Veggie Quiche (V) (GF)

Classes and exams are done and I can finally return to the things I enjoy doing! I am happy to announce that my Ebook is in progress and I am very excited to share it with all of you! I am however, having a difficult time deciding which recipes to share on my blog and which ones to keep a secret! 😉 With Easter next weekend I am going to post as many recipes as I can to give you some ideas of delicious food. Food is a very large part of every holiday but us vegans sometimes have difficulty if we do not prepare and plan ahead. I find I really have to get creative thinking about alternatives that suit the occasion. This quiche is perfect for an Easter brunch. Throw together a fruit or veggie salad  and there’s your lunch figured out. You may even be able to trick some of your non-vegan guests!




  • 1 vegan and gluten-free pie crust
  • 1 tbsp olive oil
  • 2 cloves of garlic, minced
  • 1 c broccoli, chopped
  • 1 c red pepper, chopped
  • 1 c mushrooms, chopped
  • 1/2 onion, chopped
  • 1 block of firm tofu
  • 2 tbsp water
  • 2 tbsp lemon juice
  • 1 tsp rosemary
  • handful of fresh basil
  • 1 tsp thyme
  • 2 tbsp nutritional yeast
  1.  Preheat oven at 375F
  2. In a large pan heat the olive oil. Add the onion and garlic and saute until soft. Reduce heat to medium and add the broccoli, red pepper, and mushrooms. Saute until all the veggies are soft
  3. In a food processor puree the tofu, water, lemon juice, nutritional yeast, rosemary, basil, and thyme (you may need to do this in 2 batches depending on the size of your food processor). Once pureed, transfer the mixture into a large bowl
  4. Add the veggies to the tofu mixture and stir together
  5. Transfer the mixture to the pie shell and smoothen the top
  6. Bake for approximately 40 minutes or until the top and crust are golden




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