Vegan Spring Vegetable Breakfast Quiche

This recipe offers a nutritious and satisfying plant-based spin on the classic breakfast quiche. Packed with a variety of vegetables, it provides a hearty serving of protein to energize your morning. The creamy, egg-free filling and crispy crust create a delectable dish that will appeal to both vegans and non-vegans. Preparing this protein-packed, vegetable-loaded quiche allows you to enjoy a wholesome and filling breakfast without sacrificing flavor or texture. Elevate your brunch menu with this plant-based delight.

subheading: Crust:

1 ½ cups almond flour

1 cup sweet potato cooked and mashed

⅓ cup tapioca flour

¼ cup ground flax

1 ½ tsp baking powder

water as needed

subheading: Filling:

14 ounces tofu firm

⅓ cup nutritional yeast

2 tbsp lemon juice

1 tbsp grainy mustard

1 tbsp tamari low sodium

1 tsp turmeric

1 tsp onion powder

½ tsp garlic powder

½ cup water

4 cups asparagus Chopped and par boiled for 5 minutes

1 bunch spring onions diced

1 cup cherry tomatoes quartered

1 tsp dill weed

½ tsp cracked pepper

Directions at plantbasedcookingshow.com

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