This quiche with no egg recipe is a delicious way to use up leftovers by simply replacing the silverbeet and mushrooms with other veggies of your choice. It’s also an excellent dish for entertaining because it’s easy to prepare ahead of time and reheated before serving. It's also an amazing vegan breakfast option.

Preparation time: 20 minutes
Cooking time: 40 minutes
Serves 4
500g firm tofu
5 tablespoons (50g) Velicious Scrambled No Eggs
3 tablespoons olive oil
3 garlic cloves, finely chopped
200g mushrooms finely sliced
500g silverbeet finely sliced (both leaves and stems)
1 vegan shortcrust pastry
70g shredded vegan cheese
2 large truss tomatoes sliced 1 cm thick
2-3 teaspoons Italian herbs
Finely chopped parsley for garnish

1. Preheat oven to 200 degrees (fan-forced)
2. In a food processor, blend 500g firm tofu and 50g Velicious egg-mix until it forms a very sticky and fine texture
3. Heat 3 tablespoons of olive oil on a medium heat non-stick pot
4. Add garlic and fry for 2-3 mins. Add 2 pinches of salt and pepper, stir until garlic softens
5. Add silverbeet and 2 more pinches of salt and pepper. Stir and cover with a lid. Stir occasionally and cook for approximately 5 minutes until the silverbeet softens 6.Add mushroom and stir until mushrooms softens. Remove from heat.                  7. Place mixture into a large bowl. Stir through tofu mixture and set aside.
8. Line 24 cm round pie dish with shortcrust pastry
9. Spoon mixture into the base
10. Sprinkle the top with shredded vegan cheese, then arrange sliced tomatoes on top and lastly, sprinkle with Italian herbs
11. Bake for approximately 40 minutes
12. Remove from the oven and rest for 5 minutes before serving
13. Garnish with chopped parsley and serve with garden salad

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