by Chef Danya



For the Quiche Base blend Wild Wood Sprouted Firm Tofu, Nutritional Yeast, Lemon, Water, Miso paste, Ume Plum Vinegar, Tahini.


For Quiche Dough Pulse flour, salt and herbs/spices in Robot Coupe. Add butter and pulse until small crumbs appear. Drizzle in water and pulse until just combined.


Lay out a sheet of plastic wrap on the table and drizzle flour to prevent the dough from sticking. Lay out the dough and pat down into a circle. Cover and refrigerate for 30 minutes.


Preheat oven to 350F. Roll out dough on to  8 -inch quiche pan. Poke holes on bottom of pan with fork and bake for 15-20 minutes or until dough is lightly brown and dry.


Pour in quiche batter and bake for 40-45 minutes or until batter is brown and firm to touch.


Quiche Varieties:

Very Full Tart: Roasted Sweet Potatoes and Zucchini, Cherry Tomatoes and/or Spinach

Caramelized Onion and Spinach

Apple Sausage with Leeks




Batter makes 4 small quiche pans


 minutes prep




Quiche Base:

7 oz.  Wild Wood Sprouted Firm Tofu, drained (1/2 container)

2 T  Nutritional Yeast

½ t  Lemon

2 T  Water

½ t  Miso paste

¼ t  Ume Plum Vinegar

1 T  Tahini


Quiche Dough:

1 c  All Purpose Flour *GF Version: 1:1 ratio for flour, ½ t Xantham Gum

1 pinch  Salt

½ t  dried Basil

½ t dried  Oregano

4 oz  Butter, cold, cut into chunks

2 T  Ice Water