This egg-free quiche is dairy-free, gluten-free, and vegan-friendly; a great source of various vegetables vital for health and maintenance!
Ingredients
1/4 cup
Flaxseeds
(ground)
1/4 cup
Water, filtered
1 1/2 cup
Quinoa, cooked
(cook with vegetable broth for more flavour)
3 tbsp
Nutritional yeast
1 tbsp
Coconut oil
(melted)
2 tbsp
Sage, fresh
(chopped)
3 sprig
Thyme, fresh
(stemmed)
1 tbsp
Coconut oil
3 clove(s)
Garlic
(minced)
1 cup
Leek
(finely chopped, light green and white parts only)
3 medium
Carrots
(diced small)
2 cup
Butternut squash
(diced small)
2 cup
Baby spinach
341 gm
Tofu, regular, firm
(drained)
1 tsp
Dijon mustard
2 tbsp
Nutritional yeast
1 tbsp
Tahini
1 tbsp
Lemon juice
1 tsp
Turmeric, powder
1 tsp
Salt
(or to taste)
1 tbsp
Sage, fresh
(chopped for garnish)
Instructions
Preheat the oven to 400F (204C) and grease a 9-inch tart pan with coconut oil.
For the crust:
Combine the flax and water in a small bowl and set aside to thicken.
Stir together the cooked quinoa, nutritional yeast, coconut oil, sage, and thyme.
Add the flax mixture and mix until well combined.
Press the mixture into the prepared tart pan using your hands.
Bake for 15 minutes or until golden. Remove from the oven.
Turn the oven heat down to 350F (177C).
For the filling:
In a large pan, heat coconut oil over medium-high heat. Add the garlic, leeks, carrots, and butternut squash.
Sauté, stirring frequently, until carrots and squash are tender (about 8-10 minutes).
Add spinach and stir until wilted. Remove pan from heat.
In a food processor, combine the tofu, mustard, nutritional yeast, tahini, lemon juice, turmeric powder, and salt until very smooth.
Transfer creamy mixture to a bowl and stir in sautéed veggies. Spread the filling over the prepared crust and bake for about 35 minutes (the top should be golden).
Garnish with fresh sage. Allow to cool for at least 10 minutes before slicing. Enjoy!
