Crusted Vegan Breakfast Quiche
Introduction
Start your day with a burst of flavor and texture with this Crusted Vegan Breakfast Quiche. This dish blends the richness of a tofu-based filling with the crunch of a whole grain crust, all seasoned with Asian-inspired spices for a truly delightful morning.
Ingredients
- 1 cup whole wheat flour
- 1/2 cup cold vegan butter, cubed
- 1/4 cup ice water
- 1 block (14 oz) firm tofu, drained and crumbled
- 1/4 cup nutritional yeast
- 1 teaspoon turmeric
- 1 teaspoon smoked paprika
- 1/2 teaspoon black salt (kala namak)
- 1 tablespoon soy sauce
- 1/2 cup chopped green onions
- 1/2 cup finely chopped bell pepper
- 1/2 cup shredded vegan cheese
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine the whole wheat flour and salt. Add the cubed vegan butter and mix until the mixture resembles coarse crumbs.
- Gradually add ice water and knead until a dough forms. Wrap in plastic and chill for 30 minutes.
- In a separate bowl, mix crumbled tofu, nutritional yeast, turmeric, smoked paprika, black salt, and soy sauce.
- Heat olive oil in a skillet. Sauté green onions and bell pepper until soft.
- Combine sautéed vegetables with the tofu mixture and stir in shredded vegan cheese.
- Roll out the chilled dough and press into a pie dish. Pour the tofu filling into the crust.
- Bake in the preheated oven for 40 minutes or until the crust is golden and the filling is set.
- Let cool slightly before serving.
Enjoy this warm, comforting vegan breakfast quiche that’s perfect for any morning. Serve it hot, straight out of the oven, and watch it become a new favorite in your breakfast repertoire!
Isabella
| Nutritionfacts | Calories: 280, Fat: 18g, Saturated Fat: 5g, Carbohydrates: 20g, Protein: 12g |
|---|---|
| Preparation Time | 1 hour 20 minutes |
| Allergy Information | Gluten, Soy, Nuts (vegan butter may contain nuts) |