You might typically associate pasta with lunch or dinner, but today we're doing pasta breakfast style with a pasta quiche. To be honest, I was never much of a quiche person in my pre-vegan days. A pie made of eggs but no sugar or fruit? No, thank you.
But when I went vegan, my culinary tastes expanded and my cooking ventured into more creative territory. Part of that culinary expansion was the result of wanting to find equally delicious substitutes for my favorite comfort foods, and part of it was a desire to show the world that vegan food is anything but boring!
So I experimented with brownies and cheesecakes, pizzas and lasagnas, and eventually with quiches. I came up with a quiche filling recipe that is mindblowingly good. And unlike a traditional quiche, you can eat the filling raw. I'll be the first to admit that it sounds weird as hell, but hear me out.
Once you purée the quiche filling ingredients, you have a creamy, thick mixture that mimics the texture of whipped cream cheese. So if you're extra hungry and can't be bothered with cooking, you can just lather it on a bagel or a slice of toast.
Typically, I would make a more traditional crust using flour or nutmeal, but I wanted to use pasta in a creative way. So, the "crust" in this dish is actually spaghetti noodles. What I'll say is this quiche is not not messy but it's wildly addictive. I ate 3/4 of the pan in one day, but if you can control yourself, it heats up nicely for leftovers.
- You can use linguine instead of spaghetti! Or gluten-free spaghetti! Or gluten-free linguine! Whatever your little heart desires.
- You can use any veggies you like! Broccoli, zucchini and asparagus would make excellent additions or replacements
- You can use almond milk instead of coconut milk if you want to reduce the fat content
Hope you all enjoy this delicious vegan quiche!
You might typically associate pasta with lunch or dinner, but pasta for breakfast is totally a thing.
And it’s incredibly delicious in this eggless quiche. The secret to this creamy yet light plant-
based quiche? Tofu! Tofu gets a cheesy and creamy upgrade from nutritional yeast and coconut
milk, and when paired with a buttery linguine, it’s a match made in heaven. Don’t be afraid to get
creative with your vegetable add-ins or toppings. In the spring, try adding asparagus, and in the
summer, add some lightly cooked zucchini.
- 1 14 ounce block of firm tofu
- 6 ounces of spaghetti
- 2 tablespoons vegan butter
- 1 tablespoon olive oil
- 4 cloves minced garlic
- 1 onion, sliced thinly
- 2-3 cups shredded kale
- 1/4 cup canned coconut milk
- 1/4 cup nutritional yeast
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1/8 teaspoon cayenne pepper
- 1 cup cherry tomatoes, sliced in half
- 1/4 cup parsley, finely chopped
- 2-3 tablespoons vegan parmesan cheese, optional
- Preheat the oven to 375°F. Grease a 9 inch tart pan with removable bottom with cooking spray or olive oil.
- Remove tofu from package and drain water. Place tofu on a cutting board, layer with paper towels, and top with a heavy book or pot to press out the excess water. Let sit for 15-30 minutes. To speed up the pressing process, first slice the tofu into 4-8 pieces and then press.
- Meanwhile, cook the spaghetti according to the package instructions until al dente. Once noodles are cooked, drain and toss with vegan butter until melted.
- Transfer spaghetti to the tart pan without packing the noodles down too much.
- While the pasta is cooking, heat the 1 tablespoon olive oil in a skillet over medium-high heat. Add the sliced onions and minced garlic and cook until softened, about 5 minutes. Then add the kale and cook for a few minutes until the kale is wilted. Lightly season the vegetables with salt and pepper.
- While the vegetables are cooking, add the pressed tofu to a food processor along with the coconut milk, nutritional yeast, salt, pepper and seasonings. Purée until everything is thoroughly blended and you have a thick, creamy texture similar to whipped cream cheese.
- Add the creamy tofu mixture to the vegetables in the skillet and fold to combine. Pour this mixture over the spaghetti, using a rubber spatula to spread it evenly.
- Top the quiche with the sliced cherry tomatoes and vegan parmesan cheese, if using.
- Bake in the preheated oven for 30-35 minutes until the filling is set and lightly browned. Top finished quiche with parsley.