Breakfast and brunch can be tricky to a new vegan. Besides select cereals and toast, there doesn’t seem like a lot of vegan options at first glance. Especially if you go out to a non-vegan restaurant, it might feel like you can only get the half of grapefruit and a plain toasted bagel (I’ve done it, believe me). But there’s actually a whole world of vegan breakfast and brunch recipes out there, like coconut yogurt and vegan granola, tofu scramble and veggie sausages, vegan pancake batters, crepes, and so, so much more. Today I tackled the quiche!
The only tricky part of this recipe was finding a good vegan pie crust recipe*. To be honest, the one I used was kind of a failure. The dough didn’t stay together when I rolled it out and I had to piece it together in the pan. I’m sure there is a great vegan pie crust recipe out there, I’m just yet to find it. If you have any fool-proof crusts out there- please leave in the comments! Other than that struggle, the rest of the quiche was spot-on; it would be great for entertaining. I’m so happy to have another cooked breakfast recipe in my culinary wheelhouse.
1 vegan pie crust* (see above)
1 block extra firm tofu
1 cup chopped cooked broccoli
1/2 green pepper, finely diced
5 baby bella mushrooms, thinly sliced
2 tsp tumeric
1/2 tsp nutmeg
1 Tbsp dried Italian seasoning (or dried basil)
generous salt and pepper
1/2 cup unflavored non-dairy milk
Preheat oven to 425 degrees. Roll out pie crust to about 1/4 inch thickness. Place in pie pan and trim edges. Drain tofu using paper towels and crumble block into food processor. Add non-dairy milk, tumeric, nutmeg, italian seasoning, and salt and pepper, and blend until smooth. Pour tofu mixture into a bowl and fold in chopped vegetables. Transfer to pie pan and even out the top with the back of your spoon. Bake for 45 minutes or until a knife comes out clean and the crust is golden brown. If the crust starts to burn before the quiche is done, place a ring of tinfoil around the edge of the crust to keep it from burning.