For the longest time I was very hesitant to try a plant-based version of an “eggy” dish. Even when I didn’t follow a mostly vegan diet, eggs never sat well with me. The sulfuric smell of them scrambled in a frying pan would nearly elicit a gag reflex (yes, I was a dramatic child).
Nevertheless, I am SO glad to have branched out from this close-minded outlook. This egg-free quiche was the perfect introduction, and it’s high time I post the recipe. It’s my go-to for potluck brunches or summer picnics. I never tell people that it’s vegan, but no one is the wiser!
If you have access farmers market tomatoes, those are preferred. Heirlooms can get expensive but in the summer they’re worth a splurge every now and then. I like to check the “seconds” bin at farmer stands–just because tomatoes are a little ugly doesn’t mean they aren’t delicious!
If you’re short on time and want to cut prep down to just 10 minutes, you can skip roasting the tomatoes and also make the recipe crust-free. I recommend taking these extra steps though, they let bright summer flavors really shine through
Recipe adapted from Spouts and Chocolate.
For the roasted tomatoes:
- 4 large heirloom tomatoes, sliced into 1 cm thin rounds
- 1 TBS olive oil
- Pinch of salt
- Sprinkle of oregano (optional)
For the crust:
- 1 TBS chia seeds + 3 TBS water
- 1 and 3/4 cups rolled oats
- 1/2 cup walnuts (try sunflower seeds if nut-free)
- 2 TBS olive oil
- 1/2 tsp salt
For the filling:
- 1 TBS olive oil
- 1 leek, sliced thinly
- 6 – 8 garlic cloves, minced
- 1 package extra firm tofu, pressed for 10 minutes…but to be honest I don’t always press it and it works fine 😉
- 3 tsp lemon juice
- 3 TBS nutritional yeast
- 1/2 cup fresh chives
- 3/4 cup fresh basil
- 3/4 tsp sea salt
- Twist of black pepper
- To make the tomatoes: Preheat oven to 400 degrees F. Toss tomatoes with olive oil, salt, and optional herbs. Line baking sheet with parchment and spread tomatoes into even layer. Roast for 20 minutes. Remove from oven and set aside.
- Turn oven down to 350 degrees F.
- In a small bowl combine chia seeds and water (this will bind the crust together. So many egg substitutes today!). Set aside.
- In a food processor, mix oats until they are pulverized. Add in chia egg, salt, olive oil, walnuts. A sticky dough should form. Add a couple TBS water if it’s not coming together easily.
- Transfer the dough into an oiled pie pan, spreading in an even layer. Be sure to poke a couple of holes in the crust with a fork so it doesn’t explode in the oven (I’ve never witnessed this but apparently it can happen? Better safe than sorry friends).
- Bake the crust in your 350 degree oven for 15 minutes, until crust is golden brown. Remove from oven, set aside, and preheat oven to 375.
- Now time for the filling: heat olive oil in a skillet over low/medium and sauté for 5 minutes until soft. Add in garlic and cook for an additional minute. Set aside.
- In a food processor, combine tofu, lemon juice, nutritional yeast, chives, basil, salt, and pepper. Add a splash of almond milk of the mixture isn’t becoming cohesive.
- Remove tofu mixture from food processor and add to leek + garlic blend. Mix until fully combined.
- Using a spatula, spread filling evenly into par-baked crust. Top with roasted tomatoes and bake for 35-40 minutes, until firm.* Remove from oven and let sit at least 15 minutes before slicing.
*If you don’t feel like making a crust, just add prepared tofu filling into an oil pie pan and bake for 45 minutes.