Being back home with my family, makes me realize just how much I actually missed living with them these past couple of years. I did love being in a different state and on my own for a while, but it’s always nice to know that there are loads of people in the house ready to talk, help, or do something with you at the drop of a hat.
Because of this, I have started to try and implement the family brunch initiative. Every day growing up we use to sit down together and have a meal, share highs and lows, and just talk. But now with everyone being older and our own hectic schedules not overlapping like they use to, who you are able to have dinner with is a bit of the luck of the draw.
Hence, Sunday brunch.
It’s the one time of the week that nobody has anything going on. We can all sit down and enjoy a meal together like we use to. But, since I am the one who wanted to do brunch so badly, I am the one in charge of making the food, which I am perfectly okay with.
Brunch for me has always been a real family meal. Usually, the only time I get together with my extended family is over a brunch. It has a little something for everybody and doesn’t mess up your entire day because you are done by noon (or two o’clock if you end up talking like my family does).
One of my favorite memories, which definitely still happens every single time we go to brunch, is when everyone finally arrives. All of the cousins (the “children”) sit on one end of the table and the grownups sit on the other. After a minute or two, all of the cousins start looking at each other out of the corner of our eyes and pretend to get up in hopes that the ‘adults’ would take the hint and get up to go get food so we could go too.
It never was really a rule that we had to wait, it was just something we did for some odd reason, but old habits are hard to break. That is why you now have people who have graduated college, are living on their own, and even one who is engaged to be married come June, acting like a bunch of five-year-olds waiting for their parents’ ‘ok’.
For our honorary first brunch of the summer, I decided to stick with a classic. So for one of my dishes I made a vegan broccoli and tomato quiche.
Now quiches can always be a hit or miss. I feel like there is no in between. The flavor can rise to the occasion or it can be bland, especially with vegan quiches when you are often times working with tofu. Because of this, I really messed with the seasoning for this recipe more than anything. Turmeric, which is usually used to give the tofu it’s yellow color in tofu scrambles is a seasoning that has a very potent taste for me. I blame four years of bad tofu scrambles in college for this. So I usually exclude it from recipes where I can.
Along with the seasoning in the quiche itself, I decided to try something a little different, and add some new flavors in with the crust. I was worried that the quiche would not have enough ‘oompf’ in it but just a few herbs in the crust made it a must keep recipe.
I was extremely surprised how well this recipe turned out for being one of the first times I have made a quiche without following a recipe. My family, however, had a lot of interesting critics.
My sister flat out said it confused her. When you get a quiche to look so much like the egg version your brain is kind of expecting the taste of egg when you have it. But that was obviously not the case with this one. So my sister couldn’t quite figure out what she was feeling, which was kind of funny to watch.
My dad’s critic wasn’t very verbal but happened as he completely polished off his plate after his second slice.
When you make this recipe, you can throw in other vegetables if you do not like hot tomatoes or just don’t want broccoli. But make sure that there is enough of the tofu ‘egg’ mixture that the quiche does not become a dense vegetable pie.
- 1 1/2 cups flour
- 2 teaspoon dried parsley
- 2 teaspoon dried oregano
- 1⁄2 teaspoon salt
- 3/8 cup olive oil
- 3/8-1/2 cup water, chilled
- 1 package (12.3 oz) extra firm silken tofu, drained slightly
- 1/2 cup unsweetened original almond milk
- 4 tablespoons nutritional yeast
- 3 garlic gloves
- 1 teaspoon onion powder
- Sea salt
- 1/2 cup tomatoes, halves
- 1/2 cup broccoli, chopped
- 1 cup spinach, chopped
- Preheat oven to 400 degrees Fahrenheit.
- In a large mixing bowl, combine flour, parsley, oregano, and salt together before adding in olive oil and water. Mix until all ingredients are well combined and a ball of dough is formed. Take a 9-inch pie pan and press the dough into it until it evenly covers the bottom and sides with a 1/4 inch of dough.
- In a blender, add tofu, almond milk, nutritional yeast, garlic, onion powder, salt and pepper. Blend until it reaches a creamy consistency. Remove mixture from blender into a separate bowl and add in tomatoes, broccoli and spinach. Mix until evenly distributed throughout the tofu mixture before pouring it into the crust.
- Place the quiche into the oven for 45-50 minutes or until top begins to turn a deep yellow.
- Remove from oven, allow to cool for a few minutes, and enjoy~
- If there is any extra dough, do not worry and simply save it for later or make a mini quiche.