This “Cheesy” Mushroom Tofu Quiche turned out beautifully, I’m very disappointed that I wasn’t able to get more photos before the lighting got too gloomy to snap a few more! I will definitely be making this again very soon, so hopefully I can add a few more pictures for you all to view.

This “Cheesy” Mushroom Tofu Quiche is;

Fluffy

Egg-y

Cheesy

Garlicky

Rich

Packed with Protein

&

Deliciously loaded with Mushrooms, red onion, and red bell pepper.

I hope you love this recipe, and have a Merry Christmas! ❤

If you try this recipe, don’t forget to let me know what you think! Leave a comment below,  on Facebook, or snap a pic of your results and tag #healthconsciouskitchen on Instagram.

Ingredients:

14oz Block Firm Tofu, drained and pressed

3 Tablespoons Nutritional Yeast

2 Cloves Garlic

1/2 Teaspoon Sea Salt

1/4 Teaspoon Onion Powder

1/8 Teaspoon Ground Mustard

Pinch Ground Black Pepper

1/2 Cup Vegetable Broth

1/2 Cup Vegan Cheddar Style Shreds *optional*

1/2 Tablespoon Olive Oil

15-18 Crimini Mushrooms, halved and sliced

1/2 Small Red Onion, chopped

1/2 Small Red Bell Pepper, chopped

2 Sheets Puff Pastry, thawed

Directions:

Preheat oven to 400°F

Using a food processor, blend tofu, nutritional yeast, garlic, salt, onion powder, ground mustard,  black pepper, and vegetable broth, blend until smooth. Add in vegan cheddar, if using, pulse until combined. Set Aside.

Heat a skillet over medium- high heat. Once heated add in olive oil, red onion, bell pepper, and mushrooms. Cook until veggies are softened, about 3-5 minutes, stirring occasionally. Remove from heat and set aside.

Stack one sheet puff pastry on top of the other. Roll out puff pastry on a lightly floured surface until large enough to fit in a 9-inch pie dish. Press puff pastry into a 9-inch pie dish, trim excess off edges. Roll and pinch edges to shape. Poke a few holes in bottom of pie crust using a fork.

Pour and spread half of sauteed vegetables into pie crust. Pour in tofu filling on top vegetables, spread out evenly. Then add remaining vegetables on top pie filling, spread and lightly press veggies down into tofu filling.

Bake at 400°F 30-40 minutes or until crust is browned and Tofu filling is firm to the touch.

Cool 10 minutes before cutting.

Makes: (1) 9-inch Quiche      Prep Time: 15 Minutes      Cook Time: 35-45 Minutes

 

Enjoy!