Frittatas are essentially omelets or crustless quiches. In this vegan version, the combination of all kinds of plant-based ingredients come together to create that familiar taste and texture. I have served this to vegans and carni- vores alike, and it’s an absolute crowd pleaser; there is never any left at the end of the party. It can be served warm, at room temperature or even cold, and it can be made up to two days in advance. Just cover in foil and reheat it for 30 minutes in a 350°F (175°C) oven.
Want to change it up? Try mushrooms and shallots, asparagus and onions, or tomatoes and corn.
Broccoli and Leeks
4cupschopped broccolileaves and stems removed and cut into bite-sized pieces, 364 g
Preheat the oven to 350°F (175°C, or gas mark 4). Set a 93⁄4-inch (25-cm) quiche dish on a half sheet pan.
To make the filling, add the broccoli florets to a pot and cover with water. Cover and bring the water to a boil. Cook until the florets turn bright green and are just al dente, about 5 minutes. Drain and add to a big mixing bowl.
Heat a cast-iron or nonstick skillet over low heat. Add the oil. When it is shimmering, add the leeks, garlic and salt, and use a wooden spoon to coat the vegetables. Cook until the leeks are bright and translucent, and the garlic is fragrant, 5 to 7 minutes.
Transfer the leeks and garlic into the bowl of broccoli. Mix to combine, and transfer to the quiche pan. Spread the mixture out evenly.
To make the custard, add the water, cashews, tofu, yogurt, chickpea flour, oil, nutritional yeast, tamari, miso and turmeric to a blender. Blend until combined and creamy, 1 to 2 minutes depending on your machine.
Pour the custard over the broccoli and leeks, distributing it evenly. Bake for at least 1 hour, or until the top has browned and the center is firm to the touch.
As it cools, the top will deflate just a bit and the quiche will continue to firm up. Slice and serve.