Sunday, June 17, 2012

Brunch: Vegan Veggie Scallion Quiche in an Almond Crust

This morning we had Zach's lovely mom and sister over for brunch. At first, I was not planning to cook anything. I thought we would just go to the café around the corner and sit outside for brunch. But for some reason I woke up super early and decided I wanted to cook instead - so I did.


Cooking breakfast or brunch for company has never been my forte. I don't do eggs, bacon or sausage, and making vegan pancakes can get a little fussy. I normally eat some variation of oats and fruit for breakfast, and that's a bit boring to serve to guests in my opinion. I had made a healthy vegan recipe a while ago for Asparagus and Mushroom Strata, I could have served that - but I thought I would try something different. I decided I could use the base of my strata recipe to make a quiche - it was delicious and a perfect brunch crowd pleaser.





Vegan Veggie Scallion Quiche
by Sarah Farsh June 17, 2012
  • 2 cups raw almonds
  • 1 cup whole wheat pastry flour
  • 4 springs thyme
  • 1/2 cup soy milk (or non dairy milk of choice)
  • 1 onion, diced
  • 2 cloves garlic, chopped
  • 1/2 cup scallion, chopped
  • 1 cup asparagus, chopped
  • 1/2 cup baby portobello mushrooms, chopped
  • 1/2 cup kale, finely chopped
  • 1 (14 oz) package firm tofu, drained
  • 2 tbsp tahini 
  • 2 tsp turmeric
  • 4 tbsp nutritional yeast
  • 3 cloves garlic
  • 1 lemon, juiced
  • chili flakes, salt, pepper - to taste
Preheat oven to 350. In a vita mix or high powered blender, blend together almonds, flour, soy milk, thyme, salt and pepper into a dough/batter. Lightly grease a tart pan and poor dough/batter in, spread out evenly, covering all sides to the top. Bake crust for 20min. After 20min, open oven and poke a few holes into crust with a fork. Bake for an additional 15min. Set aside.

In a large skillet, dry sauté onions, garlic, scallion, asparagus, mushrooms, and kale - adding very small amounts of water if anything starts sticking to pan.

Meanwhile, in a vita mix or food processor, blend tofu, tahini, turmeric, nutritional yeast, 3 cloves garlic, and lemon juice until smooth.

Add tofu mixture to sautéed veggies and sir well. Poor veggie/tofu mixture into almond pie shell and bake on 375 for 35-40 minutes. Let cool for 10 minutes before slicing.

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