Crustless Bacon Brussels Quiche

• Vegetarian
• Gluten free

• Produce

  • 1 1/2 cups Brussels sprouts
  • 1 tbsp Green onions
  • 1 cup Yellow onion

• Canned Goods

  • 2 cups Vegetable broth

• Baking & Spices

  • 1/8 tsp Black pepper
  • 1 tbsp Cornstarch
  • 1 cup Garbanzo/chickpea flour
  • 1 1/2 tsp Indian salt, Black
  • 1/3 cup Nutritional yeast
  • 1 Salt & pepper

• Oils & Vinegars

  • 1 tbsp High heat cooking oil

• Dairy

  • 1/2 cup Cheddar shreds, vegan

Found on veganyackattack.com

Description

Directions

• Preheat oven to 400F and line a baking sheet with parchment paper or a silicone mat. Lay tempeh bacon out on 1/2 of baking sheet.
• In a medium mixing bowl, place oil, brussels, yellow onion, and a pinch of salt and pepper. Stir together until evenly mixed and coated with oil. Spread mixture out on other half of baking sheet, and roast for 10 minutes, or until brussels begin to brown.
• In a large mixing bowl, stir chickpea flour, nutritional yeast, cornstarch, black Indian salt, and black pepper, until combined. Whisk vegetable broth into the dry mixture, until smooth, with no dry clumps, then set aside. Coat a 9-inch pie pan, lightly, with oil.
• When the brussels and tempeh bacon are done roasting, break the tempeh into smaller pieces and set a few aside. Add brussels, bacon and onions, along with the cheddar shreds to the quiche base.
• Stir together until evenly mixed, and add more salt if you feel it is necessary. Transfer mixture to pie pan and top with remaining pieces of tempeh bacon.
• Lower oven temperature to 350F, and bake quiche for 40-42 minutes, or until edges are lightly browned and it is not jiggly when bumped. Cool on rack for 10 minutes, top with green onions, then serve.