Plant-Based Quiche
Most people think when you go plant-based that brunch-items go by the way side. But that’s not true. In addition to my pancakes, sausages, and scrambled tofu, now you can add a Plant-Based Quiche with potato rosti crust to the menu!
Often a plant-based quiche will use chickpea flour to thicken it up, but here you can use firm tofu to give it a little extra body. The nutritional yeast packs a delicious cheesy flavour and the vegetables in this fill it out wonderfully. I’ve made suggestions below but you can swap out the vegetables for whatever you’ve got on hand. Feel free to make this one your own.
Not only is this delicious but it's crazy healthy. It's packed with protein, calcium, fibre, and iron. Seriously - talk about a way to start or end your day!
If you want to go with a pre-made pie crust that’s fine, but this potato rosti crust doesn’t take much more time and it really elevates the dish to a whole new level. It’s crazy delicious. This Plant-Based Quiche can be made gluten-free, or use whole wheat flour in place - whatever you prefer.
This Plant-Based Quiche is a filling meal that is great for any time of the day and pairs well with a side salad. The leftovers keep beautifully in the fridge for several days, but that’s if you don’t smash the entire thing into your face on the initial serving!
This plant-based quiche with potato rosti quiche will be your brunch go-to moving forward. It’s comfort food at it’s finest.
- 1 Large Potato (grated)
- 1 Large Sweet Potato (grated)
- 1 tsp Sea salt
- 1 tsp Paprika
- 1 tsp Garlic Powder
- 1 tbsp Onion Powder
- 1/3 cup Gluten Free All Purpose Flour (or whole wheat)
- 1 tbsp Ground Flax
- 2 clove Garlic
- 1 cup Onion (diced)
- 1 cup Baby Spinach (or Kale)
- 2 cup Zucchini (or whatever vegetables you have handy)
- 14 oz Firm Tofu (drained)
- 2 tbsp Unsweetened Non-Dairy Milk
- 1/4 cup Nutritional Yeast
- 1/4 tsp Onion Powder
- 1/4 tsp Turmeric
- 1/2 tsp Sea Salt
- 1/3 cup Cherry Tomatoes (halved)
- 1/4 cup Green Onions (chopped)
- 1/4 cup Parsley (chopped)
First let’s make the crust. Pre-heat the oven to 350 F and very lightly grease a pie plate or tart pan with olive oil.
Make a flax egg by combining the ground flax with 3 tbsp of water. Stir and let sit a few minutes to thicken.
Squeeze out any liquid from the grated potatoes and then toss them into a large bowl with the rest of the crust ingredients. Mix well to make sure that everything is combined. Once that’s done mix in the flax egg. It should be well coated and clumps together when pressed.
Pour the mixture into your tart pan or pie plate and use the back of a spoon to press the it into the plate/pan until it’s evenly distributed. Bake for 25-30 minutes.
While that’s cooking we need to get on the filling. Cook the veggies (except tomatoes, green onions, and parsley) and get them lightly sautéed.
Blend everything else (except tomatoes, green onions, and parsley) in a food professor.
Combine the veggies and tofu mixture into a bowl and stir in tomatoes, green onions, and parsley and mix it all up.
Once the crust is finished baking turn the oven up to 375 F and pour the tofu mixture into it and it spread out evenly.
Bake at 375 F for 35 minutes, until the top is firm. Let it sit for a few minutes to set before slicing and serving.
Feel free to serve this with some hot sauce or a little ketchup, but it’s delicious on it’s own. However you eat it SMASH IT INTO YOUR FACE.
Servings 6
- Amount Per Serving
- Calories 383kcal
- Calories from Fat 10.2kcal
- % Daily Value *
- Sodium 634mg27%
- Potassium 976mg28%
- Total Carbohydrate 46.5g16%
- Dietary Fiber 12.9g52%
- Sugars 8.6g
- Protein 30.4g61%
- Calcium 32 mg
- Iron 41 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
