Vegan Leek & Asparagus Quiche and My Morning Routine
I've never been good at mornings. I've always been more of an up-all-night-thinking-about-life type of girl.
In high school, mornings were spent with me staring off into space, basically asleep with my eyes open. I've resigned that I'll never be an early bird.
Thankfully, things have improved since then.
While I still struggle to pry the bedsheets off in the morning, I now have some tricks that make the whole eyes-open-before-11 thing easier.
Each morning, I give myself a mini-massage on my face, hands and feet with lotion. During that time, I make a mental list of all the things I'm thankful for- from small things like having coffee in the house to big things like recent accomplishments.
This has added about 5 minutes onto my morning routine, but has immense benefits as it sends me out of a groggy mood straight into a grateful one.
Then, I brew a french press of coffee and get breakfast. Having pre-made breakfasts has been a game changer for my mornings. First off, it means I actually EAT breakfast. Secondly, it beats only having time to have a banana and trying to fake feeling full from it.
I try to set aside 10 minutes to sit with my coffee and breakfast, scrolling through instagram accounts that inspire me and planning my priorities for the day (sometimes, though, I'm wolfing down bites while putting on my pants- never said I was perfect).
These two practices have made a world of difference in my life. I feel full and ready to tackle things rather than feeling trapped in a sleepy fog for hours.
This springtime-y quiche is a recent creation that's made it onto the pre-made breakfast repertoire. While it'd be perfect at a brunch, too (hello, Mother's Day!) I love making it on a Sunday afternoon to reheat throughout the week ahead. Full of protein, vitamins and fibre it's a meal you can feel good about that also happens to be delicious.
Leek and Asparagus Quiche
By Morgan Mullin | Serves 6 as a main or 8 as a side | ~1hr total time
-Handful of fresh asparagus
-One medium-sized leek, thoroughly cleaned
-454 gram package of medium-firm tofu
-2 tsp dijion mustard
-2 tsp turmeric
-3/4 cup plain, unsweetened soy milk, divided (or milk of choice)
-1/2 cup who wheat flour (can probably sub all-purpose)
-1/4 cup quick oats
-1/4 tsp salt
-1/4 tsp baking powder
-1/2 tsp dried basil
-1 "chia egg" (see below)
1) Make the chia egg by mixing 1 tbsp chia seeds with 3 tbsp water in a small bowl. Let rest in the fridge for 5 minutes. Preheat oven to 350 degrees.
2) Wash and thinly slice the leek. Wash and roughly chop asparagus. Heat pan on medium and lightly fry in oil and salt until tender, bright and lightly-browned (about 15 minutes)
3) While veggies are frying, make the crust: whisk the oats, salt, basil, baking powder and flour together. Add 1/4 cup soy milk and chia egg, mixing well.
4) Grease a 10 inch pie pan or springform pan and pat the crust into the base of it. Puncture crust several times with a fork and insert into oven. Bake for 15 minutes, or until browned.
5) While the crust is cooking, prepare the filling. In a food processor or blender, combine the turmeric, dijon, tofu and 1/2 cup soy milk. Blend until smooth, stopping occasionally to scrape down the sides of your food processor if needed.
6) Fold the fried veggies into the tofu mixture. Remove crust from oven, pierce with fork again in several places. Pour tofu-veggie mixture over crust and spread evenly. Return to oven and bake 35 minutes, or until an inserted fork comes out clean.
NOTE: If baking in a springform pan, allow the quiche to thoroughly cool before removing the ring from the pan. Otherwise, the quiche will crack. Some people even suggest when baking with springform pans to let the pan cool in the oven with the door open to prevent cracking. I've never tried it- I'm too impatient!