Vegan French Brunch Delight: Quiche Lorraine and Crème Brûlée Tart

Allergens

Tree Nuts (Cashews) - Coconut

Ingredients

• For Quiche Lorraine:
• 1 cup raw cashews, soaked overnight
• 1 1/2 cups unsweetened almond milk
• 1/2 cup nutritional yeast
• 1 teaspoon sea salt
• 1/4 teaspoon black pepper
• 2 cups chopped kale
• 1/2 cup diced tempeh
• 1 cup chopped shiitake mushrooms
• 1 pie crust (store
• bought or homemade) For Crème Brûlée Tart:
• 2 cups coconut cream
• 1/2 cup maple syrup
• 1 teaspoon vanilla extract
• Pinch of sea salt
• 4 tablespoons arrowroot powder
• 6 sheets of vegan graham crackers, crushed
• 1/4 cup brown sugar, for topping

Instructions

1. Preheat oven to 350°F (175°C).
2. In a blender, combine cashews, almond milk, nutritional yeast, salt, and pepper. Blend until smooth.
3. In a large bowl, mix the cashew mixture with kale, tempeh, and shiitake mushrooms.
4. Roll out pie crust and transfer to a 9 inch tart pan. Trim excess dough and prick bottom with a fork.
5. Pour the quiche filling into the crust and bake for 30 35 minutes, or until set. For Crème Brûlée Tart:
6. In a saucepan, combine coconut cream, maple syrup, vanilla extract, salt, and arrowroot powder. Whisk until smooth.
7. Cook over medium heat, stirring constantly, until the mixture thickens.
8. Pour the mixture into a 9 inch tart pan with the crushed graham crackers as the base layer.
9. Bake at 350°F (175°C) for 25 30 minutes or until set. For both tarts, let cool and refrigerate for at least 2 hours before serving.

Chef’s Insight

Experiment with different fillings for the tarts, such as seasonal fruits or vegetables

Notes

For the perfect presentation, serve the tarts with a side of fresh berries or a green salad