I know my vegan blog is really new… But I actually have been blogging for nearly 2 years now! I started off with my paleo blog as “The Common Sense Cook.” In that time, I found my love of making “stuff” up. I’m a big believer, even if my views on food have changed, that those were valuable experiences for where I am today.
I was talking to a friend about the amazing tofu eggs and fried potatoes I’ve been making a lot late; inspired from The Edgy Veg (an amazing YouTuber… Go subscribe!). I was wondering if the right texture of tofu could make a quiche. If you don’t know what a quiche is, it’s basically a savory, breakfast, “egg” pie. I’ve only eaten one once, and while I don’t think this recipe is identical to an egg based quiche, this recipe was very delicious and all three of my kids loved it and asked for seconds! If you’d like to see the video where I was experimenting to create this recipe, you can watch it here.
Vegan Quiche (Gluten Free)
- Two Gluten Free Pie Crusts
- 1 Package Silken Tofu
- A Pinch of Tumeric
- 3 Tablespoons of Nutritional Yeast
- Garlic (Fresh, is always!)
- Sautéed Onions (1/2 cup)
- Broccoli (around 1/2 cup)
- 1 Large Sweet Potato (Diced and Roasted)
- Olive Oil
- 1 Teaspoon of Sugar (optional)
- Preheat oven to 375 Degrees Fahrenheit.
- Follow the instructions on your pie. My instructions called for pre-baking the crust at 375 Degrees Fahrenheit for 15 minutes.
- Dice your sweet potatoes, put them on a lined (or greased) baking sheet. Drizzle with olive oil, salt, and pepper. Cook on high under the oven’s broiler for 10 minutes. Be careful not to burn them. (Oven temperatures can vary.) Allow the oven to cool down before adding the pies back in.
- Sautee onions in olive oil for 7-10 minutes. Add salt, pepper, and a smidgen of sugar so that the onions get a lovely, caramelized, golden brown.
- Add the silken tofu to a bowl and use a whisk to mix it until it is a creamy consistency. Add the sautéed onions, roasted sweet potatoes, broccoli, and seasonings and mix. Return the oven to 375 Degrees Fahrenheit.
- When the pies have cooled after being pre-baked add the filling. Smooth out the top with a spatula (or spoonula). Don’t over fill.
- Return to the oven for 15 to 20 minutes. I like my crust nice and done. If you like it a little less, go for the less time.
- Let this quiche rest. The longer the rest, the easier it can cut into a slice. The slicing was a bit difficult because the mixture is creamy, not a hardened egg. Just take your time… Or just throw it all in a bowl and enjoy it just the same. 🙂
- Devour. Enjoy.