*Preheat the oven to 350F. Bake 2 pie crusts to ‘half-baked’ following the instructions on the package. Usually it takes about 10 minutes. Check often. You will finish baking the crusts later altogether with the quiche filling.
In a big pot, on medium heat melt 2 TBs Coconut oil, add ½ - 1 onion (chopped), add 2-6 cloves of garlic. Next ingredient: 3-6 chopped leaves of kale/collard greens (w/o stems). Add 1 portabellamushroom or 6-10 buttonmushrooms (chopped), 1 cup of broccoli (florets), 1 package of frozen peas or 1 cup fresh peas. Stir all ingredients well. Let it sauté!
Season it with:
½ -2 tsp Himalayan salt or sea salt, dash of black pepper, 1 tsp ground Cumin.
Continue to sauté it all together on medium heat until broccoli gets softer.
Add 3 blocks of extra firm or firm tofu (such us non-GMO Mori-nu). Then add ½ tsp – 1Tbs turmeric and mash it all together with a potato masher or a fork. Add more salt if needed.
Cook together for another 5-10 minutes stirring from time to time.
Add 1TBs of Ghee (optional); Add Spike (1 tsp).
Cook for another 2-5 minutes. And then turn off the heat.
Blend it all with a hand blender but not too long - just to make greens and mushroom less ‘visible’. Children won’t see them!
Add 1/3-1/2 cup of nutritional yeast, stir well.
Add 1/3 - ½ cup of shredded cheese (such as daiya).
*Have 2 gluten-free pie crusts ready; half-baked at 350F.
Spread the tofu-veggie mix into the pie crust shells and bake them for about 30- 45 minutes. At the end of baking sprinkle the quiche with some more daiya cheese (cheddar or mozzarella, or jalapeño version for hotter taste!). Leave it in the warm oven for a couple of minutes to allow the cheese to melt.