This egg-free, polenta crusted quiche with caramelized mushrooms is a delicious and protein-packed breakfast option. It's cruelty and cholesterol-free, making it a guilt-free indulgence. With a flavorful combination of veggies and a savory quiche layer, this dish is sure to impress any home chef. Perfect for elevating your breakfast game!
1: Prepare the polenta crust by bringing veggie broth and unsweetened plant milk to a boil.
2: Whisk in corn grits/polenta and salt, then cook until thickened.
3: In a separate pan, heat olive oil and sauté sliced crimi mushrooms until caramelized.
4: Add minced garlic, Coconut Aminos, and minced rosemary to the mushrooms and cook for an additional few minutes.
5: In a mixing bowl, combine unsweetened plant milk, crumbled tofu, black salt, granulated garlic, baking powder, lemon juice, garbanzo bean flour, turmeric, capers, vegan feta, halved cherry tomatoes, minced parsley, minced basil, and black pepper.
6: Pour the quiche mixture over the cooked polenta crust and bake until set and golden.
7: Allow to cool slightly before slicing and serving.
