Quiche or Frittata

Name: Quiche or Frittata
Yield: Makes one 10-inch quiche or frittata, or 24 cupcake-sized portions
Cuisine: American
Ingredients: ⅓ cup nutritional yeast; 1 teaspoon kala namak (Indian black salt); 2 tablespoons cornstarch; 2 tablespoons ground flaxseeds; ½ teaspoon turmeric powder; 1 yellow bell pepper; 1 tomato, diced; 8 ounces cremini mushrooms, chopped; 1 red bell pepper; 1 cup packed fresh basil; ½ cup packed fresh cilantro; 3 scallion greens, sliced; 2 cups spinach; 1 tablespoon neutral cooking oil (safflower oil, sunflower oil, or avocado oil), and more for brushing; Pinch salt; ½ teaspoon cumin seeds; 1½ cups dry brown rice; 1 small onion, diced; 3 red potatoes, diced; 2 tablespoons safflower oil; 1 tablespoon ground flaxseeds; ¼ cup fresh oregano; 1 teaspoon cayenne powder; 1 teaspoon mustard powder; 1 teaspoon garlic powder; ¾ teaspoon black pepper, divided; 1 teaspoon crushed red pepper; ½ teaspoon salt; 12 ounces firm tofu; ½ cup Basic Broth

Preparation info

Makes
one
10 inch quiche or frittata cupcake-sized portions

Difficulty
Complex

Appears in

Plant-Based Gourmet

By Suzannah Gerber

Published 2021

About

This recipe for this quiche or frittata (your choice) keeps well and travels well, making it a hit for brunch gatherings. It’s delicious hot or cold and topped with fresh sliced vegetables and fresh herbs. The vegetables are interchangeable, allowing you to honor the seasons. The mixture lends itself to nearly any size and shape of baking dish, but it’s best made in a 10-inch springform pan, or in individual portions in a cupcake pan to skip the headache of removing each slice. To make a fr

Ingredients

Americas
United States
Gluten-free
Vegan
Brunch

Ingredients

Method