This delicious vegan quiche makes a great breakfast, brunch or light meal and can be served warm or at room temperature. Some of its unique flavor comes from miso, but the quiche is also terrific prepared with umeboshi paste, a salty-sweet, umami-rich condiment made from fermented plums.
Preheat the oven to 350°F. Oil a 9-inch pie plate. Bring 1 cup water to a boil in a small saucepan. Stir in bulgur and salt. Cover, lower heat and simmer until water is absorbed and bulgur is tender, 12 to 15 minutes. Let cool slightly, then press onto bottom and partway up sides of the prepared pie plate. Bake until slightly dried, about 12 minutes.
Meanwhile, heat oil in a large skillet over medium heat. Add broccoli, onion and mushrooms and cook, stirring occasionally, until vegetables are just tender, about 10 minutes; set aside.
Combine tofu, tahini, tamari and miso in a blender and purée until smooth. Pour into a large bowl, add vegetables and toss to combine. Spoon mixture over bulgur crust and bake quiche until top is browned, about 30 minutes. Let sit 10 minutes before slicing.
Per Serving:180 calories (70 from fat), 8g total fat, 1g saturated fat, 410mg sodium, 17g carbohydrates, (4 g dietary fiber, 3g sugar), 12g protein.
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