February 24, 2014

Vegan, Gluten-Free: Quiche





Recipe: Vegan, Gluten-Free Quiche
                                                                     By: Hannah Claudia                  
                                                                                                                                                                     
(makes 12 mini quiches)

For the Crust:
1.5 cups of oats
1.5 cups of almonds (i had sliced almonds on hand, so i used those)
1 teaspoon of oregano
1 teaspoon of black pepper
1 teaspoon of salt
2 tablespoons of oil (i used avocado oil)
3-6 tablespoons of water (just enough to help the crust come together)

(and some extra oil for brushing the muffin tin)

For the Filling:
1 block of tofu
about 1/2 cup of broccoli florets, shredded
2-3 mushrooms, sliced thinly
1/4 of an onion, sliced thinly
2 cloves of garlic, minced
2-4 baby tomatoes, diced
2 teaspoons of oregano
2 teaspoons of black pepper
2 teaspoons of salt
2 tablespoons of nutritional yeast
1 teaspoon of sesame oil


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1. In a food processor, blend the oats and almonds until they resemble a coarse flour. 
Mix in all the other ingredients and add water until the mixture becomes crumbly and can
stick together.
2. Grease a muffin tin and fill each cup with the crust mixture. 
Don't make the crust too thin or else it won't hold the filling as well and
it will crumble when you take them out!
(This is the perfect time to get your kids involved in cooking ;)! )
3. In the same food processor (why clean twice?), puree the block of tofu until creamy.
4. Cook the broccoli florets in some water for 3-5 minutes. Drain the water when finished.
5. Mix the broccoli and all the other ingredients into the tofu mixture. 
6. Fill the quiche crust cups all the way with the filling mixture.
7. Bake at 350*F for about 25 minutes.











I didn't have any nutritional yeast on hand, so my quiches 
weren't very cheesy. Regardless, they still tasted really good!
This is a great recipe for people who can't eat eggs, cheese, and flour ;)
Freeze these and whenever you need to make a quick lunch/snack/dinner,
pop them in the oven at 375*F for 10-15 minutes!





On a big side note, THANK YOU ALL so much
for 2000 total pageviews ;)!! 
It may not seem like much to others, but it's a huge
accomplishment to me, and I'm so grateful
for all the support!


yum yum! what do you like to eat with your quiche?

xoxo, Hannah


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