Savory Vegan Quiche

Replacing egg dishes can be a challenge, especially something as decadent and delicious as quiche. We are thrilled to unveil this delicious and unique quiche recipe for you to try! Let us know what you think!

Ingredients

• 1 premade vegan pie crust, thawed. Such as the Wholly Wholesome brand

• 16 oz firm tofu, well drained

• 1/2 cup Just Egg (or similar product)

• 1/4 cup nutritional yeast

• 1 tsp salt

• 1 tsp garlic powder

• 1 tsp onion powder

• 1 tsp turmeric

• 1/4 cup unchicken broth

• 1 bundle rapini or spinach, washed and cut into small, bite-sized pieces

• 2 tsp lemon juice

• Salt and pepper, to taste

• 1 medium potato, scrubbed clean and sliced thin

• Olive oil

Preheat oven to 375°f. In a high-speed blender or food processor, blend tofu, Just Egg, nutritional yeast, salt, garlic powder, onion powder, turmeric, and broth. Blend until very smooth, with a thick, but pourable consistency. Add more broth if it needs thinning. Pour into a bowl and set aside.

In a large pan, add a bit of olive oil and rapini, and sauté on medium-low until rapini is wilted. Add lemon juice and stir well. Add salt and pepper to taste.

Add the cooked rapini to the tofu mixture and stir well. Then pour the mixture into the thawed pie crust. Top with layers of purple potato slices. Brush just a bit of olive oil onto the top of the potatoes.

Bake for 45-55 minutes, until the quiche is firm to the touch. Let cool for about 15 minutes before cutting.

Recipe by: Leigh Saluzzi, VP of the Board