TOFU AND VEGETABLES (vegan) BREAKFAST QUICHE

Great as an easy weekday on the go meal. Perfect to use up some leftover cooked vegetables. Always a big hit served as an appetizer. Perfect for meal prep, as it can be portioned and made in advance.

FOR THE DOUGH:

-130g whole wheat flour

-130g AP flour

-1/2 tsp salt

-110g warm water

-65g EV olive oil

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-mix the powder ingredients in a bowl

-add the liquids

-mix with your hands until a dough has formed and knead for 1-2 minutes

-make a ball with your dough and flatten it out. 

-Wrap your dough in parchment paper and let it rest while you prepare the other ingredients at room temperature.

FOR THE FILLING:

-2 cups of sautéed vegetables of your choice (I like asparagus, roasted butternut squash, broccoli, or mushrooms, for example. I just sautéed them with olive oil for few minutes)

-1 package (400g) of silken tofu

-1tbsp curry powder

-1tsp turmeric powder

-salt and pepper to taste

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-mix all your ingredients in a bowl. Add veggies last.

FOR THE ASSEMBLY:

-preheat the oven to 375F

-roll the dough over a flat surface and cover with it the bottom of an 9in cake pan. The dough needs to be big enough to come up to the sides of the pan as well.

-fill the prepared pan with your tofu and vegetables filling

-fold the edges of the dough over the filling all around the pan

-bake until your pastry hardens and browns and the filling bubbles in the center

-let it cool on a cookie rack and enjoy warm