I simply love this tofu veggie quiche recipe. This recipe started from Oh She Glows and I modified it for simplicity. The recipe still takes longer than a simple tofu scramble, but it is so worth it! Truly delicious. Thank you Angela for the inspiration.

Crust Ingredients:

• 2 tablespoons ground flax + 6 tablespoons water, mixed together
• 1 cup almond flour
• 1 cup oat flour
• 1 teaspoon dried oregano or basil
• 1/2 t sea salt
• 1 T olive oil
• 1-2 T water, as needed

Quiche Ingredients:

• 1 block (14-oz) firm non-gmo tofu
• 1 tablespoon olive oil
• 1 small yellow onion, diced
• 3 tsp garlic, minced
• 3 cups Cremini mushrooms, chopped
• 1/2 cup fresh basil leaves, finely chopped
• 1/2 cup oil-packed sun-dried tomatoes, finely chopped
• 2 cups spinach or Swiss chard or 1 ½ cups broccoli, chopped fine
• 2 T nutritional yeast
• 1 teaspoon dried oregano
• 3/4-1 teaspoon fine grain sea salt
• Black pepper, to taste

Instructions:

1. Preheat oven to 350 degrees F and grease an 8×8 baking dish
2. Mix ground flax and water in small bowl and set aside.
3. Add flour, oregano, and salt to bowl.
4. Add the flax/water gel to bowl and whisk until combined and sticky
5. Place on bottom of baking dish and press into greased pan – put hand in baggie to avoid sticking to hands.
6. Poke some holes with fork to allow air flow.
7. Bake crust at 350 degrees for 15 minutes.  Set aside to cool.
8. In bowl, mix veggies, herbs, sun-dried tomatoes, spinach/broccoli, nutritional yeast, oregano, salt, pepper, until combined. 
9. Squeeze water out of tofu as best you can and process in food processor until creamy.
10. Add tofu cream to veggie mixture until combined well.  Taste mixture and add seasoning if needed.  Spoon into baked crust.
11. Bake quiche uncovered at 375 degrees F for 35-40 minutes until firm. 
12. Cool for 15 minutes for easy slicing.  Warm leftovers in oven.

Original Recipe was taken and modified from a wonderful vegan chef Angela Liddon – Oh She Glows.

Let me know how you change up the recipe and make it your own!