Quiche is one of the first things I remember learning how to make. My mom taught me this simple recipe before I left for collage and the more I began cooking, the more I played around with new flavors and techniques. Now being vegan and gluten free, I have been determined to make a quiche that I can eat as well!
I was inspired this morning while making a tofu scramble. As I reached for the frozen kale, I saw a gluten free, vegan, frozen pie crust, wedged between my compost collection, (thank goodness tomorrow is Sunday when I can take it to the farmer’s market) and the kale. Suddenly, I knew just the things to do with my left over tofu scramble.
Quiche for all!
Take out your frozen pie crust and poke holes with a fork around the whole crust
Lay a bed of kale on the bottom to act as a bed for the tofu mixture
Scoop the scramble into the pie crust
Top with nutritional yeast, tomato juice & sprinkle Daiya mozzarella style cheese all over the top
Bake for 35-40 minutes, cool and enjoy!
*The added kale made it a littler watery, but the extra vitamins and fiber was worth it!*
I drizzled a mustard, Tamari dressing on top which can a nice depth and zing to the quiche.