Not just another boring quiche….this one will elevate your tastebuds to new heights! First, it’s crustless, which is brilliant. Then, the combo of vegetables and seasonings is perfect; a little sweet, savory, umami and creamy. The Jazzy Vegetarian knocked this one out of the park!
Original recipe by Laura Theodore
1 tsp. vegan buttery spread, for coating dish
1 block (14 – 16 oz.) extra firm tofu, drained (see note)
3 Tbls. unsweetened non-dairy milk
2 tsp. gluten free tamari
2 tsp. extra virgin olive oil
1 tsp. ground turmeric
1/4 tsp. smoked paprika
1- 1/2 cups diced sweet onion
1 cup seeded ans sliced sweet mini peppers
1/4 cup shredded vegan cheese (see note)
1/4 cup mince fresh flat leaf parsley
4 cups lightly packed baby spinach
1/4 tsp. sweet paprika
Preheat oven to 350 degrees.
Generously coat a 9 – 10 inch round quiche dish or cake pan with vegan buttery spread.
Put the tofu, non-dairy milk, tamari, olive oil, turmeric and smoked paprika into a blender and process for about 30 seconds, until smooth. Transfer the mixture to a large mixing bowl.
Add the onion, peppers, vegan cheese and parsley, and gently stir to combine. Fold in the baby spinach. Transfer the mixture to the prepared dish, and sprinkle the top with the sweet paprika.
Bake for 30-35 minutes, or until the quiche is set and starts to crack (see note).
Put the dish on a wire rack and gently loosen the sides of the quiche, using a kitchen knife. Let cool for 20 minutes before carefully slicing into 6 wedges (quiche will be quite soft).
Serve warm with a crisp salad on the side, or refrigerate for 4 to 6 hours and serve cold (quiche will firm up more, once cold). Tightly covered and stored in the refrigerator, leftover quiche will keep up to 2 days.
Chef’s Note: Depending on the type of vegan cheese you use, you may need to bake the quiche longer, up to 45 or 50 minutes.
Chef’s Note: If you are cooking gluten free, make sertain to purchase certified gluten free tofu and vegan cheese, available in most supermarkets.