Broccoli Spinach Cheese Quiche
Vegan and gluten-free quiche with a taste of comfort. This is a great brunch or lunch quiche to pair with a bowl of tomato soup.
Ingredients
- 1 8-in pie crust, gluten-free and vegan
- 1 pkg tofu, super firm I used Wildwood brand.
- 1 tsp turmeric
- 1 tsp salt more to desired taste
- 1 tsp Adobo seasoning
- 1 Tbs gluten-free flour I used one to one baking flour
- 1 cup vegan cheddar cheese I used Good Planet, cheddar
- 1 Tbs non-dairy milk I used Oatly
- 1 Tbs garlic oil, infused
- 1/2 cup cooked broccoli
- 1/2 cup baby spinach, cut
- 1 spring onion
- 1 grape tomato for topping
Instructions
- Preheat oven to 375 degrees.
- Break up the tofu and add it to a food processor along with the seasonings, non-dairy milk, and gluten-free flour.
- Process until the mixture is smooth, about 2 minutes. It will be very thick, but if it isn't spreadable you will need to add some more milk 1 Tbs. at a time. Into a spreadable consistency.
- Place mixture into medium mixing bowl and set aside.
- Add garlic oil to a skillet over a medium heat setting. Add spring onion and broccoli. Sauté for 3-5 minutes until softened and lightly browned.
- Add spinach and cook until it is just wilted, about 1-3 minutes. Add salt and pepper to taste.
- Pour sauted veggies into tofu mixture and gently stir in.
- Scrape mixture out of bowl and place into the vegan and gluten-free pie crust.
- Slice grape tomato and top quiche. Lightly press tomatoes down into the mixture.
- Place quiche into oven and bake for 30 minutes, until the it is firmed up and lightly golden.
- Once baked, place on a cooling rack and let sit for 10 minutes before serving.
Notes
This recipe is not low-fodmap.
Tried this recipe?Let us know how it was!