All Photos © Christine Elise McCarthy 2015
To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.
This quiche is very dense with the vegan sausage – and it was quite tasty! I bet if you told someone it was egg whites rather than tofu – you could fool a bunch of folks. You might not want so much sausage in yours and – if that is true – just use more broccoli to make up the gap.
Vegan Sausage, Broccoli & Cheese Quiche with Tofu & Fried Sage
1 lb extra firm tofu
14 oz vegan sausage (I used Lightlife Gimme Lean)
1/2 large onion – diced
1 small head broccoli – chopped
1 jalapeno – seeded & diced (optional)
3 (or more) slices cheese of your choice (I used Field Roast Chao Tomato Cayenne)
10-15 sage leaves
1 vegan pie crust
5-10 cherry tomatoes – quartered
Heat the oven to 400 degrees.
Heat 1 TBS olive oil to a pan & flash fry (just a minute or so) – the sage – being sure not to burn it (see above photo). Drain on paper towels.
Heat 1-2 TBS olive oil in a large frying pan & brown the sausage. Add the onion & saute a few minutes & then add the broccoli & saute until the broccoli is softened.
In a blender or food processor – pulse the tofu, jalapeno, cheese, fried sage & some S&P until well blended. Add this to the sausage & broccoli & mix well.
Press the crust into a pan & fill with the sausage etc. Crinkle the edges – if you care to – and top with tomato pieces.
Bake for 25-35 minutes or until the crust is nice & golden. My oven heats unevenly – hence the unevenly cooked crust.
Let it sit 10 minutes before cutting into it.