Broccoli-Cauliflower Cream Quiche

Decadent, delicious, creamy, fluffy, moist. The list of adjectives could go on for this quiche. It is one of those meals that, despite how indulgent it tastes, you could eat two or three slices and still feel like it’s not weighing you down. This recipe is pretty easy, too. And, it has a very cheesy flavor from the nutritional yeast and sunflower seeds. You’ll see why this quiche can top the non-vegan quiches any day of the week.

Broccoli-Cauliflower Cream Quiche

Broccoli-Cauliflower Cream Quiche
  • Filling
  • 2 crowns chopped broccoli
  • half head chopped cauliflower
  • 1/2 block firm tofu, squeeze out excess liquid
  • 1 large white or sweet potato (or half of each, as I used)
  • 1/2 cup raw unsalted sunflower seeds
  • 1/3 cup olive oil
  • 1/4 cup nutritional yeast
  • 1 tbsp or more salt
  • pepper and cayenne
  • Crust
  • 2 cups flour, I used spelt
  • 3/4 cup water
  • 1/2 tbsp salt
  • 1 tbsp olive oil
  • 1 tsp baking soda
  • Topping
  • 1 chopped onion
  • fresh chopped herbs; thyme, rosemary, basil, oregano, sage, etc, to sprinkle on top (I used oregano and thyme)

Steam the potato, and when it is done or almost done, add the broccoli and cauliflower to the pan and cover. Let them steam for a few minutes then shut the heat, check them, and remove them from the pan into a cool bowl so they stop steaming. I suggest leaving them with a bit crunch in the middle and not fully done so they aren't soggy.

Place the chopped onions in a hot oiled skillet and let them brown. Shut the heat off and keep to the side until the end. Put the oven on 350F.

Start the crust by adding all the ingredients into a bowl and using your hands to meld it into a well formed dough ball. It should look like a pizza dough ball, but because it has no yeast it won't change in size and we won't be leaving it to rise. Take a roller and roll out the ball until it's a large circle. Make sure it completely covers a pie dish and goes over the edges an inch or two. You want to make sure it is fitted and snug inside. Take the excess dough that's hanging over the edges and roll it into the top of the circumference of the pie pan and press down (see pictures below).

Put all the ingredients and the cooled vegetables in the food processor on high and let it fully blend. It may need more salt to fit your taste.

Pour the filling into the crust and use a spatula to smooth it out. Top it with the carmelized onion and fresh herbs.

Bake on 350F for 30 minutes until the crust looks golden. Remove it from the oven and let it cool before slicing.

Broccoli Cauliflower Cream Quiche
Broccoli Cauliflower Cream Quiche
Broccoli Cauliflower Cream Quiche
Broccoli Cauliflower Cream Quiche
Broccoli Cauliflower Cream Quiche
Broccoli Cauliflower Cream Quiche
Broccoli Cauliflower Cream Quiche
Broccoli Cauliflower Cream Quiche
Broccoli Cauliflower Cream Quiche
Broccoli Cauliflower Cream Quiche
Broccoli Cauliflower Cream Quiche

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