Ki’s Crustless Quiche
Servings:
4Prep Time:
20 MinutesCook Time:
30 MinutesMealtime:
BreakfastIngredients
- 1 block firm tofu
- olive oil spray
- ½ cup chopped tomatoes
- ½ cup chopped green peppers
- ½ cup chopped cremini mushrooms
- 1 cup chopped kale
- ½ cup chopped broccoli
- ½ cup chopped shallots or leeks
- 2 cloves of garlic
- 2 tbsp nutritional yeast
- ½ cup chopped fresh flat leaf parsley
- ½ cup chopped fresh dill
- sprinkle of rubbed thyme and dried rosemary
- ½ cup shredded vegan cheese
- ½ cup - 1 cup non-dairy milk to thin out mixture
Step by Step Instructions
Step 1
Heat a large frying pan to medium-high heat and add all the vegetables and spices. (Do not add nutritional yeast).Step 2
Allow the veggies to sweat down for about 10 minutes stirring occasionally. Adjust the seasoning if needed.Step 3
In a high speed blender add the tofu, nutritional yeast and milk. Blend on high until smooth. Use the milk to thin out the mixture to look like smooth whipped peanut butter.Step 4
Pour the tofu mix from the blender into a bowl and add the veggies, mix well to combine.Step 5
Spray a muffin tin with the non-stick spray and fill each muffin tin with the mixture, top off with shredded vegan cheese.Step 6
Bake at 375 degrees F for 30 minutes on the middle rack of the oven. Quiche is finished when a toothpick comes out clean, the top is browning and the middle no longer jiggles.Note
Allow the quiches to sit 10-15 minutes before removing from the pan4 Comments
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How much tahini do i use in this recipe – and can i substitute something else in place of the tahini?
Hi Linda,
Thank you so much for pointing this out. Tahini is actually not needed in this recipe at all. We have made the correction.
P3 Team
Hello
In step 3, tahini in blender, but it does not say how much. It is missing from ingredients
Thank you
There should not be any tahini in this recipe and it has been updated to reflect that.