Polenta Crusted Vegan Quiche
Your day just got elevated to a whole new level! This vegan quiche gets better and better with each bite. So soft, fluffy, and packed with tons of yummy veggies, it’s easy to see why. Being vegan, you may have thought that you could never have a quiche again…because it’s usually made with tons of eggs, cream, and cheese. Well there’s a secret ingredient out there to help us plant based eaters out, it’s called garbanzo bean flour!
It makes a perfect egg substitute, just mix the flour with plant milk and it becomes a thin liquid that when cooked becomes just like eggs. Then you add turmeric for that yellow color, and black sea salt which gives it that sulfur flavor, and you have yourself the perfect plant based egg. I make it all the time for my meal prep clients and they absolutely love it.
This time though, I made it a bit different and added a half block of tofu which helped keep in the moister and I also added a polenta crust, which was absolutely delicious. The polenta gives it a soft and chewy texture that melts like heaven in your mouth with each bite.
Perfect dish to meal prep and have throughout the next couple days. You can enjoy it warm or cold too, both equally tasty. Don’t be shy with your slices either, the bigger the better!
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Serves 3-4 people
The Goods:
For the Polenta Crust:
1 cup veggie broth
1 cup unsweetened plant milk
1/2 cup corn grits
1/2 tsp salt
For the sautéed veggies:
1 tsp olive oil
6-7 cremini mushrooms, sliced
3 garlic cloves, minced
2 tsp minced rosemary leaves
For the quiche layer:
2 1/4 cup unsweetened plant milk
1/2 block tofu (7oz)
1 tsp black salt
1/2 tsp granulated garlic
1 tsp baking powder
1/2 lemon juiced
1 3/4 cup garbanzo bean flour
1/2 tsp turmeric
2 tsp capers
1/3 cup vegan feta
3/4 cup cherry tomatoes, sliced in half
1/4 cup parsley, minced
5-6 basil leaves, minced
1/2 tsp black pepper
The Method:
Preheat oven to 350. First to create the crust, grab a medium sauce pan, and heat veggie broth and plant milk on medium high heat. Once boiling add corn grits, salt, and cook for 5-7 minutes while stirring constantly until it thickens. As it becomes a nice thick consistency, remove from heat, and set aside.
Now, heat olive oil in a cast iron skillet on medium high heat. Toss in your mushrooms and sauté for 2-3 minutes. Add your garlic cloves and sauté for 1 minute, then add the coconut aminos and rosemary leaves. Cook everything down until the mushrooms are soft and half their original size, about 3-5 more minutes. Remove from heat, set aside.
Next grab a high powered blender and add plant milk, tofu, black salt, granulated garlic, baking powder, and lemon. Blend on high until smooth. Set aside.
Grab a large mixing bowl, add garbanzo bean flour and turmeric. Stir with a fork until both dry ingredients are mixed fully. Slowly add in your liquid mixture from the blender while whisking. Whisk for 1 minute. Toss in capers, vegan feta, cooked veggies, cherry tomatoes, parsley, basil, black pepper, and stir until you have a beautiful yellowish liquid full of veggies. (Tip: Save a little bit feta, tomatoes, basil, and pepper to garnish the top later!)
Line the bottom of a 9 inch cake springform pan with parchment paper, and grease lightly with extra oil to prevent sticking later on. To create the crust, pour your cooked corn grits (polenta) first into the pan, and flatten with a rubber spatula until the entire bottom is covered. As you cover the bottom, carefully create a lip around the edge, so that the circumference of the pan has a slight lifted edge compared to the center.
Slowly pour the entire liquid quiche mixture into the pan over the top of the polenta. It should cover those lifted edges, don’t worry though, they will show later on when you remove the springform pan from the cooked quiche.
Garnish with any leftover ingredients like tomatoes, basil leaves, pepper, salt, etc.
Bake at 350 for 60-70 minutes. You will know it’s done when you give it a quick jiggle and everything stays in place. If it still jiggles in the center, give it 5-10 more minutes.
Once done, let it cool for 5-10 minutes. Enjoy while still warm!
Will last in an airtight container for 2-3 days in the fridge. Enjoy for anytime, warm or cold!
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