Monday, January 1, 2024
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Fluffy Vegan Sausage Quiche With Spinach and Asparagus

Fluffy Vegan Sausage Quiche With Spinach and Asparagus

Linda Soper-Kolton and Sara Boan

This traditional savory breakfast is well made vegan by substituting tofu and cashews for eggs, with out shedding any of the acquainted texture. 

Bake up this veganized model of a standard breakfast pie from the Compassionate Delicacies cookbook for a beautiful plant-based brunch. Or to transform this to a straightforward vegan frittata, skip the pie crust and unfold the filling into an oiled 8-inch sq. baking dish and bake.

What you want:

1 unbaked store-bought vegan pie crust, fitted right into a 9-inch pie plate

For the tofu-cashew custard:
½ cup uncooked cashews, soaked for 4 hours, and drained
1 pound extra-firm tofu, drained and rinsed
2 tablespoons dietary yeast
2 teaspoons Dijon mustard
½ teaspoon floor turmeric
1 tablespoon cornstarch

For the greens:
1 tablespoon olive oil
½ cup finely chopped shallots
½ pound recent asparagus, ends trimmed, roughly chopped
1 tablespoon minced garlic cloves
1 (10-ounce) package deal frozen chopped spinach, defrosted and water squeezed out
2 massive vegan sausages, crumbled
1 teaspoon dried thyme
1⅛ teaspoon salt, divided
⅛ teaspoon black pepper

What you do:

  1. Preheat oven to 350 levels. Use a fork to prick unbaked pie crust a number of instances (each on backside and sides) and place on a baking tray into preheated oven. Bake for 10 minutes, till crust is simply beginning to brown. Take away from oven and put aside.
  2. For the tofu-cashew custard, right into a meals processor, add cashews, tofu, dietary yeast, mustard, turmeric, and cornstarch. Course of till clean and put aside.
  3. For the greens, in a big pan over medium-high warmth, heat oil. Add shallots and ⅛ teaspoon salt, and cook dinner for five minutes. Add sliced asparagus and cook dinner for an extra 5 minutes, till asparagus is shiny inexperienced and tender when pierced with a fork. Add garlic and cook dinner for 1 minute or so, till aromatic. Stir in spinach, crumbled sausage, thyme, remaining 1 teaspoon salt, and pepper, and cook dinner till heated by means of. Take away from warmth.
  4. Stir tofu-cashew custard into vegetable combination till all the pieces is well-incorporated. Pour into par-baked pie shell, smoothing high with a spatula, and use baking tray to switch quiche to oven.
  5. Bake for about 45 minutes, till custard is about and crust is golden brown. If crust browns earlier than filling is prepared, cowl edges with strips of foil to forestall burning. Take away from oven, permit to chill for 10 minutes, then slice and serve.
For extra vegan recipes like this, see:

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