Simple Vegan + Gluten Free Quiche

Quiche recipe adapted from Minimalist Baker and Crust adapted from Everyday pie + pastry. Second photo is a version with spinach instead of tomato.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 400 degrees F (209 C) and place a rack in the lower part of the oven. Lightly spritz a 9.5-inch pie pan with non-stick spray.

Step 2

Break large chunks of the frozen potatoes in the bag before opening. Add to the pie dish, and drizzle with melted vegan butter and sprinkle with salt and pepper. Toss to coast and then place in preheated oven for 20 minutes. (It’s okay to just leave them in a pile for now, and it might look like too much.)

Step 3

Remove from the ovens. Using a cup, or other flat object, carefully form the pie crust by pushing the potatoes up the sides of the pie plate to form the edges. Then, use the cup to push down the potatoes on the bottom of the pie plate in a compact, even layer.

Step 4

Return to the oven and bake for an additional 25-30 minutes, or until the potatoes are fully cooked through and golden brown throughout. Set aside. (Sometimes, I will take out again after 20 minutes and do another press with the cup.)

Step 5

Prep veggies and garlic and add to a baking sheet. Drizzle with 2 tbsp olive oil, sprinkle with salt and pepper, and toss to coat. Place in oven and bake until soft and golden brown (total of 20-30 minutes). Set aside and lower oven heat to 375 degrees F (190 C).

Step 6

To prepare tofu filling, add drained tofu to a food processor or blender with nutritional yeast, hummus, salt, and pepper. Run the processor on high until the filling is silky smooth. Set aside.

Step 7

Remove veggies from the oven, add to a mixing bowl, and top with tofu filling. Mix well and then add to crust and spread into an even layer.

Step 8

Bake quiche at 375 degrees F (190 C) for a total of 30-40 minutes or until the top appears golden brown and firm. If the rust begins to to get too brown, loosely tent the edges with foil.

Step 9

Let cool briefly, and then serve with fresh herbs or green onion.

Step 10

Store leftovers loosely covered in the fridge for up to 2 days. Reheat in the microwave or in a 350-degree F (176 C) oven.

Step 11

Prepping the veggies the night before is quick and easy and mealies this recipe feel a lot easier. It’s really worth the time though.

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