Vegan Quiche

Ingredients

• 1 tablespoon champagne vinegar 
• 4 tablespoons chives chopped
• 2 tablespoons cornstarch 
• 0.5 cup dairy free coconut milk creamer barista style so delicious®
• 0.5 teaspoon mustard dry
• 2 cloves garlic minced
• 2 teaspoons herbs de provence 
• 1 bunch kale raab shredded
• 0.3 cup nutritional yeast 
• 4 tablespoons parsley chopped
• 1  pre-made pie crust gluten-free (wheat-based or )
• 1 large bell pepper diced sweet red finely ( or orange)
• 1 small onion diced red finely
• 0.5 teaspoon salt black
• 1 serving sea salt and pepper black freshly ground to taste
• 12 ounce silken tofu firm
• 0.5 teaspoon turmeric 
• 12 ounce water-packed tofu firm
• 1 medium zucchini diced finely

Equipment

• frying pan
• oven
• mixing bowl
• blender
• baking pan
• toothpicks

Directions

1. Pre-bake the crust according to the directions and set aside.Preheat your oven to 400F and lightly grease 6 silicone muffin baking cups.Bring a saut pan to medium-high heat and lightly coat with spray oil.
2. Add the onions and saut until translucent, about 5 minutes, add garlic and continue to saut until very fragrant, about 3 more minutes.
3. Add zucchini and bell pepper, and continue to saut for 7 minutes.
4. Add the kale, 2 tablespoons each of the parsley and chives, the Herbes de Provence, sea salt and freshly ground pepper to taste. Saut for another 7 minutes and remove from heat.Squeeze out water from water-packed tofu. No need to press for a long time, just squeeze out a little of the excess water with your hands. Crumble into large mixing bowl and add the sauted veggies & herbs.
5. Add in remaining parsley and chives.Put silken tofu, cornstarch, nutritional yeast, creamer, vinegar, turmeric, dry mustard, and black salt into the container for a high-speed blender. Blend until smooth, scraping down the sides to be certain all dry ingredients are incorporated well with wet.
6. Add contents of the container to the mixing bowl with the tofu and sauted veggies.
7. Mix together all ingredients until evenly combined.
8. Pour mixture into pre-cooked pie crust, and pour any excess mixture into the prepared baking cups.
9. Place filled pie crust and baking cups onto a baking tray.
10. Bake for 45 minutes or until a toothpick inserted into the center comes out clean.
11. Let quiche stand for 10 minutes before serving.