While eggs are packed with many healthy components, I think it’s nice to be able to create a typical egg based dish without them..
Like a quiche!
As a young adult, I never enjoyed quiche. It was never served in our home, I never ordered it for brunch, so I never understood what the hype was all about. However, quiche is so much fun to make, filling, can be packed with whatever you’re craving, and can last for a few days as a great breakfast option!
What’s great about this particular quiche is that it’s effortless, looks fancy, has aesthetic appeal, you can use the base and feature whatever veggies you like, and this particular quiche packs all of my fave ingredients from asparagus to sun dried tomatoes, oh and I LOVE good homemade crust!
If you love staple breakfast concepts that you can switch up the ingredients with the shifting of the seasons or just preferences..
You have to try this recipe for a vegan Italian Quiche!
3 tbsp Follow Your Heart Vegan Egg mixed with 1 cup ice cold almond milk
1 1/2 teaspoons kosher salt
1/4 teaspoon black pepper
2 cloves garlic
1/2 cup vegan parmesan cheese
8–10 pieces of asparagus
In a medium bowl, whisk together the flour and salt. Cut the butter or coconut into cubes and use your (clean) hands to work the butter into the flour until you have a mixture that looks like a coarse meal with pieces of butter no bigger than a pea. Sprinkle water onto the flour mixture a little at a time, and work the dough with your hands until the dough can be formed into a ball. Flatten the ball into a disk and wrap with plastic wrap. Chill for at least 1 hour.
When you are ready to roll out the dough, remove the disk from the refrigerator and let come to room temp for 10 minutes. Roll out the dough on a lightly floured surface to a diameter 2 inches wider than your pie or tart pan. Drape the rolled out dough over the pie or tart pan and press the dough into the sides of the pan. Trim and crimp the edges. Place in freezer for 30 minutes to an hour. (optional) Poke holes with a fork in the bottom of the pie crust for air to escape and bake on 350 for 10 minutes or until slightly golden.
Asparagus: Heat a large pot of boiling water. Trim the edges off of the asparagus so that they are only a few inches long. Blanch the asparagus by boiling it for 2 minutes, set aside.
In a medium size pan cook the garlic in olive oil for 2 minutes until translucent. Add the rinsed spinach and cook for 2-3 minutes until slightly soft, but not all the way cooked. (you will bake it all together and you don’t want to overcook it) Remove from heat and set aside.
In a food processor blend together the tofu, corn starch, vegan egg w/almond milk, nutritional yeast, dijon, turmeric and add salt and pepper. Once combined place the veggies back on low heat and pour in the tofu mix. Fold in the sun dried tomatoes and asparagus. Combine and then place in the pre-baked pie shell. Cook for an additional 20 minutes. Remove from heat and allow to completely cool. This will provide a more solid texture the longer you weight. Slice and enjoy! Garnish with vegan parmasan and fresh basil.