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Greens Quiche

  • Author: Well Vegan
  • Yield: 6 1x

Ingredients

Scale
  • 1 lb. extra-firm tofu
  • 8 oz. mushrooms (any kind)
  • 1 tablespoon olive oil
  • 1/4 cup nutritional yeast
  • 1/4 cup cornstarch
  • 1 1/2 tablespoons Dijon mustard
  • 1 tablespoon lemon juice
  • 1 teaspoon onion powder (granulated)
  • 1 teaspoon garlic powder (granulated)
  • 1/2 teaspoon turmeric
  • 1 teaspoon salt
  • 1/4 teaspoon red pepper flakes
  • 3 cups chopped greens (kale, chard, collards), about 2 small bunches

Instructions

  1. Preheat oven to 350°F.
  2. Grease a shallow 9-inch pie dish and set aside.
  3. Sauté mushrooms in olive oil until soft, about 5 minutes.
  4. Combine all ingredients, except greens and cooked mushrooms, in a food processor or blender, process until smooth and creamy.
  5. Mix in greens and mushrooms, and transfer mixture to the pie dish.
  6. Using a spatula, spread the mixture around so it’s even on top.
  7. Bake for 30 to 40 minutes, or until the top is golden and the center is firm (not mushy).
  8. Allow to cool for at least 10 minutes before slicing (serving at room temperature is best).
  9. Make ahead: You can make and store the mixture in an airtight container until you’re ready to bake, or bake the quiche a day or two ahead of time and gently reheat in your oven on warm for 10 to 20 minutes.


Nutrition

  • Serving Size: 6
  • Calories: 131
  • Sugar: 1
  • Sodium: 291
  • Fat: 4
  • Carbohydrates: 13
  • Fiber: 3
  • Protein: 11
  • Cholesterol: 0