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Protein quiche
This quiche is a high-protein staple that’s as simple as it is satisfying—perfect for meal prep or a weekend brunch with friends.
Ingredients
Pastry
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1 cupcooked chickpeas
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3 tbspolive oil
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2 tbspwheat flour
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2 tspsalt
Filling
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500 gfirm tofu
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250 gPortobello mushrooms sliced
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1onion chopped
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3 tbspolive oil
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2 tbspnutritional yeast
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1 tspgarlic powder
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½ tspnutmeg
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2 tspsalt
Instructions
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Blend all pastry ingredients in a food processor. Wrap the dough in cling film and chill in the fridge.
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Sauté the onion and mushrooms in a pan until tender; set aside.
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Blend the tofu, olive oil, nutritional yeast, and spices in the food processor until smooth and creamy.
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Press the pastry into a springform tin and bake at 180°C for 15 minutes.
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Layer the sautéed mushrooms onto the base, pour the tofu cream on top, and bake for another 20 minutes.
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Serve with a fresh green salad and tomatoes!
Notes
Craving more plant-powered dishes?
The Youth Board Cookbook, developed by ProVeg’s global network of young changemakers, is packed with recipes, stories and cultural insights from around the world.
Download the full version here
About the author
Juliana Basso
@juubasso
