Vegan Golden Butternut & Zucchini Rosti Quiche

The Vegan Golden Butternut & Zucchini Rosti Quiche with Feta, Spinach, Pine Nuts & Honey Thyme is a comforting and satisfying dish. We made it with butternut squash, zucchini, olive oil, seasoning, silken tofu, vegan milk, nutritional yeast, cornstarch, spinach, feta cheese, pine nuts, maple syrup, and thyme leaves. This dish contains 8 grams of protein and 190 calories per serving. This dish becomes ready to serve in just one hour and twenty minutes. Store this Vegan Golden Butternut & Zucchini Rosti Quiche with Feta, Spinach, Pine Nuts & Honey Thyme for four days in the refrigerator. You may serve it with roasted carrot soup, crispy Brussels sprouts, herbed quinoa, vegan dinner rolls, or lemon Arugula salad.

STATS:

• Total time: 1 hour 20 minutes
• Calories: 190 kcal
• Diet: Vegan
• Serving size: 1 slice
• Cooking time: 60 minutes
• Serving: 8 slices
• Course: Main
• Preparation time: 20 minutes
• Cuisine: European

EQUIPMENT:

• 9-inch pie dish
• Mixing bowls
• Box grater
• Clean kitchen towel
• Measuring cups and spoons
• Whisk
• Spatula
• Knife and chopping board

INGREDIENTS:

• 2 cups grated butternut squash
• 1 cup firm silken tofu
• Quarter cup unsweetened vegan milk
• 2 medium grated zucchini
• 1 tbsp olive oil, for the crust
• Quarter tsp ground nutmeg
• 2 cups chopped spinach
• 1 tsp olive oil, for greasing and vegetables
• Salt and black pepper, to taste
• 2 tbsp nutritional yeast
• Quarter cup pine nuts
• 1 tbsp maple syrup
• Half tsp dried oregano
• Half tsp garlic powder
• 1 tbsp cornstarch
• Half cup crumbled vegan feta cheese
• 1 tsp thyme leaves

INGREDIENT NOTES:

BUTTERNUT SQUASH:

• This squash makes the sweet and colorful crust. It gets tender when we bake and works nicely with the savory herbs. You may utilize grated sweet potato as another choice.

ZUCCHINI:

• It gives moisture and keeps the crust tender. We squeeze the zucchini properly before including it to remove extra water so the crust does not become soggy. You may replace the zucchini with yellow squash.

SILKEN TOFU:

• Add this tofu instead of eggs to make the vegan version of this recipe. It makes the smooth and creamy filling while providing vegan protein. You may utilize unsweetened vegan yogurt as an alternative.

NUTRITIONAL YEAST:

• Yeast provides a savory and cheesy taste to the filling. It also provides some B vitamins in the dish. Include vegan cheese seasoning if you are not using nutritional yeast.

INSTRUCTIONS:

1. First, grease the dish with olive oil and warm the oven to 400°F.
2. Grate the butternut squash and zucchini, then squeeze them properly to remove the extra moisture.
3. Mix grated vegetables, salt, 1 tbsp olive oil, garlic powder, and black pepper in the bowl.
4. Include the mixture in the dish and press it firmly on the sides and bottom, then bake the crust for 25 minutes.
5. Blend the silken tofu, plant-based milk, nutritional yeast, cornstarch, oregano, nutmeg, and a little salt and pepper.
6. Include the chopped spinach and half of the vegan feta, then take out the crust from the oven.
7. Evenly add the filling on the crust and sprinkle the remaining feta with pine nuts on top.
8. Drizzle maple syrup on the filling and add fresh thyme, then bake the dish for another 35 minutes.
9. Lastly, cool the quiche for 15 minutes, then slice and serve warm.

SERVING SUGGESTIONS:

SALADS:

• Mediterranean Cucumber Salad
• Vegan Greek Salad
• Lemon Arugula Salad
• Tomato and Avocado Salad

SOUPS:

• Creamy Vegan Tomato Soup
• Roasted Carrot Soup
• Vegan Potato Leek Soup
• Butternut Squash Soup

VEGETABLE SIDE:

• Garlic Roasted Broccoli
• Lemon Green Beans
• Balsamic Roasted Carrots
• Crispy Brussels Sprouts

BREAD AND GRAINS:

• Whole-Wheat Garlic Bread
• Vegan Dinner Rolls
• Herbed Quinoa
• Lemon Couscous

BREAKFAST AND BRUNCH:

• Vegan Tofu Scramble
• Crispy Breakfast Potatoes
• Fresh Fruit Salad
• Vegan Yogurt Parfaits

TIPS:

• To keep the crust from getting soggy, make sure you properly remove the excess moisture from the zucchini.
• Blend the tofu mixture until smooth to get the creamier texture of filling.
• Let the quiche cool for 15 minutes, then slice it so it keeps its shape well.

STORAGE INFORMATION:

FRIDGE:

• Cool the quiche and store it in a closed box for four days.

FREEZER:

• Wrap the slices separately and freeze them in the container for two months.

FAQs:

How can you stop the crust from becoming soggy?

• To get better results, squeeze the zucchini thoroughly and bake the crust before adding the filling.

Is it good to make this meal earlier?

• Yes, you can bake the quiche a day ahead and store it after it cools.

What can we substitute for pine nuts?

• You can use sunflower seeds for the same crunch without adding nuts.

Does frozen spinach work for this recipe?

• Yes, you can thaw the frozen spinach and drain off the excess water thoroughly before adding it.

Why does the vegan filling seem soft?

• Soft results come from not baking the filling properly or from adding vegetables that contain extra moisture.

NUTRITIONAL INFORMATION:

Calories: 190 kcal

Net carbs: 11 g

Iron: 2 mg

Total carbs: 14 g

Vitamin A: 8,500 IU

Fiber: 3 g

Calcium: 100 mg

Protein: 8 g

Sodium: 300 mg

Potassium: 480 mg