Broccoli & Artichoke Quiche

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Sunday is our favorite day of the week. It is a day for resting, catching up with friends and, most importantly, BRUNCH!  Pastries, coffee, mimosas, potatoes, waffles..the list goes on and on! What can be better than sharing food, drinks and laughs with your friends and family?? 

Classic brunch can be difficult to find at a restaurant, as it is often meat, dairy and egg laden. It is, however, surprisingly easy to make at home for all your loved ones to enjoy. We recently attended a brunch that was not particularly vegan friendly, so as usual, we brought along our own tasty treats to enjoy with everyone. We decided to make something a little more fancy than a regular scramble, and wanted something sharable and more filling. We decided to go with a quiche.  

Quiche is a typical brunch item that generally consists of a blend of eggs, seasonings, vegetables and often some type of meat.  We have created a delicious recreation of our favorite ovo-lacto breakfast item with a cruelty free twist! We use tofu in place of eggs, and of course, our egg blend to give it the taste that you are used to. We added broccoli and artichokes, but you can add any sort of veggies or vegan meat (bacon is a delicious addition) to suit your own taste.  We also went with a hash brown crust to give this quiche a special touch. Who doesn’t love hash browns with their eggs?? The shredded potatoes manage to get nice and crispy around the edges, while still maintaining some softness on the inside. It definitely makes for a winning combination. Top with your favorite hot sauce and a little bit of ketchup, and you will have every one of your guests full and happy! 

 

Broccoli & Artichoke Quiche {recipe}

4 servings 

 

INGREDIENTS

  • 3 cups shredded potatoes (pressed and water removed)
  • 2 TB vegan butter, melted
  • 2 TB olive oil 
  • 1/4 cup Egg Blend (see recipe)
  • 1 Block firm tofu (lightly pressed to remove excess water)
  • 1/4 cup unsweetened plain soy or almond milk
  • 1/4 tsp salt
  • 1 tsp olive oil
  • 1/2 medium onion
  • 1 cup broccoli, chopped into small pieces
  • 8 marinated artichoke hearts, chopped into small pieces
  • 2 cloves of garlic, minced

 

METHOD

  1. Preheat oven to 425º.
  2. Combine potatoes, olive oil & butter together and press into a 9" round pie dish, pushing the potatoes up the side to form the crust.
  3. Press firmly and season with salt and pepper. 
  4. Bake potato crust for 25 minutes.
  5. While it bakes, in a blender, combine egg blend, tofu, milk & salt.
  6. Blend until smooth.
  7. Heat oil in a medium skillet, then lightly sauté onions and garlic, cook for 5 minutes then add broccoli and artichokes. Continue cooking another 5-7 minutes until veggies are tender.
  8. In a bowl combine the egg base from blender and the sautéed vegetables. Pour into quiche crust.
  9. Bake at 425º for 35 minutes, Until top begins to appear dry and look golden brown.
  10. Allow quiche to rest at least 10 minutes before serving. This will allow it to set up and not be runny.

 

NOTE: Any variety of fillings can be used that you enjoy. Broccoli and artichokes just happened to be some of our favorite combos in a quiche. Give bacon and caramelized onions a try for quiche Lorraine

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