I’ve been wanting to work on perfecting a vegan quiche as the egg-version used to be one of my favorite things to eat. I got my inspiration from Lunch Box Bunch here, but tried to make it a bit easier for a lazy Saturday morning. I’m sure it would’ve been much better with all the extra time and goodness she put into her version but this was enough to make me happy as it is. It is smooth and creamy and exactly what I was looking for
Crust (in my Kitchen Aid mixer):
1/2 C Flour
1/4 C flax meal (ground flax seed)
1/4 C corn meal
1/4 C olive oil
1/4 C cold water
1 T Italian Seasoning
1/2 t salt
Press crust into an oiled 9″ round pan and bake at 400 for 10 minutes
In the blender:
1 package silken tofu
1/4 C arrow root
1/2 C dairy free milk (I used So Delicious Coconut Milk)
1/4 shredded vegan cheese (I used Daiya mozzarella)
1 t salt
1/2 t red pepper
1/4 t cumin
1 t garlic powder
1 T vegan parmesan
Pour mixture onto baked crust then add 2 cups chopped frozen broccoli florets (which I pulled out of the freezer the night before to defrost then just chopped them into tiny pieces). Bake at 375 for 45 minutes. Let sit for 10 minutes before serving.

























