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Crustless Summer Quiche


Vegan MoFo: It's that time of year again! If you don't know what's up, allow me to give you a brief overview: short for the Vegan Month of Food, Vegan MoFo is an annual blogging event about all things vegan. Participants are given daily prompts and then post about it. If you need more info check out the MoFo website and get hip (click here and then come back). Today’s prompt? Technical challenge: Quiche.














When I was a little in Alabama, I often heard quiche referred to as "egg pie." It took me awhile to realize they were the same thing. I never really got to the bottom of it, but why call it "egg pie?" I mean quiche rolls off the tongue with much more ease. 

Anyway, I feel less out of my element on this prompt. I lack confidence in my baking skills but damn do I know how to rock a quiche or shall I say "eggless pie." Um but like surprise I am not big on the pie crust. It takes too much work and I'm shit at it; so most of the time when I make quiche it is crustless. Therefore, my fave versions are also crustless. Like this recipe. Can you dig it?
EXTREME CLOSEUP 

Crustless Summer Quiche

1 lb firm tofu
1/4 cup nutritional yeast
3/4 cup vegetable broth
1 tbsp cornstarch
1 tbsp olive oil
1 tbsp lemon juice
1 tsp prepared mustard
1/2 tsp garlic powder
salt and pepper to taste
1/2 tsp baking powder
3 tbsp chickpea flour
5 oz baby spinach
1 large zucchini, sliced
1/2 cup grape tomatoes
1/2 cup sun dried tomatoes
  1. Preheat to 375.
  2. In a big ass blender you're gonna wanna toss in your tofu through salt and pepper. Flavor-wise we're going for a creamy mixture that is just a little too flavorful and a little too salty. These flavors are going to chill the eff out while it's baking. 
  3. In your fave skillet warm up just a little oil - I used a few drops of the oil the sun dried tomatoes were packed in - and toss in your zucchini, tomatoes, sun dried tomatoes, and spinach. We are only going to cook these for a minute or so continually moving everything around the bottom of your hot ass skillet until the zucchini starts to soften and the spinach is all wilted. Remove from heat when you have defeated this level's boss.
  4. Grab a big bowl and scrape all that over flavored tofu cream in it. Fold in the chickpea flour and the cooked veg mixture.
  5. Once you're all combined pour your crustless quiche directly in to a greased up round pan.
  6. Cook in the oven for 50 minutes or so. You'll know when it's done. The edges start to lift away from the edges and it starts looking firm instead of gooey.
  7. When you pull it out of the oven don't be greedy. You know you have to let the quiche cool for a minute before going to town. 











More Quiche:

Spinach and Shrooms Quiche with Rice Crust

UP NEXT: Afternoon Tea. BRB gotta go google some stuff. 

ICYMI,  we've really started defy the traditional Southern recipes I grew up with. Check out this Sage, Fig, Mozz Cornbread. 

Can't get enough? I'm all over the place, let's follow each other (cause that doesn't sound creepy, at all!) InstagramTwitterFacebook, and Pinterest.  Nothing makes me heart more full than when people let me know they've tried my recipes. If you wanna help make my heart happy you can hashtag thisveganlyfe or @ ambereatsveg, comment on the post, post on my wall, tweet at me; whichever socials you feel comfy with.

All the love,
Amber

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