"Chorizo" Quiche with Cilantro Cashew Crema

Recipe:

"Chorizo" Quiche with Cilantro Cashew Crema

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Serves: 6 people
Prep Time: 25 min
Cooking: 30 min
Recipe By: Maddie Augustin

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Ingredients

9-inch vegan pie crust, chilled

For the “egg”

14 oz block firm tofu, drained

2 tablespoons nutritional yeast

1 tablespoon unsweetened non-dairy milk

¼ teaspoon turmeric powder

1 teaspoon sea salt

¼ teaspoon black pepper

For the mix-ins

1 package Abbot’s “Chorizo”

½ yellow onion, diced

2 cup spinach

1 cup cherry tomatoes, halved

¼ cup fresh cilantro leaves

2 tablespoons olive oil

For the cilantro cashew crema

1 clove garlic

1 cup raw cashews

¼ cup fresh cilantro leaves, packed

2 tablespoons lime juice

3/4 cup water

1 teaspoon sea salt

½ teaspoon black pepper

Description

We love a crowd-pleasing dish that works for both brunch and dinner—especially when it’s this nutrient-dense. Not feeding a group? Freeze this dish for a protein-packed breakfast all week long.

Method

1. Preheat the oven to 375 Fahrenheit. Roll a premade pie crust into a 9-inch quiche tin and gently press the crust along the bottom and up the sides of the tin. Carefully press the crust back together if any tears occur. Using a fork, poke holes throughout the crust, cover with parchment paper and pie weights and blind bake for 16-18 minutes or until the bottom of the crust is golden brown and flakey. Once baked, set aside.

2. While the crust is baking, prepare the “Chorizo” according to package instructions.

3. Remove the “Chorizo” from the skillet and add the onions and tomatoes. Cook, stirring occasionally, until the onions are tender, and the cherry tomatoes burst, about 6-8 minutes. Add the cilantro and spinach and stir until the greens wilt. Set the mix-ins aside.

4. Prepare the “egg”. Add tofu, nutritional yeast, non-dairy milk, turmeric, sea salt, and black pepper to a blender and blend until smooth. Add an additional tablespoon of milk if necessary for a smooth texture.

5. Fold the “Chorizo” and cooked vegetables into the “egg” mixture and spread into the prebaked pie crust. Return to the oven and bake for 25-30 minutes, or until the tofu has firmed up and the crust is golden.

6. Meanwhile, prepare the cilantro crema. Combine the garlic, cashews, cilantro, lime juice, water, salt, and pepper into a blender or food processor and blend until smooth.

7. Remove the quiche from the oven and cool for 5 minutes before drizzling with the crema and serving.