start cooking exciting meals for myself!! Tofu breakfast things are usually a hit or miss for me. Place in the oven and bake until soft and golden brown (a total of 20-30 minutes). With the store bought ingredients this recipe was SO easy and still delicious!! A vegan quiche with no eggs but lots of vegetables, nuts, and tofu. I am not familiar with cooking with tofu and am new to veganism. I just made this for my boyfriend’s birthday and it was delicious! Hi Kara, We admittedly haven’t purchased silken tofu in a while, but when we did there was generally an option among the silken tofu types (soft – firm). GOOD. My honey and I are not close to vegan and I make egg quiches frequently. I had a similar experience with my first tofu meal, only it was hoisin sauce, so I feel you. We’re so glad you enjoyed it, Lesley! I used a premixed seasoning and the outcome was delicious. Even though there are several steps in the process, I recommend this rich, satisfying quiche. We love your recipes! Thanks so much for sharing! You recipe was the most like the soft, creamy eggy texture of traditional quiche and hubby and I really loved it! Will definitely be revisiting this one again It turned out great! I served this alongside an omni quiche someone else made and everyone got seconds of my quiche, and talked about how good it was hours after brunch. Let me know how it goes, Kathryn! tomatoes or equivalent; use garlic POWDER and a lot of The nutritional yeast is used mainly to provide a cheesy flavor that is hard to come by in vegan dishes. xo. I add a few pinches of turmeric to get an ‘eggy’ color, and this time I made the tofu filling ahead of time and refrigerated; somehow, this made the flavor even better (plus made for much faster prep for brunch on Christmas morning). EASY eggless, dairy-free, baked, vegan brunch, breakfast or dinner casserole. And did that change how long you baked it once adding the mixture? Had to add extra liquid to it to get to a thinner consistency so keep that kind of you do the same thing. Youuu are the only person who can make quiche look like $1,000 bucks! I think next time I might grate the potatoes ahead of time, salt them, and let them drain in a colander for an hour to help remove extra moisture. I was in a real pinch so I did make some modifications to this recipe because I just used what I had on hand. Excellent recipe. Thanks!!! Even if it doesn’t taste like a quiche (which, I will repeat, I think it does anyway), it’s a dang good casserole at the least. This was delicious. Super yummy. Added extra nutritional yeast, and toasted pine nuts to mine. Sorry for the earlier response – didn’t see the sesame part! I’ve used almond milk with lemon in it to fluff pancakes better… I wonder if a little of this would help? What about spices to add flavor and mask the tofu? I’m off to have the last quarter of the quiche. pressed (pressed: lay the tofu on 3-4 paper towels and put – I didn’t add oil to the potatoes He loves his eggs but we recently went entirely plant based. I made this tonight. It’s made without eggs and dairy and includes tofu and mushrooms instead. Do you think just leaving it out would work? Do a quick search for the brand “Mori-Nu” and you will see what it is! This turned out wonderfully! Mixture was very thick so I added some almond milk. Please can people leave more comments for other recipes it’s really helpful :), This is an amazing recipe! I have been curious to try making an eggless quiche and this recipe looks too easy (Hello Christmas breaky!). I’ve heard of tofu scrambles before, but not quiche! Lightly grease a medium cast iron skillet. It was really watery and the hashbbrowns weren’t brown as yours. I changed some of the vegetables in the quiche but basic recipe was the same. What a treat! As for the hummus, just leave it out and add more silken tofu! Definitely recommend! Hi! Can you use just firm silken tofu? What can you substitute if you do not have the nutritional yeast?? I’m going to keep trying! Thank you! Glad you enjoyed it! Bake for 50 to 60 minutes until the center is set. I used olive oil rather than vegan butter for the potatoes but did everything else as listed. I used a standard block, I think 300g, which is ~50g short of what was called for but it was just fine. I’m not really sure of a good substitute. Thank you. Next time I might try with firm tofu because I thought it stayed just a bit too soft? Would this work the same if You used mushrooms instead of tomatoes? Any alternatives to hummus in the filling? I used olive oil in the crust & I added a spoonful of flour & it turned out fine. Can this be made the night before and baked in the morning? Although I’d recommend baking the crust the night before and preparing the filling but not putting it in the crust til the morning. Hi Morgan! But if you’re OK with that, it should work fine! Quiche is a classic French dish usually made from cream or milk and eggs. I was hoping for a comment that addressed this! We’d recommend using sweet potato in place of potato! I plan to use my vitamix and I’m not sure how long and at what speed I should process it. It comes in a box that is the exact quantity for this recipe. It turned out to be eaten with delight by the whole family. Hello! It looks delicious! Hi! I JUST made this for my husband and I and it was THE most amazing dish I have had so far since we stopped eating animal products. Served it with your spicy tempeh sausage for a breakfast for dinner thing. You are truly a culinary mastermind. The crisp, hash browny crust is the hardest part to execute. I can’t nutritional yeast so should I substitute it with something else or just leave it out? Hope you all love it! How did it work out? Thank you for sharing :). I use this stuff for everything. I want to make them in a muffin tin as well and am wondering about your results. I have looked everywhere for organic silken tofu, but no luck. I absolutely love this dish! Could I use normal extra firm tofu in place of silken tofu? It requires just 10 ingredients and simple methods even the novice cook can master. And I might add extra hash browns for a thicker crust! Hey! I’m a champ so I stomached it, but I pretty much vowed to never eat the stuff again. This time I plan to add some sun dried tomatoes to the mix…yum ! I was JUST searching for tofu breakfast recipes because my go-to tofu scramble is getting a little tired. Then bake as instructed. Followed the filling recipe except I replaced broccoli with asparagus but next time, I wouldn’t pre-cook it – think it would cook in the filling adequately enough. I think I will try this out tonight and see which one I like better. I’ve been vegan for almost 4 months and this is the first proper meal I’ve attempted to make. Would sweet potatoes work for the crust? My husband loved it so much, he ran out to get more ingredients for me to make more. I actually had made some vegan “feta cheese” (see here: http://greenevi.com/vegan-tofu-feta-cheese-new-and-improved/), and crumbled it on top of the quiche before putting it in the oven- turned out really great! Prep veggies and garlic and add to a baking sheet. When you say you made it with extra firm block tofu with “the liquid added” do you mean the water that the tofu soaks in, or was there a different liquid combination suggested? Here is a good one without any sesame ingredients that you could possibly use: http://thewholesomedish.com/simple-hummus-without-tahini/. It comes together so fast. ABSOLUTELY AMAZING! Soy Milk – or any plain flavored plant-based milk to thin out the tofu and make it into a very thick batter. I substituted shredded frozen potatoes. You are definitely on my (short!) It may get a little soggy, yes, but should still be delicious. Oh my! Copyright 2020 Whole Foods Market IP. (grated // 3 potatoes yield ~cups grated), (thinly sliced and thoroughly cleaned and dried // or sub 1 medium diced onion per 2 leeks). I added the sautéed vegetables and the uncooked tomatoes to the tofu mixture, spread it in the unbaked pie shell and left it for my nephew to bake. Both me and my husband love this one! Do you mean you did those steps and then assembled it and baked the whole thing the next day? If you have just read this recipe and miss quiche you NEED THIS IN YOUR LIFE – go make it NOW!!!! Per serving: 1/6 quiche, 280 calories (180 from fat), 20g total fat, 7g saturated fat, 0mg cholesterol, 230mg sodium, 19g carbohydrates (4g dietary fiber, 3g sugar), 10g protein. Did we all just have terrible experiences with Tofu and something to drown it in? Great recipe! This recipe is so damn good! Let us know if you do some experimenting! I’ve made this a dozen times, it’s really great for brunch family occasions like Mother’s Day! Make 3x more than you think you will need. I recommend following the hummus recipe to use in this quiche! Thanks for sharing, Melanie! Xo. ** In a wok or large skillet, warm a little water or oil over medium heat. Hi Debbie, if backing down on the salt, it won’t be quite as flavorful. This recipe features tofu, soy or almond milk and tahini for a smooth texture, and a mix of veggies for flavor and color. Orysia, my nephew is allergic to sesame as well, so I’ve experimented with different tahini-free hummus recipes. I am always searching for good vegan potluck recipes that everyone will like and this is a perfect winner. ), I have MISSED quiche. Do you think if I wanted to make this on Christmas morning I could bake the crust and prepare the rest of the quiche in the night before, put it in the fridge overnight, and toss it in the oven the next morning? Thankyou for the recipe. As expected coming from minimalist baker! Everyone loves it. The quiche mixture, however, was great and reminded me of the frittata at my favorite vegan coffee shop in Oakland called Timeless. Is there anything we could sub the potatoes with? My ONLY negative comment would be that its a tad time consuming (more so since I have 3 young kids), but in my opinion, its worth it. Can’t wait to try adding some black salt next time. Bake quiche at 375 degrees F (190 C) for a total of 30–40 minutes or until the top appears golden brown and firm. Especially loved the roasted leeks, the generous black pepper, and the hashbrown crust. I think I worried too much about the firm top and the crust being entirely golden brown. This recipe, however, is definitely a hit. We served it with a roquette salad (roquette, olive oil, aged balsamic, lemon juice and vegan parmesan). Little did I know I’ve also missed spinach artichoke dip!! That’s really good!” You’ve done it again Dana! This recipe was delicious and simple to prepare Oh my goodness, so delicious, never before made, but I will be making this again! Thanks for sharing! Hope you start your blog! Yes, this would be the perfect holiday breakfast. Thanks so much for sharing. A hash brown crust keeps this dish gluten-free as well as vegan! For the potatoes, I rinsed them in cold water twice and dried thoroughly and the crust turned out perfectly! I have to make about six of these at a time, though–they’re THAT good! Should I try to dehydrate the tots a bit before cooking? Do you think these can be made in mini mini muffin forms for small tastes as part of an hors d’oeuvres table? I will be making this. My boyfriend who is not a vegan and “doesn’t like quiche” came back for seconds!!! Thank you for this recipe! Total winner! I just wanted to say I ended up making it with regular Extra Firm instead of Extra Firm Silken and it came out great!! Thanks for sharing! Add remaining 1/4 teaspoon salt, black pepper, curry powder, onion powder and garlic powder, and add tamari to taste. – I threw in veggies (thawed Frozen brocolli and fresh spinach) right with the tofu/hummus – and I didn’t cook them beforehand Have made this a few times and refined to our taste: I use closer to 4 cups of potatoes (use frozen shredded hashbrowns to save time and mess). It worked well. Okay, this was A-MAZING. Do you reckon this would freeze? I’m made it several times and it’s super flexible for variations. Yes. list of bloggers that I totally trust my taste buds to. Your recipes are game changers for two newly converted vegans. I want to bake it once I get to in laws rather than reheat, but would like it as close to ready as possible. Next time, would you mind leaving a rating with your review? I have decided I only like Tofu when it doesn’t look like tofu. Silken tofu should be fine! I’m confused about what kind of tofu to use. 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