Sun-Dried Tomato, Broccoli, Kale & Tofu Quiche
December 16, 2018
This quiche is really delicious. What makes it better is that our kids love it too. We usually make two so we can eat it two nights in a row, and it’s not much more work to double the crust and filling. (I’ve actually been toying with making three at a time. It’s that good. I need another pie dish!) I highly recommend it. We got the recipe from the Oh She Glows blog. We modified that recipe in a few ways – using different veggies, and going with almond meal and oat flour rather than having to grind up almonds and oats. I also cranked up the nutritional yeast to 3 tablespoons the last time I made it and I think it was better!
Here’s the recipe:
Crust Ingredients
1 tablespoon ground flax + 3 tablespoons water, mixed together
1 1/3 cup almonds meal
1 cup oat flour
1 teaspoon dried parsley
1 teaspoon dried oregano
1/2 tsp kosher salt
1 tbsp olive oil
1 to 2.5 tbsp water, as needed
Filling Ingredients
1 block (14-oz) firm tofu
1 tablespoon olive oil
1 leek, thinly sliced
3 large garlic cloves, minced
2 cups broccoli, chopped small
1/3 cup oil-packed sun-dried tomatoes, finely chopped
1 cup kale, chopped
3 tablespoon nutritional yeast
1 teaspoon dried oregano
1 teaspoon fine grain sea salt
Preheat oven to 350 degrees and lightly grease a 9-inch pie dish.
For the Crust
Whisk together flax and water mixture in a small bowl and set aside so it can gel up.
In a large bowl, stir together the almond meal, oat flour, parsley, oregano, and salt.
Add in the flax mixture and oil. Stir until mostly combined, adding the remaining water until the dough is sticky (about the consistency of cookie dough). The dough should stick together when you press it between your fingers.
Crumble the dough evenly over the base of the tart pan (or pie dish). Starting from the center of the pan, press the mixture evenly into the pan, working your way outward and up the sides of the pan. Poke a few fork holes in the dough so air can escape.
Bake the crust at 350 degrees for 13-16 minutes, or until lightly golden and firm to touch. Set aside to cool while you finish preparing the filling. Increase oven temperature to 375 degrees.
For the Filling
Break apart the tofu block into 4 pieces and add into food processor. Process the tofu until smooth and creamy. If it doesn’t get creamy, add a tiny splash of almond milk to help it along.
In a skillet, add oil and saute the leek (or onion) and garlic over medium heat for a few minutes. Stir in the broccoli, season with salt, and cook on medium-high heat until broccoli is bright green. Stir in the herbs, sun-dried tomatoes, kale, nutritional yeast, oregano, and salt until combined. Cook until the kale is wilted. Finally, remove from heat and stir in the processed tofu until thoroughly combined. Adjust seasoning to taste if desired.
Combine
Spoon mixture into baked crust and smooth out with a spoon until even. Bake quiche, uncovered, at 375 degrees for 33-37 minutes, until the quiche is firm to the touch. For best results, cool the quiche for 15-20 minutes on a cooling rack before attempting to slice. The crust may crumble slightly when sliced warm, but not to worry.
Wrap up leftovers and refrigerate for 3-4 days. Leftover quiche can be reheated in the oven on a baking sheet for about 15-20 minutes at 350 degrees.
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