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!

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.

Vegan Quiche with Kale, Tomato, and Artichoke

Created by: Deborah Davis

Course Breakfast, Brunch, Vegan

Cuisine Mediterranean, Vegan

Prep Time 15 minutes

Cook Time 45 minutes

Total Time 1 hour

6

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!

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Ingredients

  

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• 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

• Preheat the oven to 350 degrees Fahrenheit.
• Add chopped sun dried tomatoes to a bowl with hot water. Let soak for ~10 minutes while prepping the other ingredients.
• In a food processor, add the tofu, nutritional yeast, soy sauce, and turmeric. Puree until smooth. (It should be the consistency of hummus.)
• 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.
• In a large mixing bowl, stir together the pureed tofu mixture and sauteed vegetables. Stir in the sea salt and ground black pepper.
• 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: 1/6 recipe | Calories: 190kcal | Carbohydrates: 21g | Protein: 11g | Fat: 8g | Saturated Fat: 1.5g | Polyunsaturated Fat: 6.5g | Sodium: 167mg | Fiber: 4g | Sugar: 4.5g

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