You’re asking yourself… did I read that right?!  Vegan quiche?  YES!  Courtesy of this blog (scroll down a bit to see the recipe).

First off, let’s talk about the crust.  I used the Flaky Crust recipe from The Joy of Vegan Baking subbing whole wheat pastry for the all-purporse flour.  It turned out a little more dry than usual, but still tasted fine.  Since I don’t have a pie plate, I used a 10 inch springform pan (the only one I have left– the others fell apart and had to be retired).  I found that since the dough was on the dry side, rolling it out proved to be a little difficult.  It kept breaking, so I just resorted to pressing it into the bottom of the pan.

For the filling, all I had was super firm tofu in the vaccum sealed package (not the kind packed in water like the recipe calls for).  I also didn’t have any broccoli, so I used the rest of my frozen spinach and peas.  Neither bags had much left in them, but it turned out fine.  I also used green onions because I had some in the fridge that weren’t looking too happy.  When everything was all mixed together, it looked a little dry to me so I put in a few tablespoons of almond milk (just becuase I had some open that needed using up).

Put the filling on top of the crust and bake it!  Couldn’t be easier, really.  This reminded me very much of the hand held quiches I made a while backm during my freezer challenge.  I thought it was delicious and have been eating it every day for breakfast.  Matt throught it was “weird,” but he doesn’t even like non-vegan quiche, so I’m not sure that he’s a very good judge.  When I made the hand held quiches, I seem to remember him liking those a lot and I think I’ll try to combine the two recipes next time to see if he likes that better.