A great vegan alternative to quiche. So much flavor, I could eat it every day. Great when served with a light salad.
Provided by papebj
Categories Breakfast and Brunch Eggs Quiche
Time 1h15m
Yield 8
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Place pie crust in a 9-inch pie plate.
- Heat olive oil in a large skillet over medium heat. Saute garlic until slightly toasted, about 2 minutes. Add mushrooms, kale, and onion; saute until leaves are wilted and onion is translucent, about 5 minutes.
- Combine tofu, egg replacer, Dijon mustard, nutritional yeast, lemon juice, onion powder, garlic powder, turmeric, and salt in a food processor. Blend until smooth. Pour into a bowl and fold in kale mixture.
- Pour mixture into the pie crust and level the top with a spatula.
- Bake in the preheated oven until center is firm and top is golden, 30 to 40 minutes. Cool for 10 minutes before serving.
Nutrition Facts : Calories 221 calories, Carbohydrate 19.4 g, Fat 13.6 g, Fiber 2.1 g, Protein 7.7 g, SaturatedFat 2.6 g, Sodium 325.1 mg, Sugar 1.5 g
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