If you’re still looking for a Christmas breakfast… look no further. I’d like to introduce you to this Cornmeal Crusted Quiche. What’s better than the cornmeal crust? It’s filled with my favorite veggie combination— kale, mushrooms, and garlic. It’s so savory and eggy it almost tastes like the real thing.


This quiche will take time to create, but I promise it is SO worth it. I’d suggest starting with the crust. When rolling it out, you might find it easier to add some flour to the rolling pin as well as a clean surface. Then sauté the veggies. You’ll want to cook them so hardly any liquid remains. Next, pulse the tofu ingredients until smooth. Combine the veggies and tofu, transfer to the crust, bake, cool and then EAT!


Yield: 8 slices

Time: 1 hour 45 minutes 


For the Crust:

¾ cup cornmeal 

1 cup all-purpose flour

½ tsp salt

1/2 cup vegan butter

6 tbsp cold water 

For the Quiche: 

1 package (14 oz) extra firm tofu 

¼ cup nutritional yeast

2 tbsp your favorite hummus, I used Cedar’s Balsamic Caramelized Onion

1 tbsp dijion mustard 

1 tbsp lemon juice

Sea salt and black pepper to taste

1 medium onion, chopped

4 cloves garlic, minced

8 oz package white mushrooms 

1 tsp tamari 


  1. Preheat oven to 375 degrees.

  2. Combine cornmeal, flour, and salt in a bowl. Cut in vegan butter using a fork until combined. Then add water in and continue to cut/stir until a ball is formed. You may find it helpful to use your hands. Roll the dough out on a floured surface and then fit into a 9-inch pie pan. Cut excess off of the edges and poke holes with a fork into bottom of the crust. 

  3. Chop up onions, mushrooms and mince garlic. On low heat sauté the onions with oil for 3-4 minutes until translucent. Then add in garlic and mushrooms. After 4 minutes add in kale and tamari. Cook until no liquid remains.

  4. In a food processor, combine tofu, nutritional yeast, hummus, dijion mustard, lemon juice, salt and pepper. Mix until smooth and there are no more lumps.  

  5. In a large bowl add your veggies and then coat in tofu mixture. Transfer to the pie crust and spread into an even layer. 

  6. Bake the quiche at 375 degrees for a total of 30-40 minutes or until the top looks golden brown and the quiche is firm.

  7. Let the quiche cool and then serve with your favorite toppings.  

Note: the quiche was roughly adapted from Minimalist Baker’s Simple Tofu Quiche.