The earthy vegetables in this filling vegan quiche make it the ideal dish for the cooler months. It boasts a pumpkin crust made from just 3 ingredients, a creamy tofu filling, and a high protein, oil-free recipe.
Ingredients
For the Pumpkin Crust
- 1 cup pumpkin puree (canned or homemade)
- 1 1/2 cups almond flour
- 1/4 cup ground flaxseed
- 2 tablespoons nutritional yeast
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Beetroot Filling
- 2 medium beetroots, peeled and grated
- 1 cup unsweetened plant-based milk (such as almond or soy)
- 1/4 cup chickpea flour
- 2 tablespoons nutritional yeast
- 1 clove garlic, minced
- 1/2 teaspoon dried thyme
- Salt and pepper to taste
Instructions
1. Pumpkin Crust: a. Preheat your oven to 350°F (175°C). b. In a bowl, combine the pumpkin puree, almond flour, ground flaxseed, nutritional yeast, garlic powder, salt, and black pepper. c. Mix until a dough forms. d. Press the dough into a greased 9-inch pie or quiche dish, spreading it evenly across the bottom and up the sides. e. Bake the crust in the preheated oven for 10-12 minutes, until it firms up slightly. Remove from the oven and set aside.
2. Beetroot Filling: a. In a bowl, combine the grated beetroots, plant-based milk, chickpea flour, nutritional yeast, minced garlic, dried thyme, salt, and pepper. b. Mix well to ensure all ingredients are evenly incorporated. c. Pour the beetroot filling mixture into the pre-baked pumpkin crust.
3. Baking: a. Place the quiche back into the oven and bake for 35-45 minutes, or until the quiche is set and the top is lightly browned. b. Remove from the oven and let it cool for a few minutes before slicing and serving.
Nutrition Facts
- Calories: 220-250 kcal
- Protein: 8-10g
- Carbohydrates: 15-18g
- Dietary Fiber: 5-6g
- Sugars: 5-6g
- Fat: 14-16g
- Saturated Fat: 1-2g
- Sodium: 400-500mg
- Vitamin A: 120-150% DV
- Vitamin C: 10-15% DV
- Calcium: 10-15% DV
- Iron: 15-20% DV
