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This quiche ticks so many boxes! It’s delicious, nutritious, great as a main meal, to meal prep and it’s easy to take on a picnic. You can also make little quiches instead of one large one by putting them in muffin tins!

Potato & Tofu Quiche

Serves: 4-6

INGREDIENTS

FILLING:

• 2 Potatoes, cut into 3cm cubes
• 4 Asparagus spears, cut in quarters
• 1 Brown Onion, chopped
• 2 Garlic cloves, crushed
• 1 cup Button Mushrooms, sliced
• 1 cup Broccoli, chopped
• 2 tsp Tamari
• 3 tsp Smoked Paprika powder
• 2 handfuls Baby Spinach and/or Kale

BASE:

• 500g Firm Tofu, liquid drained
• 1/4 cup Vegetable Stock
• 2 tbsp Plant Milk
• 1/2 cup Nutritional Yeast
• 2 tbsp Olive Oil
• 1 tbsp Lemon Juice
• 1 tbsp Dijon Mustard
• 1 tsp Himalayan Salt
• 1-2 tsp Garlic Powder
• Pinch of Turmeric
• Pepper to taste

DIRECTIONS

*Preheat oven or bbq to 225°C

1. Boil potatoes and steam asparagus until soft.

2. In a cast iron pan on medium-high heat, fry onion, garlic, mushrooms and broccoli in olive oil until sautéed and soft.

3. Turn heat to medium and add tamari, 1 tsp smoked paprika, spinach, kale, boiled potatoes and steamed asparagus, stirring well until the spinach or kale has wilted, about 2-3 mins. Take off heat and let cool.

4. Chop tofu into blocks and add to a food processor, blending until almost smooth.

5. Add vegetable stock, plant milk, nutritional yeast, olive oil, lemon juice, dijon mustard, salt, garlic powder, 2 tsp smoked paprika, turmeric & pepper and blend until well combined.

6. In a mixing bowl, mix the sautéed veggies into the tofu base, stirring well.

7. Transfer the mix into a quiche pan, flattening it evenly with a spoon.

8. Cook in oven or bbq for 40 mins, or until golden & crisp on top.

Serve with a zesty salad & lemon slices.

Enjoy!