Bell Pepper Quiche

Name: Bell Pepper Quiche
Ingredients: 3 medium sweet bell peppers (red, orange or yellow), halved and deseeded; 14 oz extra-firm tofu; 2 tablespoons tahini; 2 teaspoons onion powder; 1 teaspoon garlic powder; 2 teaspoons cornstarch; 1/3 cup nutritional yeast flakes; ½ teaspoon sea salt (or to taste); ¼ teaspoon black pepper; 1 tablespoon chopped fresh thyme (or 1 teaspoon dried thyme); 1 tablespoon chopped fresh rosemary (or 1 teaspoon dried rosemary); 2 cups frozen shredded hash brown potatoes (or cooked and shredded potatoes -see suggestions in Tips & Tricks); 2 cups fresh chopped spinach (if using frozen, thaw and squeeze out extra moisture); 10 stalks asparagus, cut into ½ inch slices (optional); ½ cup cashews; ¾ cup nondairy milk; 2 tablespoons lemon juice; ½ teaspoon ground mustard; 2 garlic cloves; 2 tablespoons nutritional yeast flakes; 1 tablespoon onion powder; ¼ teaspoon ground turmeric; 1/8 teaspoon cayenne (optional); ¼ teaspoon sea salt or to taste

www.plantpurenation.com

This oil-free quiche uses sweet bell peppers for the crust which makes preparation so much simpler! The filling is a creamy tofu based “cheese” loaded with plenty of hearty potatoes, spinach, and...

View full recipe on www.plantpurenation.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.plantpurenation.com.

Share this recipe:

Cooking tools:

Food processor
Blender
Oven
Baking pan
Baking sheet
Parchment paper
Mixing bowl
Spoon
Measuring cup
Measuring spoon
Chef's knife
Cutting board
Kitchen towel

Ingredients

3 medium sweet bell peppers (red, orange or yellow), halved and deseeded
14 oz extra-firm tofu
2 tablespoons tahini
2 teaspoons onion powder
1 teaspoon garlic powder
2 teaspoons cornstarch
1/3 cup nutritional yeast flakes
½ teaspoon sea salt (or to taste)
¼ teaspoon black pepper
1 tablespoon chopped fresh thyme (or 1 teaspoon dried thyme)
1 tablespoon chopped fresh rosemary (or 1 teaspoon dried rosemary)
2 cups frozen shredded hash brown potatoes (or cooked and shredded potatoes -see suggestions in Tips & Tricks)
2 cups fresh chopped spinach (if using frozen, thaw and squeeze out extra moisture)
10 stalks asparagus, cut into ½ inch slices (optional)
½ cup cashews
¾ cup nondairy milk
2 tablespoons lemon juice
½ teaspoon ground mustard
2 garlic cloves
2 tablespoons nutritional yeast flakes
1 tablespoon onion powder
¼ teaspoon ground turmeric
1/8 teaspoon cayenne (optional)
¼ teaspoon sea salt or to taste