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    Vegan Vegetable Quiche

    May 7, 2019 • Breakfast, Festive/Holidays, Follicular Phase, Menstrual Phase

    Jump to Recipe·Print Recipe
    Vegan Vegetable Quiche. Eggless with an option for a gluten free homemade pie crust. Easy quiche recipe made with tofu, veggies, spices and herbs. It has a beautiful taste and texture. #vegan #quiche #recipe #brunch #mothersday #easter

    Spring and summer bring a lot more brunching opportunities, which is fine by me!

    So say hello to this Vegan Vegetable Quiche.

    Is there such thing as brunch season?! I guess it depends where you live but as the weather gets nicer, people here tend to brunch more, especially after Easter weekend (see my Easter brunch recipe ideas) and with Mothers Day right around the corner. So I wanted to help you prepare with a brunch-friendly gluten free and vegan spring/summer recipe. 🙂

    This Vegan Vegetable Quiche has a base of tofu and veggies with spices and herbs. It’s beautifully light and spring-y which is perfect for this time of year. Feel free to switch up the veggies too, and use what is in season or what looks good (asparagus, leeks, peppers, potatoes, spinach, etc). I used broccoli, tomatoes, green onion and green bell pepper!

    For the crust, I highly recommend just buying a pre-made vegan crust. I included a gluten free recipe I used for the crust below, but your life will be so much easier and less stressful if you just pick one up. Feel free to try the crust recipe I provided but it does need to be chilled and will take up more of your time. Totally up to you! Also, if you have a trusty crust recipe already in mind, that will work fine too, it doesn’t have to be gluten free unless you want it to be.

    This eggless quiche recipe is inclusive for vegans or anyone who doesn’t eat eggs which is always nice because we want to feel included on the brunching scene too!

    It also has a very egg-y taste and texture which was the goal. Just look at this beautifully impressive presentation!! It is sure to please. I used this pretty rosewater pie dish from Target, and don’t forget the pie server.

    Vegan Vegetable Quiche. Eggless with an option for a gluten free homemade pie crust. Easy quiche recipe made with tofu, veggies, spices and herbs. It has a beautiful taste and texture. #vegan #quiche #recipe #brunch #mothersday #easter

    You’ll start by preparing the crust or pre-baking the store-bought crust if needed. Next you’ll cook up the veggies and herbs to soften them and infuse flavors, and save time on oven cooking. After, you’ll prepare the tofu mixture by using the food processor and blending it up with the spices. You’ll combine the tofu with the veggies, pour it into the pie dish, top with tomato slices and bake it away!

    I hope you enjoy this recipe and come back to it for years to come. I know I will! It’s fun for me to take classic recipes and put a vegan spin on them 🙂

    Vegan Vegetable Quiche. Eggless with an option for a gluten free homemade pie crust. Easy quiche recipe made with tofu, veggies, spices and herbs. It has a beautiful taste and texture. #vegan #quiche #recipe #brunch #mothersday #easter
    Vegan Vegetable Quiche. Eggless with an option for a gluten free homemade pie crust. Easy quiche recipe made with tofu, veggies, spices and herbs. It has a beautiful taste and texture. #vegan #quiche #recipe #brunch #mothersday #easter
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    Vegan Vegetable Quiche

    • Author: Shannon Leparski
    • Prep Time: 15
    • Cook Time: 40
    • Total Time: 55
    • Yield: 6 1x
    • Category: Brunch
    • Method: Oven
    • Cuisine: Vegan
    Print Recipe
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    Description

    Vegan Vegetable Quiche. Eggless with an option for a gluten free crust. Made with tofu, veggies, spices and herbs, it has a beautiful taste and texture.


    Ingredients

    Scale

    Gluten Free Pie Crust: (I followed this recipe) (or use a pre-made pie crust)

    1 1/2 cups gluten free all-purpose flour

    1/2 teaspoon sea salt

    1/2 cup room-temperature unrefined coconut oil

    4–5 tablespoons ice cold water

    Vegetable Mixture:

    1 tablespoon coconut oil

    2 green onions, chopped (about 1/4 cup)

    2 cups broccoli florets

    1 bell pepper, diced (any color)

    1 medium-sized tomato, diced (plus a few extra slices for optional topping)

    1/4 cup fresh basil, chopped

    Tofu “Egg” Mixture:

    1 14-ounce container of extra firm tofu, drained

    1/4 cup nutritional yeast

    1/2 teaspoon turmeric

    1/2 teaspoon sea salt (or kala namak black salt)

    1/2 teaspoon black pepper

    1/4 teaspoon cayenne pepper (optional)

    2 tablespoons tamari (or low-sodium soy sauce)

    2 tablespoons fresh lemon juice

    1–2 tablespoons plain almond milk (as needed)


    Instructions

    For the Gluten Free Pie Crust: Please follow the instructions for this recipe, or use a pre-made store bought pie crust. (The recipe does not call for this, but I chilled the ball of dough in saran wrap in the refrigerator for 30 minutes before rolling it out. Then I baked the homemade pie crust in a pre-oiled pie dish for 15 minutes at 350 degrees F, before adding in the vegan quiche and baking again.)

    For the Vegetable Mixture: Heat coconut oil in a pan over medium-high heat. Once hot, add the green onion and sauté for 2-3 minutes. Add the broccoli, bell pepper, tomatoes and a pinch of salt, and stir. Cook for about 10 minutes or until veggies are soft/slightly charred, stirring occasionally. Turn off heat and set aside to cool for a moment.

    Preheat oven to 375 degrees F.

    For the Tofu Mixture: Place all ingredients for the tofu mixture in the food processor bowl (only add the almond milk as needed, to help it blend more smoothly but don’t overdo it on the liquid). Blend until smooth and well combined. You may need to stop in between to scrape down the sides. Taste test and adjust salt or pepper as needed.

    Now we need to mix the vegetables and tofu together before adding it into the pie crust. You can save on dishes by adding the tofu mixture into the pan with the vegetables to mix. Or, you can use a large bowl to mix the two together. Next, transfer the tofu and veggie mixture to the pie crust and spread it out evenly. Top with tomato slices.

    Bake in the oven for 35-40 minutes or until the top is golden and a toothpick comes out clean in the center.

    Let sit for 10 minutes before slicing and serving. 

    Enjoy!


    Keywords: vegan quiche, easy vegan quiche, vegetable eggless quiche, vegetable quiche, vegan brunch recipe, vegan tofu quiche, gluten free vegan quiche, gluten free vegan quiche recipe

    Did you make this recipe?

    Tag @theglowingfridge on Instagram and hashtag it #theglowingfridge

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    Vegan Vegetable Quiche. Eggless with an option for a gluten free homemade pie crust. Easy quiche recipe made with tofu, veggies, spices and herbs. It has a beautiful taste and texture. #vegan #quiche #recipe #brunch #mothersday #easter

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    Reader Interactions

    Comments

    1. Tamryn

      August 07, 2021 at 2:31 pm

      Hi there,

      Can this be frozen and can you make this crust less ? Looks really good 🙂

      Reply
      • Shannon Leparski

        August 17, 2021 at 11:14 pm

        Hi Tamryn,

        I’m not sure it would hold up well, I think the texture would change!

        Reply
    2. Kate

      May 16, 2019 at 8:58 am

      This looks so yummy! I am a huge fan of quiche so I need to make this asap. Thanks for sharing, hope you’re having a great day.

      -Kate
      https://daysofkate.com/

      Reply

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    SHANNON Leparski

    SHANNON Leparski

    Hi! I'm Shannon, a Certified Hormone Specialist and plant based blogger living in Chicago. I help women heal their bodies bodies from the inside out and balance their hormones naturally through a plant based diet and lifestyle. Let me guide you through it, so you can glow from within and feel the best you've ever felt!

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    SHANNON // Beauty / Motherhood / Wellness
    & my hair needed SERIOUS HELP. It was super oily & my hair needed SERIOUS HELP.

It was super oily and greasy with buildup from past products. I was washing daily… and just unhappy with the dullness and lack of volume. That has since changed!

Aside from getting transformed hair, this opportunity allows motivated women to have another income source. It allows mamas to have the best of both worlds - their own income while raising their babies (if you’re in that phase of life). It provides social media training, so much guidance and support (you’re never doing it alone), earned confidence and most importantly, community. Some of my best friends are here now because we talk daily and know everything about each other’s lives! Surrounding yourself with like-minded successful women can turn your life around. I’m not kidding. You are who you surround yourself with. It’s more than just shampoo. 

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    20 THINGS I’VE LEARNED: 1. You can do hard thin 20 THINGS I’VE LEARNED:

1. You can do hard things. 
2. Stay consistent. 
3. Don’t give up.
4. Stay consistent. Again.
5. People will quit, don’t take it personally.
6. TV is a time suck (I haven’t watched TV since I started 🙃)
7. This business isn’t for everyone (only the hustlers).
8. Girls are desperate for community and support.
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10. Making your own money is security.
11. Making your own money is powerful.
12. The trips are life changing.
13. You can multitask.
14. Your friends probably won’t support you. That’s okay.
15. You have to be a little bit delusional with your vision and belief. 
16. Go for it. Dream big.
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18. Ask for help from your mentor.
19. Do the uncomfortable things. Keep doing them.
20. Remember why you started 🙏🏼

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    Can you even?!! When I saw these my heart skipped Can you even?!! When I saw these my heart skipped a beat. How grateful I am to have beautiful photos with my little shadow. My little bestie.

This is your sign to do the mother-daughter photoshoot 🥰🥰🥰🥰 thank you to @sarahiltonphotography for capturing such sweet moments that I will cherish forever. Sara did the photos for my book as well, The Happy Hormone Guide!!! She does branding and headshots in the northwest suburbs of Chicago - she’s the best!!

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    what healing looks like 🌼🩷 I starts out my what healing looks like 🌼🩷

I starts out my morning with a bunch of supplements to eliminate parasites and bacteria and repair my gut while supporting my liver and gallbladder. Next I make a protein smoothie with vanilla whey protein powder and a custom supplement to support my deficiencies. And lastly my creamy dandy blend latte because I’m not drinking coffee right now.

This is what works for me right now! I also have gf toast usually from @awgbakery. I’ve had to eliminate so many things but it’s all for good reason, to reduce all the inflammation. I’m working with @lifelabwellnessco if you would like your own custom plan and testing 🙏🏼 should I share more videos like this?

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    Shannon is a health enthusiast and plant based nutrition advocate, living in Chicago. She studied Health and Fitness at Purdue University and loves everything about the plant based vegan lifestyle, especially creating colorful, nourishing, happy hormone recipes in her kitchen. Read More…

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