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
Preheat the oven to 375°F (190°C). Place the vegan pie crust in a 9-inch pie dish and set aside.
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.
Add the drained ackee and cherry tomatoes to the skillet. Cook for an additional 5 minutes, then remove from heat.
In a food processor, blend the tofu, nutritional yeast, turmeric powder, black salt, salt, and pepper until smooth.
Fold the tofu mixture into the ackee and vegetables. Add fresh thyme leaves and mix well.
Bake in the preheated oven for about 45 minutes, or until the quiche is firm and the crust is golden brown.
Allow the quiche to cool for a few minutes before slicing and serving. Enjoy warm.
Courses: Breakfast, Brunch
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