You Pick The Veggies Vegan Quiche Food

VEGAN VEGETABLE QUICHE

Steps:

• For the Gluten Free Pie Crust: Please follow the instructions for this recipe, or use a pre-made store bought pie crust. (The recipe does not call for this, but I chilled the ball of dough in saran wrap in the refrigerator for 30 minutes before rolling it out. Then I baked the homemade pie crust in a pre-oiled pie dish for 15 minutes at 350 degrees F, before adding in the vegan quiche and baking again.)
• For the Vegetable Mixture: Heat coconut oil in a pan over medium-high heat. Once hot, add the green onion and sauté for 2-3 minutes. Add the broccoli, bell pepper, tomatoes and a pinch of salt, and stir. Cook for about 10 minutes or until veggies are soft/slightly charred, stirring occasionally. Turn off heat and set aside to cool for a moment.
• Preheat oven to 375 degrees F.
• For the Tofu Mixture: Place all ingredients for the tofu mixture in the food processor bowl (only add the almond milk as needed, to help it blend more smoothly but don't overdo it on the liquid). Blend until smooth and well combined. You may need to stop in between to scrape down the sides. Taste test and adjust salt or pepper as needed.
• Now we need to mix the vegetables and tofu together before adding it into the pie crust. You can save on dishes by adding the tofu mixture into the pan with the vegetables to mix. Or, you can use a large bowl to mix the two together. Next, transfer the tofu and veggie mixture to the pie crust and spread it out evenly. Top with tomato slices.
• Bake in the oven for 35-40 minutes or until the top is golden and a toothpick comes out clean in the center.
• Let sit for 10 minutes before slicing and serving.
• Enjoy!

GARDEN VEGETABLE VEGAN QUICHE RECIPE BY TASTY

Steps:

• Make the crust: In a large bowl, mix together the all-purpose flour, whole-wheat flour, and salt. Add the butter and, using your hands, work it into the flour until only pea-sized pieces remain. Continue working with your hands until the dough has a shaggy texture.
• Add the water, starting with 3 tablespoons, and mix until the dough is moist enough to hold together. Add more water as needed, 1 tablespoon at a time. Form the dough into a disc and wrap in plastic wrap. Refrigerate for 30-60 minutes.
• Preheat the oven to 350˚F (180˚C).
• Make the filling: Heat the olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add the mushrooms. Sauté for 3-5 minutes, until the mushrooms are beginning to brown lightly. Reduce the heat to medium and add the leeks, ½ teaspoon kosher salt, and ½ teaspoon pepper. Cook for another 3-5 minutes, until the leeks have softened slightly. Add the tomatoes and cook for 1 minute, until slightly softened. Add the spinach and sauté for 1-2 minutes, until just wilted. Remove the pan from the heat.
• Lightly dust a clean surface with flour. Roll out the dough, turning it frequently so it doesn't stick, to a 12-inch (30 cm) round, about ⅛-inch (3 mm) thick.
• Gently transfer the crust to a 9-inch (22 cm) pie dish. Trim any excess dough around the edges. Fold the edges of dough back underneath itself, then crimp using an index finger knuckle on one hand and the thumb and index finger on the other hand.
• Crumple a piece of parchment paper, then spread it out in the center of the crust. Add the dried beans to the center and spread toward the sides of the crust--this will add weight to keep the crust from puffing up and hold up the walls while baking.
• Bake the crust for 15 minutes. Carefully remove the weights by lifting out the parchment paper, then bake for 5 minutes more, until the dough no longer looks raw.
• Carefully pour the silken tofu into a fine-mesh strainer set over a bowl. Let sit for 10 minutes to allow the excess water to drain.
• Add the tofu, nutritional yeast, remaining ½ teaspoon salt, remaining ½ teaspoon pepper, black salt, garlic powder, paprika, turmeric, and cayenne to a blender. Puree until smooth.
• Spread half the sautéed vegetables evenly over the bottom of the crust. Pour the tofu puree over the vegetables, then add the remaining vegetables on top..
• Bake for 40-45 minutes, until the center no longer jiggles and the crust is just beginning to brown.
• Let the quiche cool for at least 30 minutes before slicing to allow the filling to set.
• Enjoy!

YOU PICK THE VEGGIES VEGAN QUICHE

Steps:

• Pre-bake the pie crust.
• Preheat the oven to 375°F.
• Heat the oil in a skillet over medium heat and cook the onions until soft. Add garlic and cook one additional minute. Season with salt and pepper.
• In a food processor, combine the tofu, soy milk, nutrional yeast mustard, cayenne, and salt. Process until smooth.
• Fold together tofu mixture, veggies and cheese.
• Pour into crust and bake until firm and lightly browned, about 45 minutes.
• Allow to cool slightly before cutting.

NO-FUSS, NO-CRUST MULTI-VEGGIE QUICHE

Steps:

• *Use any kind of vegetables your family likes to make this quiche. Just cut into bite-sized pieces and steam or sauté until tender but still a little crisp. You can also use leftover veggies from last night's dinner, or any frozen vegetables prepared according to package directions. If you want to use spinach, just chop it coarsely and add to the mixture without cooking.
• Preheat the oven to 350°F (180°C). Grease two 9 in (23 cm) pie plates (disposable aluminum, if you'll be freezing).
• Heat the oil or butter in a large skillet over medium heat. Add the onion and cook, stirring, until quite softened - about 5 minutes. Transfer to a large mixing bowl. Add the cooked veggies, cheese and parsley, and set aside.
• In another mixing bowl, whisk the eggs until just mixed. Add the milk, flour, baking powder, salt and pepper, and whisk until combined. Pour into the bowl with the vegetables and stir. Dividing the mixture evenly, pour into the prepared pie plates. Place in the oven and bake until browned and puffed, and a knife inserted into the middle of the quiche comes out clean, 35 to 40 minutes.
• Serve one quiche today and let the other one cool to room temperature. Wrap tightly in foil, label and freeze. To reheat, first thaw in the refrigerator, then remove foil before placing in a 350°F (180°C) oven for 15 to 20 minutes, or until heated right through.

VEGAN SPINACH & CHERRY TOMATO QUICHE

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.

LOADED VEGETARIAN QUICHE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Bake pie crust in preheated oven until firm, about 8 minutes. Remove crust from oven and set aside. Reduce oven heat to 350 degrees F (175 degrees C).
• Heat olive oil in a large skillet over medium heat. Cook and stir onion, green bell pepper, mushrooms, and zucchini in hot oil until soft, 5 to 7 minutes. Remove vegetables from skillet and set aside.
• Sprinkle tomato slices with flour and basil; cook in the skillet for 1 minute per side.
• Whisk eggs, milk, salt, and pepper together in a small bowl.
• Spread 1 cup Colby-Monterey Jack cheese in the bottom of pie crust. Layer vegetable mixture over the cheese and top with the tomatoes. Pour egg mixture into pie shell. Sprinkle remaining 1/2 cup cheese atop the quiche.
• Bake in preheated oven until a knife inserted near the center comes out clean, 40 to 45 minutes. Cool 5 minutes before serving.