Vegetarian quiche recipes?

Question

I hate Brocolli please give me a recipe without this veg, thanks.

Answer 1

There is no such thing as a vegetarian quiche. Quiche are made from eggs which are undeveloped chickens. Chickens are meat. Quiche are also made with milk and cream which is dairy, Also not vegetarian.

Answer 2

Base:

150 g butter

1 egg yolk

200 g flour

salt

Topping:

200 cream cheese with onion & herbs (or garlic)

1 pinch nutmeg

salt

parsley

2 eggs

grated veggies (e.g. carrots, swede, red peppers)

other veggies if you like: spinach, frozen mixed veg etc.

1 large onion

Method: Mix all the ingredients for the base to make a smooth dough and leave in the fridge for at least 30 minutes.

Roll out the dough and place it in a quiche form forming a rim around the rim of the tin.

Mix the beaten eggs, the cream cheese and spices/herbs well together and add the veggies.

Place it onto the base and bake at 200 degrees celsius for about 45 minutes (baking times may vary depending on your oven).

I love this recipe and hope you enjoy it too!

Answer 3

Hi!

Vegan Quiche

1 onion

6 mushrooms

1 pepper

2 cloves garlic

1 tsp. cooking oil (or water if you prefer) to fry the veggies

250 g shortcrust pastry

250 g plain or smoked tofu

Splash of soya milk

Salt and pepper, to taste

1/3 block of vegan cheese

7 cherry tomatoes, halved

• Preheat the oven to about 400°F.

• Chop the vegetables and garlic finely and fry in the oil over low heat until soft. Roll out the pastry or press into a quiche dish with your fingers. Blind bake in the oven for 5 minutes.

• Chop the tofu roughly and blend, along with the soya milk, salt and pepper, into a smooth paste in the blender.

• Remove the veggies from the heat and the quiche dish from the oven. Pour the blended tofu into the pan with the veggies and stir. You will see liquid rising from the vegetables, diluting the tofu mixture. Grate the soya cheese into the mixture until it stiffens. (Smoked tofu will require less ‘cheese’ to stiffen than plain tofu.) Dollop the mixture into the pastry-lined quiche dish and garnish with the cherry tomatoes. Bake for about an hour or until brown on top.

Variations:

Use any veggies you like. The recipe above is just a basic quiche.

Try adding chopped faux bacon for extra flavour.

If you prefer crunchy veggies, don’t precook them.

Makes 6 servings

Bon appét*t! =)

Answer 4

Asparagus and Mushroom Quiche with a Brown Rice Crust

One 12-ounce package firm or extra-firm silken tofu

1/4 cup plain soy milk

2 tablespoons nutritional yeast

1 tablespoon cornstarch

1 teaspoon tahini

1/2 teaspoon onion powder

1/4 teaspoon turmeric

3/4 teaspoons salt

2 cups cooked brown rice

1 tablespoon vegan parmesan (optional)

freshly ground pepper, to taste

1 bunch asparagus (about 12 ounces)

1/4 cup shallots, minced

1 clove garlic, minced

1 heaping cup (about 4 ounces) sliced mushrooms

1/2 red bell pepper, chopped

olive oil spray

Directions:

Preheat oven to 350. Put first 8 ingredients (tofu through salt) into blender. Puree until completely smooth, stirring a couple of times between blending.

Mix rice with 3 tablespoons of the tofu mixture and the vegan parmesan (optional). Add freshly ground black pepper to taste. Spray a pie pan with cooking spray or canola oil, and press the rice into the bottom and up the sides of the pan.  Bake for 8 minutes. Remove from oven.

Snap the tough ends off the asparagus and discard. Cut off the top 3 inches and set aside. Chop the remaining stalks into 1/2-inch pieces.

Spray a medium non-stick saucepan with olive oil and heat. Add the shallots and cook for about 1 minute. Add the garlic, asparagus, and two tablespoons water. Cover and cook for 2 minutes. Add the mushrooms, bell pepper, and 2 more tablespoons water. Cover and cook 2 more minutes. Remove cover, sprinkle with salt and pepper to taste, and cook, stirring, for a minute or two until most liquid has evaporated. Separate out the asparagus tips from the rest of the vegetables. (NOTE: Next time I will not pre-cook the asparagus tips; they should cook well enough in the oven.)

Spread the vegetables (excluding the asparagus tips) on top of the rice crust. Pour the remaining tofu mixture over the vegetables (use a flexible spatula to get it all out of the blender), stirring lightly to distribute it through the vegetables. Arrange the asparagus tips over the top and spray lightly with olive oil.

Bake for 60 minutes. Let cool for about 10 minutes before cutting.

Tofu Quiche with Spinach and vegetable

Ingredients (use vegan versions):

    1 sheet of ready made pie crust-pre cook for 12 minutes (check ing.)

    1 medium onion, finely chopped

    2 cloves minced garlic

    1 lb. (your choice spinach or/and other vegetable), cooked to just done

    1 lb firm tofu, drained

    1/2 cup soy milk

    2 tablespoon vegan soy parmesan cheese

    1/4 teaspoon Dijon mustard

    3/4 teaspoon salt

    1/4 teaspoon ground nutmeg

    1/2 teaspoon ground red pepper

Directions:

Cook your veggie of choice until just soft. Cook onion and garlic until golden, and add veggie and heat through. In blender, puree tofu, soymilk, mustard, salt, nutmeg, pepper, and soy cheese, until smooth.  Pour into large bowl and add the onion and veggie mixture.  Combine well.  Pour into  pre-cooked pie shell, and bake at 400 degrees for 35-40 minutes or until quiche is set.  Allow to sit for 5 minutes before cutting.

Serves: 6, Preparation time: 20 min

More:

http://www.vegan-food.net/category/quich...

http://www.recipezaar.com/recipes.php?q=...

http://vegweb.com/index.php?board=539.0