Kale, Tomato, and Artichoke Quiche


This recipe for a vegan quiche really works! I was skeptical at first, wondering how it was going to replicate the texture of a egg based quiche, but the tofu works really well. It’s pretty easy to make as it uses shop-bought phyllo pastry, and the filling will only take you around 15-20 minutes to put it all together.

When coupled together with a side salad, this will form a delicious light meal, or even a breakfast. It looks really impressive as well – you can pretend to your friends that it took a lot longer than 15 minutes to prepare and get all the kudos that you want!


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