Vegan Gluten-Free Kale Quiche
Any excuse to make something in my cast iron skillet, I will totally take.
I think a lot about my protein intake. I like eating a good solid amount of protein on a daily basis, because when I upped my intake I found I had more energy, was less hungry in general, and stopped getting sore after workouts. There is absolutely no reason vegans can’t get plenty of wonderful plant-based protein, and this quiche is just one of many examples of what that might look like.
At first I thought I might leave my quiche crust-less, but then I remembered that the best part of any pie is the crust, and I came correct. I am happy I did, because this rich almond flour crust is the perfect accompaniment to the fluffiness of the tofu. I brought my quiche to band practice, and it was gone in about ten seconds flat- which is to say it is very vegan-dude approved, so eat up!
| Vegan Gluten-Free Kale Quiche |
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- crust:
- 1.5 cups almond flour
- 1 pinch sea salt
- ¼ teaspoon baking soda
- 1 tablespoon tahini
- 1 tablespoon olive oil
- ¼ teaspoon chili powder
- ¼ teaspoon cumin
- veggies:
- 1 shallot, minced
- 1 red bell pepper, chopped
- 2 cups kale, chopped
- filling:
- 2 containers shelf stable organic silken tofu (these are 12 oz. each.)
- ½ cup unsweetened plain almond milk
- 3 tablespoons corn starch
- ½ cup nutritional yeast
- 1 teaspoon sea salt
- ½ teaspoon turmeric
- ½ teaspoon garlic powder
- Preheat oven to 355F.
- In a large bowl, thoroughly combine all crust ingredients. It should all stick together, and if it doesn't add unsweetened almond milk, 1 tablespoon at a time.
- Press all crust ingredients into the bottom of a greased pie pan or cast iron skillet.
- lightly steam your shallot, red pepper and kale until just cooked (about 5 minutes) You can also saute with coconut oil.
- In a food processor, combine all filling ingredients, and process until very smooth.
- Add veggies to food processor with filling mix, and pulse until just mixed.
- Pour all ingredients into pie crust.
- Bake in oven until the top of the quiche starts to lightly brown, about 35-45 minutes.
- Let cool 15 minutes, slice up, and enjoy!
I’ll be honest, I’m kindof scared of quiche. I’m pretty sure this is because every time I was force fed it as a child it was some cold, gross egg concoction at a potluck of some sort. I haven’t tried to make anything similar since I became vegan, but this recipe gives me hope! All your other recipes are delicious, so this one must be too :)
And, it doesn’t have any chicken’s eggs, so it’s 100% better than the quiche I was fed as a child already.
This sounds great and pretty easy! I’ve never made a vegan quiche, but I’m going to the grocery store tonight and I printed out this recipe to get the ingredients. I don’t have a cast iron skillet, but I have a pie pan. Do you think I’ll need to adjust the time or temperature?
I havn’t tried this in a pie tin, but I think it should be fine! Just watch the top of your quiche and make sure it doesn’t burn.
This looks SOOO good! First of all, many apologies for not keeping up with your wonderfully empowering blog posts (or any blogs in general) because, life. Seeing your food posts makes me lick my lips and drool…but this one! I just want to eat it right now. This second. (Filing it away in my recipe ‘drawer’…)
Winter in Maine is not that much crazier than Philly, just longer, and easy to fall into a I-don’t-want-to-go-outside routine which leads to a less active lifestyle that we don’t particularly like. Luckily, we know this awesome lady (LACY!) who writes often about how important it is to take the time to take care of yourself, physically and mentally. Hope all is well with you!
xo
Yes totally! Is your fitness blog still a thing? I want to read it!
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