Broccoli & Squash Quiche

By Kathleen Henry

Published 03/04/2017

Flaky puff pastry envelops a fluffy, cheesy, vegan quiche that’s loaded with nutritious broccoli, squash, and spinach. Kala namak salt gives this savory dish that eggy quality and tofu provides healthy protein. It’s a super easy meal that’s perfect for breakfast or dinner.

Ingredients

1 sheet of puff pastry, thawed

2 small heads of broccoli, chopped small

2 medium summer squash, diced small

2 handfuls of fresh spinach, torn

½ cup shredded vegan cheddar cheese

2 12 oz packages of firm, silken tofu

½ cup chickpea (garbanzo bean) flour

¼ cup large nutritional yeast flakes (plus extra for garnish)

¼ cup plain, unsweetened soymilk

2 tsp fresh lemon juice

2 tsp stone-ground mustard (or regular - optional)

1 tsp kala namak salt

½ tsp ground turmeric

Dash of freshly ground pepper

Instructions

Thaw the puff pastry according to the package, if frozen. Place the broccoli in a microwave safe bowl and microwave for 2 minutes; set aside.

Grease a 9 inch springform pan with nonstick cooking spray. When the pastry is thawed, roll it out just thin enough to cover the top edges of the pan; arrange in the pan and prick all over with a fork. Preheat the oven to 350 F.

In a blender, combine the tofu through the pepper; using a tamper blend on high until smooth. Pour just enough of the egg mixture into the pan to cover the bottom of the pastry. Top with half the cheese, half the broccoli, half the squash, and all of the spinach followed by half the egg mixture. Repeat with remainder of cheese, broccoli, and squash. Press down to compact the quiche, then top with the remaining egg mixture; garnish the top with a dusting of nutritional yeast.

Bake on the middle rack in the oven for about 50 minutes, until the pastry and top of the quiche are golden brown. Allow to rest for at least 30 minutes before serving; serve warm or cold.

Yield: 6-8

On our very first date ever, Todd brought over a cheese and bacon quiche and a bottle of wine. I still tell him that was the moment that he tricked me into thinking he cooks! You see, he ~~later~~ much later professed that his uncle (who is possibly more devious than Todd) helped him make said quiche. It was supposed to impress me...and it did. A quiche! Oooo la la. I don't even know if I had ever made a quiche at that point! I've never been real big on eggs, so that's probably a just explanation. Well, our very first date was on November 23 only four short years ago and so we decided it would be kind of fun to make a quiche to celebrate. However, being vegan that really didn't seem very appropriate. However, would you be surprised to know that one doesn't have to use eggs to make a quiche?! That's right! Eggs don't make the rules and they certainly aren't needed to make a great quiche. You're not the boss of me, eggs! I'll make a quiche if I want to!

Quiche always seems a little intimidating, doesn't it? Well, you'll feel silly for thinking that after you bust out this awesome quiche like a pro.

Sauteed vegetables nestled in a smooth tofu filling and baked in a herbed, flaxseed-studded wheat crust. This quiche is creamy, healthy and a bit fancy pants. Oh yes! It's also shockingly fast and incredibly easy.

Surprise baby shower!? Impromptu ladies night?! No problem! You've got it handled with this awesome and downright snobby dish. They'll think you slaved over it for hours.

Vegetable Quiche + Herbed Crust

Inspired by Veggieful

Serves 6

--Crust--
2 cups whole-wheat white flour
2 Tbsp. whole flax seeds
2 tsp. Italian herbs
1/2 tsp. paprika
1/4 tsp. kosher salt
1/8 tsp. ground black pepper
1/2 cup water
1 Tbsp. olive oil
--Veggies--
1/2 Tbsp. olive oil
1 small yellow onion, diced small
2 large garlic cloves, minced
3 oz. small button mushrooms, chopped
4 sun dried tomatoes (dry packed), thinly sliced
1 small red bell pepper, diced small
1 large handful of fresh spinach
2 tsp. dried basil
1/4 tsp. kosher salt
1/8 tsp. ground black pepper
--Tofu--
1 14 oz. block of extra firm tofu, drained
1/4 cup nutritional yeast
1/4 cup plain unsweetened soymilk
1/4 tsp. kosher salt
1/8 tsp. ground black pepper

Preheat oven to 350 F and coat a tart pan with a nonstick cooking spray.

In a small bowl, add the dry ingredients for the crust and whisk to combine. Then, drizzle in the water and oil while stirring (don't use the whisk for this bit). Stir until just combined.

Form a ball with the dough and place on a solid surface. Knead about 6-8 times, then roll out with a rolling pin to a circle larger than your tart pan.

Press the dough into the tart pan, ensuring that the edges make it all the way up to the top edge of the pan. Poke with a fork several times and allow to bake at 350 F for about 10 minutes. Remove from oven and set aside. Leave the oven on.

Heat the olive oil for the vegetables in a large frying pan over medium-low heat. Add in the onion and garlic and saute for about 5 minutes. Then add in the mushrooms and saute for 3 minutes. Now, add in the remaining ingredients for the vegetables and saute for another 5 minutes, or until the spinach has wilted then remove from heat.

In a food processor, add in all the tofu ingredients and processor for about 3 minutes, or until silky smooth. Then, add the tofu mixture into the vegetable mixture and stir well to combine.

Add the tofu/vegetable mixture into the pre-cooked crust and smooth over with a spatula.

Bake at 350 F for about 30-40 minutes, until the top is golden brown and the quiche is set. Place on a cooling rack and allow to sit for about 10-15 minutes before serving.