Quiche with spring veggies, capers, & a pignolia crust


I won’t lie. I am probably one of few vegans that will admit to being an amazing omelette maker. Its been almost 4 years since I’ve tried, but there was point in which my first days spent as a crazy lady chef took place at a hip veggie spot in Brooklyn, called Goga. Though not a totally vegan place, my early brunches were spent with flipping lots of chocolate chip pancakes, roasting breakfast potatoes, frying tempeh bacon strips, scrambled tofu galore, and unfortunately mixing eggs for omelettes. There is a definite talent behind those egg masters. Luckily, I’ve always been more of a crust fan myself!
Unfortunately, Goga had to close due to the awesome owners getting pregnant, and wanting to escape the craziness before the baby. Whew! Those brunches definitely whipped my butt at times! I found this pic on the Brooklyn Vegan blog…. apparently, he loved Goga too:(


If there is one thing I learned from all those early mornings, its that people love to eat brunch! And when a vegan goes out for brunch, he/she does not want to be told that their are no options. So in case you don’t feel like venturing out into the egg-filled brunch spots, or you want to have breakfast in bed (!), here is a deliciously simple vegan quiche recipe!

I didn’t post the crust recipe, but the RFD cookbook has a great one, or if your lazy Whole Foods has a vegan pie crust in their frozen section.

For the Filling:

1 1/5 Tab. safflower oil
1 Tab. garlic
1/2 yellow onion, diced
10 oz. swiss chard, strips
1/2 red bell pepper, julienned
2 Tab. capers
2 tea. oregano
1 tea. thyme

1 1/2 lbs. tofu, drained well
3 Tab. white miso
1/2 tea. sea salt
1/2 tea. tumeric
pepper to taste
1/4 cup follow your heart vegan “mozzerella”

***Preheat Oven to 375 degrees.

Start by heating a medium saute pan. Add your oil and onion. Follow with your bell peppers, garlic, chard. Only lightly cook till tender. Add capers.

In food processor, add tofu, and blend till smooth. Add in miso, sea salt, tumeric, and pepper, puree till incorporated. Place in large bowl, and stir in vegan cheese & veggies.

Using a spatula, gently spoon into crust, and smooth out evenly. Bake for 40 minutes or until browning starts, and filling is set. Allow to cool for a couple minutes, then slice and serve! Quiche is great for lunch too! Try making roasted garlic rosemary potatoes to go along side!

Here’s a close up pic!