Serves: 6

INGREDIENTS

”CRUST”
  • ~3 medium sweet potatoes
  • 2 Tbsp coconut oil
  • 1/4 tsp sea salt and pepperIMG_7554.JPG

FILLING

  • 500 g tofu
  • 1/2 head of broccoli
  • 2 carrots
  • 3 garlic cloves
  • 1 red onion
  • Sea salt and black pepper (to taste)
  • Pinch of nutmeg
  • 1/2 tbsp. turmeric
  • 1 tbsp. dried basil
  • 1 long pepper for the top
  • 2 tbsp. chia seeds combined with 6 tbsp. water
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INSTRUCTIONS

  1. Preheat oven to 200 degrees
  2. Cut potatoes into thin slices. Add to pie dish and drizzle with 1/4 tsp each salt and pepper.
  3. Bake for 20 minutes.
  4. Mix 2 tbsp. chia seeds with 6 tbsp. water and place in the fridge for 15 mins.
  5. While crust is baking, prepare broccoli, carrots, onion, and garlic by adding them to the food processor.
  6. To prepare tofu filling, add drained tofu to a food processor with 1/4 tsp each sea salt and black pepper.
  7. Add the blended broccoli and tofu to a mixing bowl, mix well with all the spices. Add chia seeds too.
  8. When the crust is ready, add the mixture to the crust and spread into an even layer. Add the sliced long pepper on top.
  9. Bake quiche at 180 degrees for a total of 30–40 minutes or until top appears golden brown and firm.
  10. Let cool briefly and then serve with fresh herbs and vegetables, legumes.
  11. Store leftovers loosely covered in the fridge for up to two days or freeze for longer. Reheat in the microwave or in an oven.IMG_7571.JPG

Inspired by: https://www.thespruce.com/vegan-broccoli-quiche-recipe-3376598