Diner-approved vegan brunchin’. This comfort-style vegan quiche has Father’s Day breaki written all over it.
An egg-y texture, with smokey bits and creamy hollanadaise, all on a cauliflower crust.
Comfort food with benefits… and lots’a tastiness.
Plus… it’s soy-free, gluten-free & oil-free (triple bonus).
I’ve been pumping out the treats over the last few weeks… cardamom muffins, cookies, parfaits, matcha cheese cake, so I had the urge to share some savoury goodness with you so you can create a masterpiece for your Pa this weekend.
‘Quiche’ …the first thing that came out of Davey’s mouth when I asked him for a savoury comfort food recipe idea. Davey’s my professional taste-tester and cuts all BS when it comes to telling me whether it tastes good or not… And as the ‘cheese egg king’ before we went plant-based, he gave this quiche a 10/10 for eggy-ness and tastiness. Winner.
The lemon-y hollandaise takes it to the next level on the brunch-0-meter.
When I told my G-Ma I was whipping up a vegan quiche, she didn’t get it. Quiche usually means eggs, cheese, butter, bacon. It’s pretty much an oxymoron. But the code is cracked, folks.
Plus, the cauliflower crust brings this quiche to a new level. It’s a cake-y crust with zero gluten and a good dose of cruciferous awesomeness.
- Cauliflower is so versatile. Cauliflower Roast, Buffalo Cauli Wings…and this crust is totally usable for pizza crust too. Don’t let the white colour fool ya, cauli is packed with nutrients, vitamins, and minerals. Plus it’s part of the cruciferous fam-jam (known for cancer prevention).
- Chickpea flour is the magical ingredient in the filling to create that egg-y texture. It’s packed with amino acids, and gluten-free for those with sensitivities.
- Veggies!!! They’re good for ya. Duh. You can pack in as many veggies as you want in the filling and they’ll be surrounded by delicious egg-like texture and go down real easy.
Cauliflower Crust: (or use any other kind of crust you like)
- 3½ cups cauliflower, chopped, steamed 10 minutes (until soft)
- 3 flax eggs (1/4 cup ground flaxseed meal + ¾ cup water in a jar, let sit for 5 minutes)
- 1 cup flour (I used amaranth)
- ¾ cup nutritional yeast
- 1 tbsp garlic powder
- 2 tbsp tahini
- 1 tsp oregano
- ½ tsp sea salt
- ¼ tsp black pepper
- 1½ cup chickpea flour
- 1¼ cup water
- ¼ cup nutritional yeast
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp turmeric powder
- pinch of black pepper
- 1 tsp black salt (optional - but an amazing ingredient for that 'eggy' taste)
- ¼ block smoked tofu, diced
- 6 cherry tomatoes, halved
- 1 red pepper, diced
- 4 cremini or white mushrooms, sliced
- ¼ cup red onion, diced
- handful spinach
- Pre-Heat oven to 400°F
- Place steamed cauliflower in a cheese cloth or nut milk bag. Let sit in the fridge for a few minutes (until you can handle it without yelping). Then squeeze as much liquid out of cauliflower into the sink as possible.
- In food processor, pulse the cauliflower, flax eggs, flour, nutritional yeast, tahini and spices until a creamy dough forms.
- Press and spread dough with a spatula on a 9-inch pie dish (non-stick, or lined with parchment paper) along the bottom and up the sides about ¼ inch thick.
- Bake crust for 20 minutes.
- At the same time, spread the mushrooms, red pepper, and cherry tomatoes on a parchment-lined (or reusable baking sheet-covered) baking sheet. Bake for 15 minutes.
- Meanwhile, make the filling: blend or whisk together chickpea flour, water and spices until smooth. Then stir in the roasted veggies, spinach, onion and smoked tofu.
- Pour filling into the crust.
- Bake for 45 minutes.
- Remove and let cool for at least 10 minutes.
- Serve each slice with a drizzle of the hollandaise sauce from this recipe and a basil leaf or two:)
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This week was all about celeb vegan Dads 🙂