Transform the traditional Jamaican favorite ackee into a delectable vegan quiche that will dazzle your breakfast or brunch table. Paired with a flaky crust and a silky tofu-based filling, this ackee quiche captures the essence of Jamaican cuisine in a fresh, plant-based form.
Main Course
Vegan Ackee Quiche
Transform the traditional Jamaican favorite ackee into a delectable vegan quiche that will dazzle your breakfast or brunch table.
About this recipe
Method
20 min prep · 45 min cook
- 1
Preheat the oven to 375°F (190°C). Place the vegan pie crust in a 9-inch pie dish and set aside.
- 2
Heat the olive oil in a skillet over medium heat. Add the onion, garlic, and bell pepper. Sauté until the vegetables are soft, about 5 minutes.
- 3
Add the drained ackee and cherry tomatoes to the skillet. Cook for an additional 5 minutes, then remove from heat.
- 4
In a food processor, blend the tofu, nutritional yeast, turmeric powder, black salt, salt, and pepper until smooth.
- 5
Fold the tofu mixture into the ackee and vegetables. Add fresh thyme leaves and mix well.
- 6
Bake in the preheated oven for about 45 minutes, or until the quiche is firm and the crust is golden brown.
- 7
Allow the quiche to cool for a few minutes before slicing and serving. Enjoy warm.
Courses: Breakfast, Brunch
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