- 1 Tablespoon olive oil
- 1/2 red bell pepper diced
- 1 small yellow onion diced (about 1/3 -1/2 cup)
- 1 Tablespoon minced garlic
- 2 cups chopped crimini mushrooms
- 8 oz. fresh asparagus cut into 1/4 to 1/2 inch pieces (stiff shaft removed)
- 1 Tablespoon fresh rosemary minced or 1 teaspoon dried rosemary crushed
- 1 very large uncooked russet potato with skin
- CUSTARD INGREDIENTS
- 12-14 oz. package firm tofu, rinsed and patted dry with tea towel or paper towels
- 1/2 cup plant milk
- 4 oz. swiss sliced vegan cheese (Daiya brand is good)
- 3 Tablespoons nutritional yeast
- 1 Tablespoon cornstarch or arrowroot powder
- 1 1/2 teaspoons tahini
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon turmeric
- Preheat oven to 350º
- Rinse drain and pat dry tofu.
- Sauté bell peppers and onions until soft, add garlic and cook an additional minute. Add chopped mushrooms and cook until they just begin to exude their juice, then stir in asparagus and rosemary. Remove from heat
- Oil pie plate with olive oil using a crumbled sheet of wax paper.
- Scrub and slice potato into 1/4 inch rounds, line the bottom and sides of pie plate overlapping to cover well. Some small holes are ok.
- Bake the potato sliced pie plate for 10 minutes, remove and add the custard ingredients you are about to prepare.
- In a food processor add the custard ingredients and process until smooth. Transfer this mixture to a bowl and fold in the vegetables. Then fill pie plate.
- Bake for 50-55 minutes or until the quiche appears firm. Allow to cool for at least ten minutes, or up to one hour prior to slicing. The longer you wait the easier it is to slice into perfect pie triangles.
- Serve this quiche with fresh fruit or a simple salad. It can also be made ahead for a special occasion.
I made this wonderful quiche for the first time in 2016, our Easter Blizzard Sunday weekend. I made 3 different recipes during that blizzard and this was by far our favorite!
You might want to double the recipe and freeze one for a future meal.
This recipe is from Justina Walls and shared on the Vegans Eat What? website. Justina served this quiche to Howard Lyman who spoke at VegFest Colorado in 2011 and he pronounced it the best quiche he’d ever had. Quite a compliment from the Mad Cowboy. Howard Lyman is a fourth generation cattle rancher and dairy farmer who wrote “Mad Cowboy, Plain Truth From the Cattle Rancher Who Won’t Eat Meat” Scribner, 1998