Vegan Crustless Veggie Quiche

Ingredients:

1. 1 yellow onion, diced
2. 1 cup baby bella mushrooms, chopped
3. 1 red or yellow bell pepper, diced
4. 3 cloves garlic, minced
5. 1 cup broccoli, steamed or boiled
6. 1 block extra firm tofu
7. 1/2 cup unsweetened non dairy milk
8. 2 tbsp nutritional yeast
9. 1/2 tsp turmeric
10. 1/2 tsp cumin
11. 1 tsp dried basil
12. 1/4 tsp cayenne, optional
13. salt to taste
14. 1/2 jalapeño, minced, optional
15. 2 tbsp fresh cilantro
16. 1/4 tsp smoked paprika
17. Sliced tomatoes

Directions:

1. Preheat over to 350°F.
2. In large sauce-pan Sauté onions, mushrooms, bell pepper and garlic (if going oil free use water to sauté instead of oil). Sauté until soft and slightly browned.
3. In a blender whip tofu, milk, nutritional yeast, turmeric, cumin, basil, cayenne, salt and pepper. This mixture will be exceptionally thick and that’s okay! You can thin it down with up to 2 tbsp of water if you need to get it thinned enough to blend.
4. Add tofu mixture to vegetables. Then fold in the jalapeño (if using) and cilantro. Taste and adjust seasonings as needed.
5. Oil a 9″ pie pan.
   Pour batter in and jiggle to help it settle. Top with tomato slices, sprinkle smoked
6. paprika.
7. Bake for about 30 minutes, or until a knife comes out clean from the middle.
8. Let the quiche sit for about 10-15 minutes to finish setting. Slice into pieces and serve warm.Other ideas:
9. Other vegetables will work just as well as the ones I’ve listed above! Be sure not to use vegetables that have a high water content (summer squash, zucchini, etc.) or your resulting quiche will be too wet.
10. Be sure to let the quiche rest after it has come out of the oven or it will not have time to reabsorb the liquids that cooked out while it was baking.
11. This can also be made in muffin tins for grab-and-go breakfasts and frozen for up to 3 months in an airtight, Ziplock bag.