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.
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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
- 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.
Cindy Boston-Brown says
September 23, 2018 at 1:14 pmHi 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
Dietitian Debbie says
September 24, 2018 at 1:04 pmHi 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. 🙂
Beverley says
February 20, 2019 at 7:32 amHello, did you use sun dried tomatoes in oil and pre-cooked artichokes from a jar? Thank you, Beverley
Dietitian Debbie says
February 23, 2019 at 4:28 pmYes, I did! I’ll update above so it’s more clear. Thanks Beverley!
Beverley Harris says
February 24, 2019 at 12:15 amI made this yesterday and was really pleased with how it turned out! Really tasty and looks great for a dinner party. Thank you x
Dietitian Debbie says
February 25, 2019 at 12:26 amSo glad to hear that Beverley!! 🙂