Oh, Quiche. This meal brings up so many feelings and memories, ones of comfort and family time; and maybe a little over-indulgence. When I was younger, I would always get really excited when my mom brought out the premade pie dough to thaw out, because I knew what we were in store for later that day. Typically she made two different types of Quiche, one was ham & cheese and the other was spinach & cheese. Both had lots of egg, cheese, condensed milk and probably some other things that aren’t terribly good for you.
But, man, the aroma that they had when they were baking. It would fill the house and hug you, while infiltrating your nasal passages. It was hard to wait for it to cool down until it was ready to eat! Although, I still have that problem, as you can see by my last picture. 😉 Now, I’ve made something similar to a Quiche before, and it turned out great. This time I wanted something comforting but still healthy, and definitely convenient.
Here it is, a Broccoli Cheddar Quiche! I had my mom try it out and she gave it her stamp of approval, so I’m pretty confident that you’ll be able to serve this with a smile, knowing that people will like it. While this Quiche isn’t necessarily a labor of love in that it takes a lot of work, it does take some time, so plan accordingly. I’m lucky enough to have premade whole wheat vegan pie crusts at my local Sprouts Market, but you’re welcome to use your favorite 9″ pie crust recipe.
The other day, my mother wasn’t feelin’ too hot so she took the day off of work; I thought it’d be the perfect opportunity to make a delicious breakfast for both of us. She is not vegan or vegetarian, but she doesn’t have any issues in being my test subject for new dishes. I have not made a vegan frittata at home before, but because my mom likes egg dishes for breakfast, I thought that I’d give it a try.
This frittata is loaded with veggies; one reason why I love a meal like this is because of how customizable it can be. Throw whatever produce you enjoy into this mix and make it truly yours. I got a few tips for the recipe from one that I found on Vegetarian Time’s site. Because of the moisture from the veggies, the frittata turned out a little less firm than I would’ve liked, but it still tasted delicious.
- 1 Tbsp. Olive Oil
- 1 /2 Cup Sliced White Onion
- 1/2 Cup Small Broccoli Pieces
- 1/2 Cup Chopped Portabella
- 1/2 Cup Chopped Tomato
- 1 Small Jalapeño, Diced
- 1 Block Extra Firm Tofu
- 1/4 Cup Daiya Mozzarella Cheese
- 1 Tbsp. Liquid Aminos
- 1/2 tsp. Turmeric
- Salt & Pepper to taste
- Avocado Slices for Garnish
- Heat olive oil over medium heat in a medium-sized pan or cast iron pan. Once hot, throw in the onions and let them simmer for 3 minutes.
- Unpackage the tofu and drain the water, place it into a food processor with the Daiya, liquid aminos, turmeric, salt and pepper. Process until the mixture is smooth, you may need to scrape down the sides a couple of times to get it to the right consistency.
- Return your attention back to the onions, add broccoli and the portabella mushroom to the pan and cook until the broccoli starts to soften. Place the tomato and jalapeños with the rest of the simmering ingredients and sauté for 1-2 minutes.
- Scoop the tofu mixture into the pan, and combine with the rest of the ingredients and spread out evenly in the pan (as pictured below).
- Preheat the oven to 350°F. Lower the heat on the stove to low-medium and cook the frittata until it browns around the edges.
- Place the pan into the oven for 20-30 minutes. Garnish with avocado and if you’re like me, hot sauce!
It’s really hard to mess this dish up; other than the oven time, it takes not time at all to come together. Now all you need to do is make this savory breakfast treat for someone who you care about, and then talk them into taking care of the dishes. 😉