Brer Rabbit Quiche

Recipes

Scrumptous, healthy, vegan quiche

Servings: 9 inch pie Preparation time: 1 hour, 30 minutes

This meal takes a long time to prep, and makes a mess, BUT this is a comfort dinner that is super healthy! Added bonus that the kitchen can be cleaned while the pie is cooking, so easy after dinner cleanup 🙂

Ingredients – Crust

  • 1 tablespoon flax meal  
  • 3 tablespoons water  
  • 1½ cups quinoa flour
  • ½ cup hemp seed flour
  • ½ cup plant-based milk (plain, unsweetened)  
  • ÂĽ cup water (if needed)
  • <1 teaspoon salt

Ingredients – Veggie Filling

  • 1 cup yellow onion and/or leeks (chopped)  
  • 3 medium garlic cloves (minced)
  • ½+ cup corn
  • 1 cup red bell pepper (chopped)  
  • 2½ – 3 cups broccoli, kale, kalettes, romenesco, or combo (chopped)
  • ÂĽ dried kabocha (snipped, optional)
  • 1 lemon pepper (minced)  
  • 1 teaspoon paprika  
  • 1 teaspoon dried oregano  
  • 1 teaspoon onion powder  
  • ÂĽ teaspoon salt (or bouillon)  
  • â…› teaspoon ground black pepper
  • ½ teaspoon ground turmeric (optional)

Ingredients – Tofu

  • 14 oz organic tofu (extra firm, drained)  
  • ÂĽ cup plant-based milk (plain, unsweetened)  
  • 3 tablespoons nutritional yeast  
  • 1 tbsp organic tamari (reduced-sodium)
  • Âľ tsp mustard powder  
  • ½ tsp salt

Instructions

1. Preheat oven to 375 degrees F.

2. Make the pie crust: Add the flax meal and water to a small bowl and mix. Set aside and let sit for at least 5 minutes.

3. Add the oat flour, plant-based milk, and salt and mix. Blend until it forms dough-like consistency. If needed, add water, 1 tablespoon at a time, until it’s just right.

4. Add the flax “egg” and blend again.

5. With a spatula or clean hands, transfer the crust to a parchment-lined 9-inch pie baking dish. If using the quinoa and hemp seeds combo, be prepared to sprinkle a bit more on the dough as it is very very sticky! Press the dough evenly into the bottom and up the sides of the pan. Press firmly and evenly.

6. Poke three holes into the bottom of the crust and bake for 15-20 minutes. Once finished, remove from the oven and let cool before adding the filling.

7. Make the filling: Heat a large pan over medium-high heat. Add the onions and garlic until they are translucent, about 5-6 minutes.

8. If using broccoli, steam for 3-5 minutes to pre-cook.

9. Add bouillon in the middle of the plan, cover, and let the cube melt.  After a few minutes, stir it into the onions and garlic.

10. Add the other veggies thoughtfully so not to overcook, considering the pie bakes for 50 minutes.

11. Add all of the spices and mix well so they coat the vegetables.

12. Turn off the heat and set aside.

13. Make the tofu: In a bowl, add the tofu, milk, nutritional yeast, tamari, mustard powder, and salt. Blend with a hnd mixer until smooth.

14. Stir the tofu into the vegetable mixture. Mix well.

15. Transfer the tofu and vegetable mixture into the pie dish to fill the pie shell.

16. Cook for 50 minutes. Let sit for 10 minutes before cutting and serving. The top should be golden brown and the center should be cooked through.

Inspired by Food Revolution.