I love quiche. I have always loved it. Seriously, what could be better than vegetables, cheeses and savory custard in a crust? Well, obviously, a vegan quiche, of course.
After perfecting my version several years back, this vegetable quiche-type-thing has became a huge summer favorite - you can use virtually ANY vegetable and it's good hot, cold or at room temp. Great to make ahead for those days when I don't want to heat up the kitchen.
I can't take total credit for this recipe, it's actually a vegan spin on the old favorite "Impossible Broccoli Pie" introduced to frazzled 1970's-era housewives by the Bisquick people. No crust needed, it makes it's own. Magic and impossible. Or something.
Yes. I use Bisquick in this recipe. And yes, it's vegan. There ARE whole-grain-organic-seeds-and-twigs 'baking mixes' as well, if you prefer. I don't have access to Whole Foods and similar stores that carry them, and I admit to liking a shortcut now and then, so Bisquick tends to have a happy home in my cupboard. Use what you like, even pancake mix works!
- 2 cups chopped broccoli, spinach, kale, sliced zucchini, or whatever combination of green vegetables you'd like
- 1/3 cup chopped green onion
- Several mushrooms, sliced (optional, I just like lots of veggies in mine)
- 1/2 a red bell pepper, chopped (again, optional)
- 1 1/2 cups shredded Daiya cheese (about 6 ounces) I use the Italian Blend, but use whatever you prefer
- 2 thinly sliced Roma tomatoes
- 1 cup Bisquick® or other complete baking (or pancake) mix
- 1 cup So Delicious UNSWEETENED Almond (or other) milk
- 1 12 oz. box silken tofu
- 3 Tbsp nutritional yeast
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 tsp. India black salt (optional, gives it an "eggy" flavor that I like in dishes like this)
Heat 1 inch salted water to boiling in medium saucepan. Add broccoli or whatever green vegetables you want; cover and cook about two minutes. Just to barely cook. Remove from heat and drain.
Gently stir together cooked green vegetables, onion, mushrooms, peppers and cheese in pie plate, just a little. Layer tomato slices over vegetables.
Blend remaining ingredients in food processor or blender until smooth.
Pour over vegetables into pie plate.
Bake 45 - 55 minutes or until golden brown and knife inserted in center comes out clean. Cool 10 minutes or chill over night.