Flaky puff pastry envelops a fluffy, cheesy, vegan quiche that’s loaded with nutritious broccoli, squash, and spinach. Kala namak salt gives this savory dish that eggy quality and tofu provides healthy protein. It’s a super easy meal that’s perfect for breakfast or dinner.
Hi everyone! Wow, what a whirlwind it's been lately. I feel like I'm living a different life! Five days after the last post, I was surprise induced due to gestational hypertension following an OB appointment. After exactly 36 hours of labor, Oliver was born!
If you follow us on Facebook, Twitter, or Instagram you've been bumping along with us on our exciting journey. Todd, Oliver, and I want thank you all for such a tremendous outpouring of love and kindness, especially during those really rough days when we were repeatedly readmitted to the hospital after we got back home. Reading your comments, especially regarding the light therapy, was really special and honestly made me feel so much better.
Tiny Oliver is the beat in my heart and the sweetest darn thing I've ever laid eyes upon; he's quite the character too. Here he is taking his first a bath, eyes a fury.
Now that he's a month old, I've been able to get around to cooking on occasion. I thought I'd share with you this spring-approriate broccoli, spinach, and summer squash quiche I made. It's super easy and pretty hands off, which is essential when you have a cluster-feeder! If a new mom with a newborn can make this, then anyone can!
Broccoli & Squash Quiche
Published 03/04/2017
Flaky puff pastry envelops a fluffy, cheesy, vegan quiche that’s loaded with nutritious broccoli, squash, and spinach. Kala namak salt gives this savory dish that eggy quality and tofu provides healthy protein. It’s a super easy meal that’s perfect for breakfast or dinner.
Ingredients
- 1 sheet of puff pastry, thawed
- 2 small heads of broccoli, chopped small
- 2 medium summer squash, diced small
- 2 handfuls of fresh spinach, torn
- ½ cup shredded vegan cheddar cheese
- 2 12 oz packages of firm, silken tofu
- ½ cup chickpea (garbanzo bean) flour
- ¼ cup large nutritional yeast flakes (plus extra for garnish)
- ¼ cup plain, unsweetened soymilk
- 2 tsp fresh lemon juice
- 2 tsp stone-ground mustard (or regular - optional)
- 1 tsp kala namak salt
- ½ tsp ground turmeric
- Dash of freshly ground pepper
Instructions
- Thaw the puff pastry according to the package, if frozen. Place the broccoli in a microwave safe bowl and microwave for 2 minutes; set aside.
- Grease a 9 inch springform pan with nonstick cooking spray. When the pastry is thawed, roll it out just thin enough to cover the top edges of the pan; arrange in the pan and prick all over with a fork. Preheat the oven to 350 F.
- In a blender, combine the tofu through the pepper; using a tamper blend on high until smooth. Pour just enough of the egg mixture into the pan to cover the bottom of the pastry. Top with half the cheese, half the broccoli, half the squash, and all of the spinach followed by half the egg mixture. Repeat with remainder of cheese, broccoli, and squash. Press down to compact the quiche, then top with the remaining egg mixture; garnish the top with a dusting of nutritional yeast.
- Bake on the middle rack in the oven for about 50 minutes, until the pastry and top of the quiche are golden brown. Allow to rest for at least 30 minutes before serving; serve warm or cold.
Yield: 6-8
Enjoy! Wishing you all a fabulous week, from our entire family... Bob and Anouk included :)
