Breakfast

Crustless Vegan Garden Quiche is for Breakfast.

Crustless Vegan Garden Quiche takes 15 minutes to prepare.

Crustless Vegan Garden Quiche takes 40 minutes to cook.

Crustless Vegan Garden Quiche makes 4 servings.

The ingredients for Crustless Vegan Garden Quiche are:

Filling
1 pkg extra firm silken tofu, pressed
4 tbsp nutritional yeast
1 tbsp cushed red pepper
1 tbsp flax meal + 3 tbsp water
1 tbsp lemon juice
1 tsp onion powder
1 tsp black pepper
1 tsp cumin powder
0.5 tsp Himalayan salt
0.5 tsp mustard seed powder
0.5 tsp curcumin
3 tbsp unsweetened almond milk

Veggies
1 cup zucchini, sliced
1 cup kale, chopped
1 cup spinach, chopped
10 large mushrooms, sliced
0.5 cup onion, diced
3 cloves garlic, minced

Here is how you make Crustless Vegan Garden Quiche:

1) Preheat oven to 350 and prepare a pie pan.2) Saute all vegetables in a pan without oil. Set aside in the pie pan.3) Combine all other ingredients in a blender. Pour the mixture into the pie pan and stir until well combined. Smooth out and top evenly with the Daiya cheese.4) Bake for 35-40 minutes then let stand for 15 minutes to set and finish cooking through. Slice into 4-6 slices.Serving Size: Makes 4-6 slicesNumber of Servings: 4Recipe submitted by SparkPeople user 1LADYMYSTIC.

The nutritional information for Crustless Vegan Garden Quiche is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 180.5

• Total Fat: 6.4 g
• Cholesterol: 0.0 mg
• Sodium: 498.7 mg
• Total Carbs: 19.3 g
• Dietary Fiber: 6.2 g
• Protein: 14.9 g

The dietary needs meet for Crustless Vegan Garden Quiche is Vegan