Spring Vegetable Breakfast Quiche
This recipe offers a nutritious and satisfying plant-based spin on the classic breakfast quiche. Packed with asparagus, it provides a hearty serving of protein to energize your morning. The creamy, egg-free filling and crispy crust create a delectable dish that will appeal to both vegans and non-vegans. Preparing this protein-packed, vegetable-loaded quiche allows you to enjoy a wholesome and filling breakfast without sacrificing flavor or texture. Elevate your brunch menu with this plant-based delight.
Ingredients
Crust
- 1 ½ cups almond flour
- 1 cup sweet potato cooked and mashed
- ⅓ cup tapioca flour
- ¼ cup ground flax
- 1 ½ tsp baking powder
- water as needed
Filling
- 14 ounces tofu firm
- ⅓ cup nutritional yeast
- 2 tbsp lemon juice
- 1 tbsp grainy mustard
- 1 tbsp tamari low sodium
- 1 tsp turmeric
- 1 tsp onion powder
- ½ tsp garlic powder
- ½ cup water
- 4 cups asparagus Chopped and par boiled for 5 minutes
- 1 bunch spring onions diced
- 1 cup cherry tomatoes quartered
- 1 tsp dill weed
- ½ tsp cracked pepper
Instructions
- Preheat oven to 350°F
Crust
- Add all crust ingredients to a mixing bowl and mash together until is mixed well and press into a ball.
- Place ball between two pieces of parchment paper and roll it into a flat disc a bit larger than the size of your pie plate with a rolling pin.
- Place crust into pie plate and form the sides and edges just like you would a pie crust.
- Bake in the oven for 10 minutes.
Filling
- Add all filling ingredients except for the veggies, dill weed and pepper to a blender and blend until smooth.
- Add the veggies to a mixing bowl, pour over the filling mixture and gently stir together.
- Pour mixture into the crust and bake for 55 minutes.
Notes
If the crust mixture is too dry to stick together, add a tablespoon at a time of water until it sticks together.
Nutrition
Calories: 249kcalCarbohydrates: 20gProtein: 13gFat: 15gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 1gSodium: 244mgPotassium: 343mgFiber: 7gSugar: 4gVitamin A: 2989IUVitamin C: 11mgCalcium: 193mgIron: 4mg
When do you add the dill weed and pepper? With the veggies or after baking?
I stirred it into the blended mixture.Sorry, I think that part got left out
Could I use oatmeal instead of the almond flour?
Sorry, I didn’t try any flour substitutes so I’m not sure how it would do.
Could I use oat flour or buckwheat instead of the almond flour
Sorry, I didn’t try any flour substitutes so I’m not sure how it would do.
Looking forward to making and taking to my ladies group.
Awesome recipe! So delicious.
I’ve just tried this for the first time today. It’s in the oven now. I used a red sweet potato which was definitely ‘wetter’ than your white one (which isn’t available here), and so, certainly did not need any added water for the pastry mix. However, I wondered if it might be too wet. I pre-baked the crust for a couple of minutes longer than your recipe suggested because it was so wet. I wonder if you have any other suggestions on how to deal with that issue. Many thanks!
You could try adding 1/2 cup of oat flour and that may soak up just enough of the extra moisture.
Thank you! I’ll give that a try if I can’t find the white sweet potato.
I made this recipe for lunch today. I made the crust by smashing cooked potatoes into the pie plate and dusting with Italian seasoning and a bit of vegan cheese. Then I made the filling as directed except I added mushrooms and cracked red pepper because we like it hot. 55 minutes wasn’t quite long enough to make the quiche sliceable. The flavor was outstanding and we’ll be adding this to the regular rotation.