A vegan quiche, made with tofu instead of eggs, isn't exactly the same as a cholesterol-laden quiche with eggs, but it is cholesterol free and tasty, so give it a chance!
Start with this basic vegan quiche recipe and add your favorite spices, vegetables or mock meats, or make it just like it is. Perfect for a weekend breakfast or brunch. Make sure you use a vegan soy cheese that doesn't contain casein for a truly vegan quiche.
Ingredients:
- 1 onion, chopped
- 6-8 mushrooms, sliced
- 3 cloves garlic
- 1 tbsp olive oil
- 8 oz frozen shortcrust pastry
- 1/2 block firm tofu
- 1 tsp soy milk
- salt and pepper to taste
- 1/2 cup shredded vegan cheese
- 3-4 tomatoes, sliced thin
Preparation:
Preheat the oven to 400 degrees.
Cook the onion, mushrooms and garlic in oil until soft, about 3 to minutes.
Press the pastry into a quiche dish and bake for 5 minutes.
In a blender or food processor, process the tofu, soy milk and salt and pepper until smooth.
Mix together the tofu and veggies and add the vegan cheese. Gently pour into baked pastry.
Layer the sliced tomatoes across the top of the quiche.
Bake for 50 minutes to an hour, or until done.
