Basic Vegan Quiche With Soy Cheese Food
BASIC VEGAN QUICHE WITH SOY CHEESE
From about.com. 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.
Provided by annh53182
Categories Breakfast
Time 50m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- 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.
VEGAN SPINACH & CHERRY TOMATO QUICHE
Enjoy this versatile vegan tart with spinach and tomato. You could use almost any vegetable - try roasted sweet potatoes or caramelised onions or leeks
Provided by Katy Gilhooly
Time 1h25m
Number Of Ingredients 16
Steps:
- Heat the oven to 200C/180C fan/gas 6. To make the pastry, mix the flour and mustard powder with a generous pinch of salt in a large bowl. Drizzle in the olive oil, stirring continuously until evenly dispersed through the flour mixture. Slowly stir in 6-8 tbsp water to bring the pastry together.
- Roll the pastry out between two sheets of baking parchment into a 3mm-thick circle and use it to line a 22cm tart tin. Chill for 20 mins. Line the pastry case with baking parchment and fill with baking beans. Bake for 15 mins. Remove the parchment and beans and bake for another 10 mins until the pastry is golden and dry.
- Reduce the oven temperature to 160C/140C fan/gas 3. For the filling, tip the tofu, nutritional yeast, turmeric, white pepper, onion granules, cornflour and 1 tsp salt into a food processor. Blitz together briefly, then, with the motor running, slowly add the milk until you have a smooth, thick filling (this may take a few minutes). If the food processor starts to strain, add an extra 1 tbsp milk. Scrape the filling into a large bowl and stir in the shredded basil leaves. Taste and adjust the seasoning, if needed.
- Heat the olive oil in a non-stick frying pan and cook the spinach, cherry tomatoes and thyme for 2-3 mins until the spinach has just wilted. Stir most of the tomatoes and spinach into the filling mixture, reserving a few tomatoes for the top of the quiche. Spoon the filling into the pastry case and smooth the surface with the back of the spoon. Press the reserved tomatoes into the top and bake for 30 mins until the quiche is golden and just set in the middle. Leave to cool for a few minutes, then scatter over a few extra basil leaves, slice and serve with a green salad.
Nutrition Facts : Calories 357 calories, Fat 17 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 3 grams sugar, Fiber 7 grams fiber, Protein 15 grams protein, Sodium 0.35 milligram of sodium
ANY FLAVOR EASY QUICHE
A flavorful and easy to make quiche that has instructions for vegetarians and vegans as well as those who eat eggs, meat and cheese. I take these to potlucks and they always are well received.
Provided by Keri and Rory
Categories Potluck
Time 1h
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 450 degrees.
- Line pricked pastry shell with foil and bake 5 minutes.
- Remove foil and bake 5 additional minutes.
- Remove from oven and reduce temperature to 325 degrees.
- In a bowl, stir together eggs, milk, onion, salt, pepper, and nutmeg.
- Add vegetables or meat and stir.
- Toss shredded cheese with flour and add to egg mixture, stirring well.
- Pour into pastry shell and bake for 35 to 40 minutes.
- You might want to add foil around the edges to prevent over browning.
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