I love quiche. I was looking for a vegan zucchini quiche recipe and I found one with ChatGPT. I am anxious to try this recipe soon.
Ingredients:
- 1 pre-made pie crust
- 2 cups grated zucchini
- 1 cup diced onion
- 1 cup diced bell peppers (any color)
- 1 cup diced mushrooms
- 1 cup shredded cheese (such as cheddar or mozzarella)
- 1 cup unsweetened almond milk (or any non-dairy milk of your choice)
- 2 tablespoons nutritional yeast
- 2 tablespoons olive oil
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions:
- Preheat your oven to 375°F (190°C).
- In a skillet, heat olive oil over medium heat. Add diced onion, bell peppers, and mushrooms. Sauté until the vegetables are softened.
- Add the grated zucchini to the skillet and cook for another 2-3 minutes, until slightly tender. Season with dried basil, dried oregano, salt, and pepper. Remove from heat and let it cool slightly.
- Place the pre-made pie crust in a pie dish and press it firmly against the sides and bottom.
- In a mixing bowl, combine the almond milk and nutritional yeast. Stir well to ensure the yeast is fully dissolved.
- Spread the sautéed vegetables evenly over the pie crust, followed by the shredded cheese.
- Pour the almond milk mixture over the vegetables and cheese, making sure it covers them completely.
- Place the quiche in the preheated oven and bake for 30-35 minutes, or until the crust is golden brown and the filling is set.
- Remove from the oven and let it cool for a few minutes before slicing and serving.
This zucchini quiche without eggs makes for a delicious and savory dish, perfect for brunch or a light dinner. Enjoy!