With quarantine in effect, I started to make more meals at home. Quiche has always been a favorite for me, but I had never tried making it vegan. This recipe is so easy and tastes better than I remember from my old recipes; definitely give it a try!
I saw a post on reddit about using Just Egg, and I wanted to try and adapt my old recipes with it too.
Ingredients
Tofu Scramble
- 1 box extra firm tofu
- 1 tbsp. butter
- 2 tsp. black salt (optional)
- 1 tbsp. garlic powder
- 1-2 tsp. turmeric
- 1 tsp. chili powder
- 2 tbsp. nutritional yeast
Other Ingredients
- 1 large white onion, chopped
- 5-10 garlic cloves, finely chopped
- 10 oz fresh spinach, roughly chopped
- 1 bottle (12 oz) JUST Plant-Based Egg
- 1 bag (8 oz) Violife Mozzarella Shreds
- 2 large/deep frozen pie crusts (double check ingredients for a vegan crust; this is the one I use)
Scrabbled Tofu
Press extra firm tofu for 30+ minutes. I just put our bulky coffee maker on top of my paper towel-wrapped tofu, but you can find an actual tofu press for more convenience.
Melt 1tbsp. butter and a splash of water in a pan over low/medium heat.
Add spices to taste – black salt (for egg-like flavor), garlic powder, turmeric, chili powder, nutritional yeast, and salt). Mix until spices start to dissolve.
Crumble tofu into pan and stir occasionally. I bring the heat up to medium and let some of the moisture evaporate. Cook until tofu scramble is desired consistency.
I like this scrambled tofu as part of an avocado toast breakfast too. It’s super easy and fast to make, and it stores well in the fridge.
Spinach/Onion Mix
In a large pan, combine 1tsp. butter and chopped garlic over low/medium heat.
Add chopped onion, chopped spinach, and salt/pepper to taste. I add the spinach in batches it doesn’t spill over the pan.
Cover and cook until spinach is wilted.
VEGAN SPINACH QUICHE
Preheat oven to 425 degrees.
Assemble the quiche! I like to treat my quiche a little like a lasagna. I want every bite to have each component. So I start with a light layer of cheese at the base of my pie crusts, and then alternate between the scrambled tofu, the spinach onion, more cheese, and Just Egg. Save some cheese for the top of the quiche.
Once everything is layered in, use the rest of the JUST Egg to fill in the gaps. I split the bottle between both pies. The JUST Egg is great because it holds everything together and it tastes good too. Then, sprinkle the remaining cheese on top.
Bake for 37-42 minutes. Allow to cool before cutting.
This meal has all of the things I loved about quiche, and it’s vegan!
