Easter Brunch- Vegan Quiche

[Guest guest]

Written by Jamie Ervin

 

Published on March 24th, 2009Posted in Food and Recipes, Holidays

Quiche is one of the expected foods at nearly any Easter brunch. The challenge?

How to make this egg filled dish without animal products?

 

If you do opt for traditional quiche… please consider cage free, hormone free,

organic eggs and meats. Or find a neighbor who raises chickens and gathering

your own in the hen house. If you are coloring eggs this year, consider natural

dyes for a fun change.

 

Another idea: if you want a traditional egg quiche, cold dye raw eggs, then blow

out the egg and use it in your quiche. This way you get both pretty, dyed eggs

and something to eat while using less.

 

The Recipe:

 

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1 prepared pastry shell (bottom only)

 

8-9 oz tofu

 

1 cup sliced zucchini

 

1 cup sliced mushrooms

 

1 cup diced onions, green, red and yellow peppers (combined, use whatever amount

of each your tastebuds desire)

 

1 clove garlic, peeled and diced

 

1 Tbs. of soy, rice or coconut milk

 

salt, pepper and paprika (to taste)

 

shredded vegan cheese (about 2-3 ounces)

 

olive oil or pan spray

 

1). preheat oven to 400 degrees F.

 

2). press pastry shell into dish and bake for about 5 minutes

 

3). lightly saute veggies and garlic in oil

 

4). chop tofu and place in blender, add milk substitute and seasonings. Process

until smooth.

 

5). mix tofu and veggies together

 

6). add grated cheese replacement until the tofu firms/stiffens

 

7). pour tofu/veggie mixture into pastry shell

 

8). bake for 50-60 minutes until lightly browned

 

9). remove from oven and allow to stand for 20 minutes prior to serving, or

chill and serve cold.

 

Enjoy with a tall stack of scrumptious pancakes and real maple syrup. We also

enjoy making mini quiche by pressing pastry shell into a mini-muffin or tart pan

then filling with the tofu/veggie mixture.

 

Eat well. Be well.