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Vegan Quiche with Kale, Tomato, and Artichoke

Vegan Quiche with Kale, Tomato, and Artichoke

  • Author: Deborah Davis
  • Prep Time: 15 mins
  • Cook Time: 45 mins
  • Total Time: 1 hour
  • Yield: 6 1x
  • Category: Vegan, Breakfast, Brunch
  • Method: Baked, Oven
  • Cuisine: Vegan, Mediterranean

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)
  • 45 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
  • 56 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.