Monday, August 27, 2018

Tofu Quiche With Brussels Sprouts & Mushrooms

The first tofu quiche.
I finally accomplished quiche. Well, in a small satisfactory way. The presentation isn't as dreamily imagined, but the flavors were outright delicious. I pan seared the Brussels sprouts and mushrooms with red onions before mixing into tofu (extra firm tofu pureed in the blender). It would have been better to slice the Brussels sprouts too-- aesthetic wise. The seasoned olive oil crust (found here at C & Z) is the perfect bottom for a creamy indulgent dish topped with crushed macadamia nuts and nooch. Another hilarious thing-- I made the quiche in a rectangular Pyrex dish as opposed to the traditional tart or pie pan.
It took a lot of time, so much that a hungry me ate a few of the Brussels sprouts and mushrooms out of the skillet. Well, worth the effort though.
I also saved a few tablespoons of the tofu cream for potential dessert-- maybe blueberry cake? Not sure. Still, if one wants to use silken tofu that might be a better option for the quiche.

Tofu Quiche With Brussels Sprouts & Mushrooms Ingredients and Preparation


2 cup flour
1/4 cup olive oil
1 teaspoon Italian Seasoning
1 teaspoon salt
1/2 cup cold water

1 package extra firm tofu (or silken tofu)
2 cup Brussel Sprouts
1/2 cup mushrooms
1/4 cup red onion
3 tablespoon nutritional yeast
1 tablespoon olive oil
2 teaspoon turmeric
1 teaspoon garlic
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon paprika

1/4 cup macadamia nuts
2 tablespoon nutritional yeast
1/4 teaspoon black pepper

Prepare crust first.
Mix dried ingredients together. Add olive oil and water. Stir with a fork,
Onto a lightly floured surface, knead the dough with your hands.
Toll out the dough and transfer onto desired pan. Place in the refrigerator for 30 minutes.
Preheat oven to 350 degrees. Press a fork all over the crust. Blind bake for 20 minutes.

Pureed tofu and set aside.
Bring Bruseels sprouts to a boil and drain.
In a skillet combine red onions, mushrooms, and Brussels sprouts with a smidgeon of oil.

Mix tofu cream with pan seared vegetables, nooch, olive oil, turmeric, garlic, salt, black pepper, and turmeric.

Pour tofu mixture onto crust.

Smooth over.

Mix crushed macadamia nuts with nooch abd black pepper. Sprinkle atop of the tofu quiche. Bake for 20-30 minutes.

Readied quiche.

A slice with orange juice is worth all the effort.

Leftovers for tomorrow's breakfast.


  1. I still have yet to attempt a quiche; the Brussels sprouts & mushrooms sound like a great combination in your recipe!