Simple Vegan Quiche En Croute

Step 1

PREP: Grease a springform pan or pie dish with some refined coconut oil and preheat your oven to 350F.

Step 2

SAUTE: Add a tsp of refined coconut oil to a large deep pan and turn the heat to medium low. Add your veggies and seitan and saute for about 3 - 5 minutes, stirring occasionally.

Step 3

BLEND: To a food processor, add the tofu, melted refined coconut oil, vinegar, and all spices (but NOT the chives, Italian seasoning, and red pepper). Process on high for 2-3 minutes until smooth and creamy, stopping to scrape down the sides as needed.

Step 4

STIR: Pour this tofu mixture into the large pot with the veggies, add the chives, Italian seasoning, and red pepper. Stir to combine and remove from heat.

Step 5

MAKE THE CRUST: On a clean, lightly floured surface, use a rolling pin to roll out your large sheet of puff pastry as thinly as you can get it without breaking. You want enough dough to cover the bottom of the springform pan (or pie plate) entirely, with extra hanging over the edge. (If you’re making mini quiche, roll your puff pastry out to be slightly larger than your muffin tin. Then, slice it into 12 squares.)

Step 6

ASSEMBLE: Next, pour your filling into the crust(s), smoothing the top with a rubber spatula. Fold that excess puff pastry dough into the center of the quiche and use clean, wet hands to press each separate piece together.

Step 7

BAKE: Bake your quiche at 350F for 35-40 minutes for a full quiche and 25-30 minutes for mini quiche. The puff pastry should be lightly browned.

Step 8

SERVING: Allow the quiche to cool for about 10 minutes before slicing and serving. It will firm up as it cools. Leftovers can be stored in an air-tight container for up to 5-7 days in the fridge or 8 weeks in the freezer. Enjoy!