Where has the summer gone? I've done a not so great job at maintaining this blog throughout the summer, but hey, that's what they say right? "Make hay while the sun shines."
While I haven't made any hay this summer, I've been working, hiking, running and trying to enjoy those small moments of relaxation whenever possible. And, most recently, I've been making quiche. Don't worry, it's vegan, but not hay is involved. I checked up on Oh She Glows yesterday and when I noticed her recipe for quiche, a light bulb went off in my head and I had almost all of the necessary ingredients on hand to adapt from her recipe.
I pretty much threw together a flour-based crust and used pumpkin puree instead of flax eggs in my dough. I also threw in a sprinkle of fresh Italian parsley and a bit more water. Angela's recipe features a gluten-free crust, but I didn't have all of those ingredients on-hand and I was trying to keep it thrifty! I also realized I was all out of nutritional yeast flakes (Yikes! How did that happen?), but there was a bag of Daiya mozzarella shreds in my fridge and an opened bag of Phoney Baloney's coconut bacon that I needed to use that came to the rescue. Angela's tofu-based quiche features fresh herbs, tomato, mushroom and spinach.
I made my from-scratch version with broccoli subbed in for the mushrooms, my flour-based crust with pumpkin purée for an emulsifier instead of the flax eggs, threw in the Daiya mozzarella shreds & coconut bacon, pumpkin purée, fresh parsley and a splash of organic golden balsamic vinegar for some added acidity. I sautéed scallions, garlic, fresh spinach, garlic, salt, pepper, Italian herbs and the broccoli in the cast iron skillet before adding it to the tofu mixture. And, the quiche is topped off with more Daiya mozzarella shreds and Roma tomato slices. I baked mine for a little less time than the Oh She Glows recipe, making sure that my crust didn't get too browned.
Have a slice and enjoy the leftovers with this wonderful, tasty vegan quiche!