Name: Vegan Quiche
Total time: PT5400.0S
Yield: 6
Ingredients: 1 cup All-Purpose Flour; 1/2 teaspoon Salt; 1/3 cup Vegan Margarine; 3 tablespoon Water; 11.5 ounce Silken Tofu; 1 cup Almond Milk; 1 head Broccoli; 5 Baby Portobello Mushroom; 1 cup Fresh Spinach; 1 Red Jalapeño Pepper; 2 clove Garlic; to taste Salt; to taste Ground Black Pepper; 1 Tomato

This egg-free vegan broccoli quiche recipe uses tofu instead for a healthy, low-fat vegan breakfast dish. The mushrooms and broccoli can be replaced with other vegetables.

Low-Fat

Oven

Intermediate

Vegan Quiche

calories

total_fat

saturated_fat

trans_fat

cholesterol

total_carbohydrate

dietary_fiber

sugars

protein

sodium

vitamin_d

calcium

iron

potassium

All-Purpose Flour

Salt

teaspoon

Vegan Margarine

Water

tablespoon

Silken Tofu

ounce

Almond Milk

Broccoli

head

Baby Portobello Mushroom

Fresh Spinach

Red Jalapeño Pepper

Garlic

clove

to taste

Ground Black Pepper

Tomato

Food Processor

Preheat the oven to 400 degrees F (200 degrees C).

Mix the {@0:} and {@2:}. Then add the {@1:} and an additional tablespoon.

Mix the All-Purpose Flour (1 cup) and Salt (1/2 teaspoon). Then add the Vegan Margarine (1/3 cup) and an additional tablespoon.

Mix the All-Purpose Flour (1 cup) and Salt (1/2 tsp). Then add the Vegan Margarine (1/3 cup) and an additional tablespoon.

Use a fork and cut/mix the shortening into the flour until it becomes pea-sized balls. Add your {@0:}, one tablespoon at a time, mixing everything together until you’re able to form everything into a ball.

Use a fork and cut/mix the shortening into the flour until it becomes pea-sized balls. Add your Water (3 tablespoon), one tablespoon at a time, mixing everything together until you’re able to form everything into a ball.

Use a fork and cut/mix the shortening into the flour until it becomes pea-sized balls. Add your Water (3 Tbsp), one tablespoon at a time, mixing everything together until you’re able to form everything into a ball.

However you arrive at the ball of dough – make sure you use a lot of flour on your pin and surface to ease the rolling process.

Flip the crust into the pie dish. You can do a bit of prettying up after the crust is in the pan

Trim any dough that’s laying over the edge and add to sections that may be missing by using a bit of water to attach them. Pinch the edges to give the crust a pretty trim.

Remove the florets from the {@2:} and chop finely. Finely chop the {@0:}. Deseed and chop the {@1:}. Mince the {@4:} and slice the {@3:}.

Remove the florets from the Broccoli (1 head) and chop finely. Finely chop the Baby Portobello Mushrooms (5 N/A). Deseed and chop the Red Jalapeño Pepper (1 N/A). Mince the Garlic (2 clove) and slice the Tomato (1 N/A).

Remove the florets from the Broccoli (1 head) and chop finely. Finely chop the Baby Portobello Mushroom (5). Deseed and chop the Red Jalapeño Pepper (1). Mince the Garlic (2 cloves) and slice the Tomato (1).

Place the chopped jalapeno, minced garlic, {@2:}, and {@1:} into your ninja or food processor. Blend everything until it resembles a soup. Add {@3:} and {@0:} and blend again.

Place the chopped jalapeno, minced garlic, Silken Tofu (11.5 ounce), and Almond Milk (1 cup) into your ninja or food processor. Blend everything until it resembles a soup. Add Salt ( to taste) and Ground Black Pepper ( to taste) and blend again.

Place the chopped jalapeno, minced garlic, Silken Tofu (11.5 oz), and Almond Milk (1 cup) into your ninja or food processor. Blend everything until it resembles a soup. Add Salt (to taste) and Ground Black Pepper (to taste) and blend again.

Pour the mixture into a large bowl and add the broccoli, mushrooms, and {@0:} and stir until everything is coated equally.

Pour the mixture into a large bowl and add the broccoli, mushrooms, and Fresh Spinach (1 cup) and stir until everything is coated equally.

Then pour the insides into the crust and put the tomato slices on top.

Place in the oven and bake for 45 minutes to an hour, until the insides are bubbling and the crust is slightly browned.

Let the quiche cool for at least 5 minutes before cutting. Enjoy!

Vegan Quiche

4.7

1HR 30MINS

$1.35

Ingredients

Nutrition Per Serving

Nutrition Per Serving

Cooking Instructions