Vegan Zucchini Quiche
This whole food plant based quiche is loaded with veggies, fiber and flavor!
Servings: 6
Calories: 182kcal
Equipment
- Oven
- Stove Top
Ingredients
- 6 cups Zucchini Squash about 4 medium zucchini, shredded
- 1/2 cup Fennel Bulb shredded
- 1 cup Asparagus chopped
- 1 cup Cilantro chopped
- 1 whole Onion large, chopped finely
- 3 cloves Garlic minced or pressed
- 1 cup Chopped Mushrooms
- 2 tbsp Veggie Stock or Cooking wine for deglazing the pan
- 3 tbsp Tahini
- 1 tbsp Miso paste
- 1 tsp Ground Turmeric
- 1/2 tsp Indian Black Salt optional, adds sulfur "eggy" flavor
- Salt and Black Pepper to taste
- 2 tbsp Nutritional Yeast optional
- 1 cup Garbanzo Bean Flour or other flour of choice
Instructions
- Preheat oven to 375 degrees F. Add chopped and shredded veggies to large bowl - zucchini, fennel, asparagus and cilantro. Set aside.
- Chop onion and cook until clear. Use oil free techniques by ensuring your pan is hot enough and stir constantly. When onions are clear and begin to brown, add garlic and mushrooms. Stir about 5 more minutes. Add broth or cooking wine to deglaze the pan and remove from heat.
- Add onion mixture to bowl with zucchini mixture. Add in all other ingredients and stir until combined. Transfer to 9 x 12 oven safe baking dish.
- Bake for 45-55 minutes. Remove from oven and let rest for about 10 minutes before cutting and serving. Can be served warm or cold and is great on top of fresh baby greens.
Notes
Feel free to add or subtract veggies and other ingredients to make this your own!
Check out this video on our Facebook Page for a demonstration on perfect oil free cooking every time!
Nutrition
Calories: 182kcal | Carbohydrates: 24g | Protein: 10g | Fat: 6g | Saturated Fat: 1g | Sodium: 140mg | Potassium: 801mg | Fiber: 6g | Sugar: 7g | Vitamin A: 607IU | Vitamin C: 26mg | Calcium: 53mg | Iron: 3mg