Kate Kasbee

plant-based recipes // food writing

Sun-Dried Tomato, Mushroom, and Kale Tofu Quiche

Recipe inspired by OhSheGlows.com

Quiche is not something I thought I’d ever have the desire to make. Quiche is something women eat at baby showers while they talk abouthow great their lactation coaches are and whether or not they want to vaccinate their kids. No thanks, not for me. I don’t want any part of your weird breakfast pie or baby conversation. Or do I?

After I stopped eating eggs, any trace thoughts I had about quiche (can one have trace thoughts about quiche?) evaporated from my conscious mind. But for some reason Angela Liddon’s recipe for Sun-Dried Tomato, Mushroom, and Spinach Tofu Quiche stood out to me while I was browsing Oh She Glows for some vegan breakfast inspiration. Boy, am I glad my maternal instinct for a savory, circular breakfast kicked in.

This recipe is simple to throw together, smells amazing in the oven, and feeds me for several days. Waking up and not having to make breakfast is a beautiful thing.

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Sun-Dried Tomato, Mushroom, and Kale Tofu Quiche
Yields 8 servings

Ingredients:

  • 1 frozen pie crust (Trader Joe’s has a good one)
  • 1 block (14-oz) firm tofu
  • 1 tablespoon coconut oil or olive oil
  • 1 leek or yellow onion, thinly sliced
  • 3 large garlic cloves, minced
  • 3 cups (8-oz) sliced cremini mushrooms
  • 1/2 cup fresh chives, finely chopped
  • 1/2 cup fresh basil leaves, finely chopped
  • 1/3 cup oil-packed sun-dried tomatoes, finely chopped
  • 1 cup kale, stems removed
  • 2 tablespoons nutritional yeast
  • 1 teaspoon dried oregano
  • 1 teaspoon fine grain sea salt
  • Black pepper, to taste
  • Red pepper flakes, to taste

Instructions:

  1. Preheat the oven to 350F and lightly grease a 10-inch pie pan or 9-inch glass pie dish. Take your pie crust out of the freezer and let it thaw while you prepare the quiche filling.
  2. Drain tofu and wrap it in a few paper towels to release as much water as possible. Once dry, break apart the tofu block into about eight pieces and add it to the food processor. Process the tofu until it’s nice and creamy. If it doesn’t get creamy on its own, add a touch of plain soy or almond milk to help it along.
  3. In a skillet, add oil and sauté the leek (or onion) and garlic over medium heat for a few minutes. Stir in the mushrooms, season with salt, and cook on medium-high heat until most of the water cooks off the mushrooms, about 10-12 minutes. Stir in the herbs, sun-dried tomatoes, kale, nutritional yeast, oregano, salt, pepper, and red pepper flakes until combined. Cook until the kale is wilted.
  4. Remove from heat and stir in the processed tofu until thoroughly combined. Adjust seasoning to taste if desired.
  5. Now that your pie crust is defrosted, unroll it and press it into your pie pan or dish.
  6. Spoon the tofu/veggie mixture into the pie crust and smooth out with a spoon until even.
  7. Bake quiche uncovered, at 375F for 33-37 minutes, until the quiche is firm to the touch. For best results, cool the quiche for 15-20 minutes on a cooling rack before attempting to slice.
  8. Wrap up leftovers and refrigerate for 3-4 days. Leftover quiche can be reheated in the oven on a baking sheet for about 15-20 minutes at 350F.