my first few years of being vegan, i relied heavily on cookbooks to guide me in the kitchen. one of my most used cookbooks was vegan vittles: recipes inspired by the critters of farm sanctuary by joanne stepaniak. throughout the cookbook, there were photos & stories of these adorable, rescued farm animal friends. i loved that cookbook! one of my favorite recipes was the classic quiche. it had all kinds of variations so i didn’t get bored. i’d make it for breakfast or dinner, it didn’t really matter. i loved it & thought it was the best thing ever. thinking back, i don’t know if i’ve ever tasted a traditional(egg) quiche? it wouldn’t really be something my mom would have made. and i wasn’t a huge fan of eggs growing up. either way, if i did try it as a child, it did not leave an impression. but i could not get enough of this version!
i was living in chicago at the time & luckily there was a whole foods nearby that sold a vegan whole wheat pie crust. i’d buy them & keep them in the freezer so i could make quiche on a whim. i don’t think it ever crossed my mind to actually make my own crust! that was way too advanced for my skills in the kitchen back then. over the last 15 years, i have thankfully acquired a knack for creating my own dishes. i don’t use cookbooks much these days, but i do like to look through them. i love all the photos. and i’m always googling things to get ideas…and look at the photos!
anyhow, for some reason i thought of quiche this week & how it’d be great to have little single servings for breakfast. i was hesitant because i really don’t eat too much tofu these days. i try to get my protein from a wider variety of foods. but, a little tofu’s ok…and it goes without saying: tofu should always be organic & non-gmo! i skipped the crust & baked some of them in a muffin pan for easy breakfast bites.
mushroom & kale quiche
1 small onion, diced
3 cups mushrooms, sliced
4 cloves garlic, crushed
3 cups kale or greens of your choice, packed
1 lb. firm tofu, drained
1/3 cup unsweetened almond milk
juice of half a lemon
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon turmeric
1/2 teaspoon or more spicy brown mustard
3 tablespoons nutritional yeast
- preheat oven to 375 degrees.
- saute onions over medium heat in oil until translucent.
- add mushrooms & stir fry until most of their moisture is released.
- add garlic & greens, stir fry until just tender.
- meanwhile, combine tofu, almond milk, lemon juice, nutritional yeast & spices in a blender or food processor, blending until smooth.
- in a large bowl, fold veggies into the tofu mixture.
- spoon into a prepared(sprayed, greased or lined) muffin tin or casserole dish*
- bake for 35-40 minutes or until browned & a toothpick comes out clean.
- let sit a few minutes before removing from muffin pan. allow to cool before packing up to store in the fridge…don’t forget to try one while they’re warm!
- eat straight from the fridge or reheat(unless you are thinking of using a microwave- please don’t ever do that).
you can really use any veggies you have lying around in this. i want to try peppers, tomatoes & jalapeño next time. or asparagus, shallots & spinach. or caramelized onions, broccoli & a little nutmeg. or go crazy with apple, rosemary and more nutritional yeast for added cheesiness. they are also on the light side, so adding a little cooked quinoa or millet might make for a more substantial breakfast. the possibilities are endless!
*i split this between a 6 muffin tin and a one pint mini casserole dish. i preferred the way the minis tasted. their texture was firmer, with a crispy outside. i’m guessing because of their size & the muffin tin was metal. the glass casserole dish produced a softer version(even though i baked it 15 minutes longer) that was still good.