“Cheesy” Vegan Quiche

“Cheesy” Vegan Quiche - 2 Guiding Stars

Active Time

25 min.

Total Time

1 hours 30 min.

Servings

8 (166 g)

A vegan quiche? With cheese?? Yes, indeed! Tofu is an excellent egg substitute in this context. The secret to the cheesy flavor of this dish is the nutritional yeast, which can usually be found with seasonings in the spice section or natural foods section of your grocery store.

Ingredients

3 cups potatoes, grated
4 Tbsp. olive oil, divided
¼ tsp. salt
¼ tsp. pepper
2 leeks, thinly sliced
1 cup halved cherry tomatoes
1 cup chopped broccoli
3 cloves garlic, minced
12 oz. silken tofu
2 Tbsp. nutritional yeast
3 Tbsp. hummus

Directions

Preheat oven to 450ºF. Spray a 9” pie pan with non-stick cooking spray.
Set grated potatoes in a clean towel and squeeze out as much moisture as you can. Transfer to pie dish and mix with salt, pepper, and half of the oil. Press mixture evenly into the bottom and sides.
Bake crust until golden brown all over (20-25 minutes).
While crust is baking, toss vegetables and garlic with remaining oil and spread out on a baking sheet. Place in the oven with the crust. When you remove the crust, lower heat to 400ºF and bake vegetables until soft and lightly browned (30-40 minutes total).
Lower oven to 375ºF.
Place tofu, nutritional yeast, and hummus in a food processor and blend thoroughly. When vegetables are done, toss the vegetables with the tofu mixture to coat and spread evenly in crust.
Bake quiche at 375ºF until the top is golden brown and firm (35-40 minutes).

Nutritional analysis per serving: Calories 160; Total Fat 9g (12% Daily Value); Saturated Fat 1g (5% DV); Trans Fat 0g; Cholesterol 0mg (0% DV); Sodium 115mg (5% DV); Total Carbohydrate 16g (6% DV); Dietary Fiber 3g (11% DV); Total Sugars 3g; Includes 0g Added Sugars (0% DV); Protein 5g; Vitamin D 0% DV; Calcium 6% DV; Iron 6% DV; Potassium 10% DV; Vitamin B12 130% DV; Thiamin 110% DV; Riboflavin 100% DV.