Vegan Spanish Quiche

Posted by in Breakfast, Cinco De Mayo, Cooking, Lunch/Dinner | 0 comments

 

 

 

 

 

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Hello & Happy Friday!!

 

 

 

 

 

I know what you’re thinking..

what is that? the color? etc.. 

 

Well one thing is for sure, you can’t really get a gorgeous huge when it comes to making vegan quiche, but what I will say is.. 

 

 

Vegan Quiche is my jam for many reasons. 

 

 

I previously made a vegan quiche before and was completely enamored by how good it turned out. So I had to explore other flavor profiles and my all time favorite is anything with spice!

 

 

 

 

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What’s great about quiche is you can make a large pie, takes minimal time, is affordable and can be packed to the max with tons of veggies that add color, flavor, and of course nutrients!


 

What I love about this recipe is that its very versatile. You can modify all of the ingredients to fit your preferences, top it with avocado (it was raining out and I didn’t have any avocado on hand, tragedy), vegan sour cream or cheese!

 

 

 

 

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If you’re looking for healthier brunch options that don’t disappoint, this vegan Spanish Quiche is it!

 

Not into spice? Check out this recipe for a classic Vegan Spinach Quiche

 

 

 

 

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Why this recipe rocks: 

 

 

Quick

Easy

Flavorful

Spicy

Fun

Filling

Affordable

Lots of veggies

 

 

 

 

 

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Yields 6 to 8 slices

Vegan Spanish Quiche

25 minPrep Time

25 minCook Time

50 minTotal Time

Save RecipeSave Recipe

Ingredients

    Crust
  • 1 cup all purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup vegan butter
  • 2 to 2 1/2 Tbsp of water
  • One 9-inch pie dish
  • Quiche
  • 2 cups cooked shredded kale
  • 1 tbsp olive oil
  • 2 tsp arrowroot
  • 1/2 onion chopped
  • 1 package sliced portobello mushrooms washed
  • 1 1/2 bell peppers diced
  • 1 package of tofu - firm
  • 3 tbsp dijon mustard
  • 4 tbsp nutritional yeast
  • 2 tsp turmeric
  • 4 tbsp Follow Your Heart Vegan Egg mixed with 1 cup ice cold almond milk
  • 1 1/2 teaspoons kosher salt
  • 1/4 teaspoon black pepper
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1 tsp spanish spice blend
  • 2 clove garlic
  • 2 tbs adobo sauce
  • 1 adobo chili minced
  • Toppings
  • cilantro
  • Avocado

Instructions

  1. In a medium bowl, whisk together the flour and salt. Cut the butter into cubes and use your (clean) hands to work the butter into the flour until you have a mixture that looks like a coarse meal with pieces of butter no bigger than a pea. Sprinkle water onto the flour mixture a little at a time, and work the dough with your hands until the dough can be formed into a ball. Flatten the ball into a disk and wrap with plastic wrap. Chill for at least 1 hour.
  2. When you are ready to roll out the dough, remove the disk from the refrigerator and let come to room temp for 10 minutes. Roll out the dough on a lightly floured surface to a diameter 2 inches wider than your pie or tart pan. Drape the rolled out dough over the pie or tart pan and press the dough into the sides of the pan. Trim and crimp the edges. Place in freezer for 30 minutes to an hour. (optional) Poke holes with a fork in the bottom of the pie crust for air to escape and bake on 350 for 10 minutes or until slightly golden.
  3. Filling
  4. In a medium size pan cook the garlic and onion in olive oil for 5 minutes until translucent. Add the chili powder, adobo pepper and sauce along with the rinsed and sliced mushrooms and bell pepper and continue to cook for an additional 3-5 until soft. Lastly, add the massaged/thinly sliced kale and cook for 2-3 minutes until slightly soft, but not all the way cooked. (you will bake it all together and you don't want to overcook it) Remove from heat and set aside.
  5. In a food processor blend together the tofu, faux vegan egg, arrow root, nutritional yeast, dijon, turmeric and add salt and pepper. Once combined place the veggies back on low heat and pour in the tofu mix. Combine and then place in the pre-baked pie shell. Cook for an additional 10-15 minutes. Remove from heat and let completely cool. This will provide a more solid texture the longer you weight.
  6. Top with cilantro, fresh avo and enjoy!
Cuisine: Breakfast | Recipe Type: Quiche
7.6.4
908
http://www.eatdrinkshrink.com/cooking/spanish-quiche

 

 

 

 

 

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