Name: Creamy Vegan Quiche
Prep time: 21 min
Cook time: 49 min
Total time: 70 min
Yield: 4 servings
Ingredients: 1 null vegan pie crust (homemade or storebought); 2 tbsp extra virgin olive oil (or avocado oil); 0.5 null yellow onion (thinly sliced); 2 cloves garlic (minced); 1 tsp sea salt (divided + more to taste); 2 cups broccoli florets (chopped); 2 cups kale (ribs removed, chopped, & packed); 1.5 cup baby bella mushrooms (chopped, and/or other mushrooms); 0.25 cup sun dried tomatoes (chopped (soaked ahead of time to soften if necessary)); 2 tsp italian seasoning (blend); 0.5 tsp fennel seeds; 0.5 tsp crushed red pepper flakes; 7 leaves fresh basil (chopped or chiffonade); 1 14 oz. package firm tofu; 3 tbsp nutritional yeast; 1 tsp apple cider vinegar; 0.5 tsp cracked black pepper

Instructions

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1

Preheat oven to 375°F (190°C). Let the pie crust (1 vegan) come to room temperature.
2

Heat extra virgin olive oil (2 tbsp) in a skillet over medium-high heat. Add onion (0.5 yellow), garlic (2 cloves), and sea salt (0.5 tsp). Sauté for 4-5 minutes, stirring frequently, until the onion is translucent.
3

Stir in baby bella mushrooms (1.5 cup) and cook for 10 minutes. Then add broccoli florets (2 cups), kale (2 cups), and sun dried tomatoes (0.25 cup). Sauté for 8 minutes, stirring frequently, until the broccoli is fork tender and bright green.
4

Season with italian seasoning (2 tsp), fennel seeds (0.5 tsp), crushed red pepper flakes (0.5 tsp), and basil leaves (7 fresh). Season with additional [sea salt] to taste.
5

While vegetables cook, combine oz. package firm tofu (1 14), nutritional yeast (3 tbsp), apple cider vinegar (1 tsp) (or lemon juice), sea salt (0.5 tsp) (remaining from step 2), and cracked black pepper (0.5 tsp) in a blender or food processor. Blend until smooth.
6

Spoon the tofu mixture into the cooked vegetables and gently stir to combine.
7

Lightly flour your work surface and a rolling pin. Roll out the pie crust (1 vegan) gently into a 0.125 inch thick circle, evening it out if using store-bought.
8

Carefully transfer the crust to a pie pan. Gently press it in, then crimp and trim the edges.
9

Scoop the tofu and vegetable mixture into the pie crust and level the top with a spatula. Bake for 40 minutes in the preheated oven.
10

Cool on a wire rack for 10-15 minutes before serving.