Oh my goodness... I am in love with this recipe. It is so good and tastes so similarly to what I remember quiche tasting like from my youth. I devoured half of it moments after these pictures were taken! It is savory, fluffy, and just so satisfying. This quiche is surprisingly low in fat and calories and super high in protein, to boot. It is also one of the easiest recipes to make ever - I think it would actually be difficult to mess it up (I always love fool-proof recipes like this!). Bring one to your next lunch or dinner gathering and everyone will love you! Happy quiche-ing!Cost per serving: $0.59
Calories per serving: 128
Equipment you'll need: high-speed blender or food processor and 9-inch pie dish
Calories per serving: 128
Equipment you'll need: high-speed blender or food processor and 9-inch pie dish
Ingredients: makes 6 servings
1 block extra firm tofu, drained
1/2 cup nutritional yeast
1 Tbsp ketchup
2 Tbsp Dijon mustard
1 Tbsp lemon juice
1 Tbsp water
2 garlic cloves
1/4 cup cornstarch
1 tsp onion powder
1/4 tsp salt
1/2 tsp chili powder (optional)
1/2 tsp turmeric (optional)
4 cups kale, chopped
1 jalapeño, chopped (optional for an extra kick!)
1 block extra firm tofu, drained
1/2 cup nutritional yeast
1 Tbsp ketchup
2 Tbsp Dijon mustard
1 Tbsp lemon juice
1 Tbsp water
2 garlic cloves
1/4 cup cornstarch
1 tsp onion powder
1/4 tsp salt
1/2 tsp chili powder (optional)
1/2 tsp turmeric (optional)
4 cups kale, chopped
1 jalapeño, chopped (optional for an extra kick!)
Method:
1. Preheat oven to 350F and spray 9 inch pie dish with non-stick cooking spray.
2. Combine all ingredients except kale in high-speed blender or food processor, and process until smooth. You may need to use a spoon to scrape the sides.
3. Transfer to bowl, add chopped kale (and jalapeño if desired), and stir to combine.
4. Spoon into baking dish and use a spatula to pat mixture down.
5. Bake for 30-40 minutes or until it is no longer mushy inside.
1. Preheat oven to 350F and spray 9 inch pie dish with non-stick cooking spray.
2. Combine all ingredients except kale in high-speed blender or food processor, and process until smooth. You may need to use a spoon to scrape the sides.
3. Transfer to bowl, add chopped kale (and jalapeño if desired), and stir to combine.
4. Spoon into baking dish and use a spatula to pat mixture down.
5. Bake for 30-40 minutes or until it is no longer mushy inside.
This recipe was adapted from Lindsay at Happy Herbivore's original recipe. Find it here.
What an amazing recipe! Fancy vegan breakfasts for brunch or guests can be tricky... you nailed it! I think I have all these ingredients on hand right now too (minus the jalapeno but I am not a huge fan of spicy anyways). Excited to try this out!
Yay!! Thanks Dylan! Hope you enjoy 🙂
I can't wait to try this recipe, sounds and looks delicious! Quick question......the tofu is drained?
Yes! Thanks for pointing that out. Adding that into the recipe now. Sorry about that 🙂 Hope you enjoy!
Hi Annie: I don’t have a question about this recipe specifically (although I do plan to try it someday!) but about the quiche cups in your cookbook. The recipe says that it makes 6 servings, but is a serving considered 1 or 2 cups? In other words, I’m trying to figure out if the recipe makes 6 or 12 quiche cups total. Thank you!
Hi Christina! It is 1 quiche cup per serving so the recipe makes 6 quiche cups 🙂