Vegan Quiche with Root Veggie Crust

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I love how we’ve finally moved past the cold, wet, grey winter! It’s so nice to see the sun and all the beautiful flowers. And you know what that means! It’s almost time for fresh produce season. I cannot wait for Sunday morning farmers markets, and fresh fruit pies.

I have started seeking out recipes that are light but flavorful. I’ve always loved the idea of a quiche, full of flavour but not to heavy on the stomach and there’s vegetables mixed right in! I decided to turn to the internet for some inspiration and see if it was possible to veganize a quiche, and low and behold it is! It’s very easy, probably easier than an egg based quiche. I wanted to add my own touch on this recipe and spice it up a bit so I decided to use a beet and sweet potato crust, and oh boy it was a great idea.

This recipe is absolutely perfect on those warm summer evening where you just want to take it easy and relax on the patio. Add a salad and a nice class of wine, or kombucha and you have yourself a delicious light, colorful meal!

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Ingredients

Crust

  • 1 sweet potato, sliced in circles
  • 2 beets, sliced in circles
  • 1 tsp oil

Method
1. Preheat oven to 375 F.
2. Slice sweet potato and beet in circles about 1/2 inch thick. Toss in oil and layer on bottom of a greased 9 inch baking dish. Bake for 20 – 25 minutes. Cool and set aside.

Filling

  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 8 oz mushrooms, sliced
  • 4 cups baby spinach
  • 1 c cherry tomatoes, halved
  • 1/4 cup nutritional yeast
  • 12 oz firm silken tofu
  • 1 tbsp oil
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1/8 tsp nutmeg
  • 1/4 tsp dried thyme
  • 1/2 tsp garlic powder

Method
1. Saute onions for 1-2 minutes then add garlic and mushrooms and saute together for 5 minutes. Add cherry tomatoes and let sit for 2 minutes and then add spinach, heat until wilted. Set mixture aside.
2. In a blender or food processor combine tofu, nutritional yeast, oil, garlic powder, salt, pepper, nutmeg and thyme. Process until smooth.
3. Add vegetable mixture to tofu mixture, stir until combined and then pour over sweet potato and beet crust.
4. Bake for 25-30 minutes. Then cool for 5 minutes and serve.

Enjoy!

Let me know what you think of this recipe. I’d love to hear from you!

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(my quiche didn’t stay firm because I cut into it too soon, if you cool yours down it should stay nice and firm, like a piece of pie.)

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