• Did you think quiche was a thing of the past? I used to until I came up with this delicious plant-based quiche recipe. There are a few more steps to this one, but they’re all so easy. You can’t mess this one up! The mixture of polenta and tofu are so delicious with the vegetables and herbs. You won’t even miss the eggs with this one, and it will be sure to please a crowd.

    Well your world
    Well your world

    There’s three parts to setting up this quiche: preparing the polenta, mashing the tofu, and sauteing some veggies. After that it’s just assemble, then bake! I did this one with leeks to make it extra fancy, but you could sub out onions. Really you could put any veggies you want in this. It is so delicious. After we filmed, Reebs and I ate the entire thing! I have been loving using polenta lately and definitely want to make more recipes using it. It is so comforting and filling.

    wellyourworld.com

    Well your world

    Veggie Quiche

    Now we can have a fancy vegan brunch!

    Ingredients:

    • Polenta
    • 4 cups water
    • 1 cup yellow corn meal
    • 1 teaspoon Italian seasoning

    • Tofu Mix
    • 1 block firm tofu
    • 1 bunch basil leaves
    • 2 teaspoon nutritional yeast
    • ¼ teaspoon ground nutmeg
    • 1-2 cloves minced garlic
    • 2 teaspoon rice vinegar

    • Quiche
    • 2 leeks, chopped
    • 1-2 cloves garlic
    • 8 oz mushrooms
    • 1-2 small zucchini
    • black pepper to taste

    Instructions:

    For the Polenta:

    Bring the water to a boil, and add the corn meal and Italian seasoning. Whisk the mixture well to dissolve any clumps. Turn the heat to low and cook for 30 minutes, stirring periodically. Pour the mixture into a glass baking dish that you will use for your quiche. Set aside and let it harden up for an hour.

    For the Tofu Mix:

    Mash the tofu by hand or with a food processor. Add the basil, nutritional yeast, nutmeg, minced garlic, and vinegar and mix well.

    To Prepare the Quiche:

    Preheat the oven to 400°. Saute the leeks, garlic, mushrooms, and zucchini until tender. Combine the veggies with the tofu mixture. Add the mixture to the top of your prepared baking dish with polenta. Cover the dish and bake for 20 minutes. Remove from the oven and carefully remove the cover and add the sliced tomatoes and fresh herbs. Recover and bake for another 20 minutes. Serve with steamed greens.

  • Did you think quiche was a thing of the past? I used to until I came up with this delicious plant-based quiche recipe. There are a few more steps to this one, but they’re all so easy. You can’t mess this one up! The mixture of polenta and tofu are so delicious with the vegetables and herbs. You won’t even miss the eggs with this one, and it will be sure to please a crowd.

    Well your world
    Well your world

    There’s three parts to setting up this quiche: preparing the polenta, mashing the tofu, and sauteing some veggies. After that it’s just assemble, then bake! I did this one with leeks to make it extra fancy, but you could sub out onions. Really you could put any veggies you want in this. It is so delicious. After we filmed, Reebs and I ate the entire thing! I have been loving using polenta lately and definitely want to make more recipes using it. It is so comforting and filling.

    wellyourworld.com

    Well your world

    Veggie Quiche

    Now we can have a fancy vegan brunch!

    Ingredients:

    • Polenta
    • 4 cups water
    • 1 cup yellow corn meal
    • 1 teaspoon Italian seasoning

    • Tofu Mix
    • 1 block firm tofu
    • 1 bunch basil leaves
    • 2 teaspoon nutritional yeast
    • ¼ teaspoon ground nutmeg
    • 1-2 cloves minced garlic
    • 2 teaspoon rice vinegar

    • Quiche
    • 2 leeks, chopped
    • 1-2 cloves garlic
    • 8 oz mushrooms
    • 1-2 small zucchini
    • black pepper to taste

    Instructions:

    For the Polenta:

    Bring the water to a boil, and add the corn meal and Italian seasoning. Whisk the mixture well to dissolve any clumps. Turn the heat to low and cook for 30 minutes, stirring periodically. Pour the mixture into a glass baking dish that you will use for your quiche. Set aside and let it harden up for an hour.

    For the Tofu Mix:

    Mash the tofu by hand or with a food processor. Add the basil, nutritional yeast, nutmeg, minced garlic, and vinegar and mix well.

    To Prepare the Quiche:

    Preheat the oven to 400°. Saute the leeks, garlic, mushrooms, and zucchini until tender. Combine the veggies with the tofu mixture. Add the mixture to the top of your prepared baking dish with polenta. Cover the dish and bake for 20 minutes. Remove from the oven and carefully remove the cover and add the sliced tomatoes and fresh herbs. Recover and bake for another 20 minutes. Serve with steamed greens.