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Dietitian Debbie Dishes

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breakfast main dish Mothers Day Recipes vegan

Vegan Quiche with Kale, Tomato, and Artichoke

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Vegan Quiche with Kale, Tomato, and Artichoke

Happy Pi Day! I’m just popping in to share this yummy vegan quiche with kale, tomato, and artichoke. Although not exactly a pie, it is baked in a pie pan so I figured it could be a healthier stand in for real pie. 😉 Plus, it is perfect for the spring season when gathering together with friends or family for brunch. The extra firm tofu used in the filling for this quiche gets pureed in a food processor until smooth. When baked, it is surprisingly similar to the texture of an egg based quiche but vegan friendly!

Vegan Quiche with Kale, Tomato, and Artichoke 2

Although it may look fancy, I promise this quiche is actually simple to make! If you buy frozen phyllo dough like I did, you’ll want to let it thaw in the fridge for a day before you make this recipe. Otherwise, the filing and veggies can be whipped up in about 15 minutes. Serve this with a side salad or fresh fruit for a healthy and filling breakfast.

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Vegan Quiche with Kale, Tomato, and Artichoke

Vegan Quiche with Kale, Tomato, and Artichoke

★★★★★ 5 from 1 reviews
  • Author: Deborah Davis
  • Prep Time: 15 mins
  • Cook Time: 45 mins
  • Total Time: 1 hour
  • Yield: 6
  • Category: Vegan, Breakfast, Brunch
  • Method: Baked, Oven
  • Cuisine: Vegan, Mediterranean
  • Diet: Vegan
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Description

Impress your friends by bringing this vegan quiche with kale, tomato, and artichoke to your next brunch. It not only looks pretty, but tastes delicious too!


Ingredients

  • 14 oz. package extra firm tofu, drained
  • 1/4 cup nutritional yeast
  • 1 teaspoon soy sauce
  • 1/4 teaspoon turmeric
  • 1 1/2 tablespoon olive oil
  • 1/2 cup chopped onion
  • 1 1/2 cup chopped cremini mushrooms
  • 1 cup chopped quartered canned or jarred artichokes (drained)
  • 1/3 cup sun dried tomatoes packed in oil (drained)
  • 4–5 lacinato kale leaves, stem removed, chopped
  • 2 cloves garlic, minced
  • 1/2 lemon, juiced
  • 1/8 teaspoon sea salt
  • 1/4 teaspoon ground black pepper
  • 5–6 sheets phyllo dough
  • Additional olive oil for brushing on phyllo dough

Instructions

  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Add chopped sun dried tomatoes to a bowl with hot water. Let soak for ~10 minutes while prepping the other ingredients.
  3. In a food processor, add the tofu, nutritional yeast, soy sauce, and turmeric. Puree until smooth. (It should be the consistency of hummus.)
  4. In a skillet, add the olive oil, onion, and mushrooms. Saute for 3-4 minutes or until onion is tender and translucent. Add the artichokes, soaked tomatoes, kale, garlic, and lemon juice. Saute for another 2-3 minutes.
  5. In a large mixing bowl, stir together the pureed tofu mixture and sauteed vegetables. Stir in the sea salt and ground black pepper.
  6. Spray a 9″ pie pan with cooking spray. Layer phyllo sheets into pan one at a time, brushing each sheet with olive oil. Transfer filling to pan and fold extra phyllo over the top; the messier it looks, the better! Sprinkle with black pepper if desired. Bake for 40-45 minutes or until filling is firm and phyllo dough is golden brown. Allow to cool 10-15 minutes before serving.

Notes

If using frozen phyllo dough, make sure to allow the phyllo dough to thaw at least overnight in the refrigerator.


Nutrition

  • Serving Size: 1/6 recipe
  • Calories: 190 kcal
  • Sugar: 4.5 g
  • Sodium: 167 mg
  • Fat: 8 g
  • Saturated Fat: 1.5 g
  • Unsaturated Fat: 6.5 g
  • Trans Fat: 0 g
  • Carbohydrates: 21 g
  • Fiber: 4 g
  • Protein: 11 g
  • Cholesterol: 0 mg

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Vegan Quiche with Kale, Tomato, and Artichoke 4


7 Comments

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Comments

  1. Cindy Boston-Brown says

    September 23, 2018 at 1:14 pm

    Hi Debbie!
    This recipe sounds great! I will make this soon. Quick question… how many sheets of phyllo am I to use? All of the defrosted package?
    Thanks,
    CindyBB

    Reply
    • Dietitian Debbie says

      September 24, 2018 at 1:04 pm

      Hi Cindy!
      You’ll need to defrost the whole package so you can pull the sheets apart, but I only used 5-6 sheets for the recipe. 🙂

      Reply
  2. Beverley says

    February 20, 2019 at 7:32 am

    Hello, did you use sun dried tomatoes in oil and pre-cooked artichokes from a jar? Thank you, Beverley

    Reply
    • Dietitian Debbie says

      February 23, 2019 at 4:28 pm

      Yes, I did! I’ll update above so it’s more clear. Thanks Beverley!

      Reply
      • Beverley Harris says

        February 24, 2019 at 12:15 am

        I made this yesterday and was really pleased with how it turned out! Really tasty and looks great for a dinner party. Thank you x

        Reply
        • Dietitian Debbie says

          February 25, 2019 at 12:26 am

          So glad to hear that Beverley!! 🙂

          Reply
  3. Diane says

    July 30, 2019 at 5:59 pm

    Amazing quiche! I added fresh spinach and it did not disappoint.

    ★★★★★

    Reply

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About Me

I’m Debbie, the Registered Dietitian and writer behind this blog where you’ll find healthy, seasonal, vegetarian recipes! I believe that healthy eating and good nutrition shouldn’t be complicated so let me make it a little easier for you.

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