Vegan Quiche

Ingredients

• 1 9-inch whole wheat pie crust (store-bought or homemade)
• 1 14 oz firm tofu (drained and pressed)
• 1/4 cup nutritional yeast (adds cheesy flavor)
• 1/2 cup almond almond milk (or any plant-based almond milk)
• 1 tsp garlic powder
• 1/2 tsp turmeric powder (for color and flavor)
• 1/2 tsp black salt (kala namak) (gives an eggy flavor)
• 1/4 tsp black pepper
• 2 cups spinach (fresh or frozen, wilted)
• 1 medium bell pepper (diced)
• 1 small onion (diced)
• 1 tbsp olive oil (for sautéing veggies)
• 2 tbsp fresh herbs (like thyme or parsley) (chopped, optional)

Instructions

1. 1

   Preheat your oven to 375°F (190°C). If you're using a store-bought pie crust, let it sit at room temperature for about 10 minutes.

2. 2

   In a skillet, heat the olive oil over medium heat. Add the diced onion and bell pepper, and sauté for about 3-4 minutes until they start to soften.

3. 3

   If you're using fresh spinach, add it to the skillet and cook until wilted (about 2 minutes). If using frozen spinach, just stir it in and let it heat through.

4. 4

   In a large mixing bowl, crumble the pressed tofu with your hands. Add nutritional yeast, almond almond milk, garlic powder, turmeric, black salt, and black pepper. Mix until smooth.

5. 5

   Fold in the sautéed veggies and fresh herbs into the tofu mixture until everything is well combined.

6. 6

   Pour the mixture into the prepared pie crust, spreading it evenly.

7. 7

   Bake in the preheated oven for 35-40 minutes, or until the edges are golden and the center is set.

8. 8

   Let it cool for about 10 minutes before slicing. Serve warm or at room temperature.