I love me a good quiche and this is one of our favorite that my kids like as well. It’s the perfect picnic food and we usually eat it with a side of salad. I promise you this quiche is simple! This quiche is gluten-free but alternative can be made with regular all-purpose flour.
Crust:
- 2 cups all-purpose gluten free flour
- 150 g butter
- 3 tbsp. ice cold water
- 1/2 tsp salt
Combine flour and salt in a bowl (or use a food processor to save time) and add the butter little at the time. Combine butter and flour mix until it’s a gritty paste.
Add the cold water and quickly form the dough into a ball. Put dough in a plastic bag and let sit in the refrigerator for 30 minutes.
Filling:
- I head of broccoli cut into small florets
- 10 cherry tomatoes
- I package of soft tofu
- I yellow onion, minced
- ½ cup almond milk
- 1 tsp olive oil
- Salt and pepper to taste
- 1 tbsp. nutritional yeast
- 1 cup grated non-dairy cheese
Preheat oven for 425 F / 225 C
Heat oil in a skillet and sauté onions for about 5 minutes on medium heat. Combine onion, tofu, milk, nutritional yeast in a blender and mix until complexly smooth. Add salt and pepper to taste.
It’s time to take dough out from fridge. Remove dough from plastic and place the dough in a pie form and distribute it evenly across the entire the form using your hands. Pre-bake the pie crust for 10 minutes.
Place broccoli in pie crust and pour tofu batter all over. Arrange the cherry tomatoes over and sprinkle the cheese evenly. Bake for about 30 minutes or until center is dry.
