Simple Spring Quiche

Simple Spring Quiche
Prep time
Total time
Serves: 2-4
  • 1 Tbsp. ground chia seeds
  • ¼ cup of water
  • 1½ cup almonds
  • ¼ cup buckwheat flour
  • ¼ cup cornmeal
  • 1 Tbsp. coconut oil
  • 1 tsp. dried oregano
  • 1 tsp. dried basil
  • 1 tsp. thyme
  • 14 oz. firm tofu
  • 2 Tbsp. nutritional yeast
  • 1 tsp. turmeric
  • ½ and onion
  • ½ a red bell pepper
  • 1 zucchini
  • 1 cup fresh spinach
  • ¼ cup dried tomatoes
  • 2 cloves of garlic
  • 2 dashes of sea salt
  • 1 tsp. dried rosemary
  • 1 tomato, sliced
  • 1 avocado, sliced
  • salt and pepper to taste
  • organic ketchup (optional)
  • hot sauce (optional)
  1. Grind chia seeds (we use our coffee grinder) and mix with water, set aside for at least 5 minutes.
  2. Next, pre-heat oven to 375°F.
  3. Oil a 9” glass pie dish and set aside. Next mix together all crust ingredients, add chia mixture and mix well. Pour mixture into the pie dish, smooth out until even, poke with a fork and bake for 20 minutes.
  4. While Crust is baking, make filling. Drain tofu, and add tofu (no water) to high speed blender. Blend until thick and smooth. Next chop onion, bell pepper, zucchini and garlic, add to a large sauce pan and cook until fragrant.
  5. Next add spinach, cook for 1 minute. Turn heat off and add blended tofu, nutritional yeast, turmeric, sea salt and rosemary. Mix well.
  6. Pour mixture on top of crust and smooth out. Place back in the oven for 35 minutes.
  7. Cool 10 minutes before cutting to allow quiche to fully set up.
  8. Serve with tomato, avocado, sea salt and pepper.


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