Vegan "Feta" & Mushroom Quiche

When I was younger one of the scrumptious dishes that my mom would make pretty often was quiche. She would just throw in whatever veggies we had in the house and whip it up with some eggs and spices and tada! I would literally eat quiche for days and be totally content with it. Lately I've been batch cooking on the weekends and then just eating leftovers all throughout the week #college. Normally most of what I make in batches are lunch and dinner dishes, but with finals quickly approaching I find I don't even really have time to whip up something quick or breakfast or really even function before 10am. Cue quiche. The total cook time for this dish is about 1 hour, but it reheats really nicely which makes it a perfect brainless breakfast option for your hectic mornings. I think this quiche is pretty fantastic on it's own, but it also goes really well with some salsa or guacamole.

Crust & baking method adapted from Minimalist Baker

3 cups grated potato (I used one large peeled russet potato)
2 tbsp cup olive oil + 1 tsp divided
2 cups chickpea flour
1/4 cup nutritional yeast
2 tsp salt divided
1 tsp paprika
1 tsp garlic powder
1 tsp onion powder
1 1/2 cups water
2 cups finely chopped mushrooms
Tofu Feta
Half of a block of extra firm silken tofu, drained and pressed for at least 1 hour
1/4 cup olive oil
juice from 1/2 lemon
1 tsp oregano
1 tsp ground rosemary
1/2 tsp salt
1 tsp garlic powder
1/2 tsp paprika

1. Preheat oven to 450 and toss the potatoes, 1 tsp salt and 2 tbsp olive oil together in a bowl.
2. Lightly grease a pie pan then press the potato mixture in evenly to form the crust. Bake crust for 20-30 minutes or until lightly browned. Remove from oven and set aside then reduce the temperature to 375.
3. While the crust is baking crumble your tofu into a bowl and stir in all of the other feta ingredients. Set aside to marinate.
3. Sauté the mushrooms in 1 tsp of olive oil over medium heat for 5-7minutes or until thoroughly cooked.
4.  In a large bowl combine, chickpea flour, nutritional yeast, and spices, then slowly whisk in the water until the batter is mostly smooth.
5. Once you have removed the crust from the oven, stir both the tofu feta and mushrooms into the chickpea batter, then pour the batter into the crust and spread evenly.
6. Bake the quiche at 375 for 20-25 minutes or until you can remove a knife or toothpick from the center cleanly.

The quiche can be served warm immediately with some salsa or you can refrigerate it for a few days and pop it in the microwave to warm it up for a minute or two.


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