I love serving this Vegan Sausage and Grits Quiche when we have guests over for breakfast or brunch, but you could just as easily serve it for lunch or dinner with nothing more than a salad on the side. Or with crunchy baked sweet potato fries. The quiche is a full meal by itself, with the grits, veggies, and the protein from the vegan sausage. But even more important, it’s mindblowingly delicious. So much so that you might want to serve it up for Thanksgiving breakfast. The grits make this vegan quiche light and airy without weighing it down with too much tofu. There is tofu in this recipe, but it plays a small role, mainly as a binder. I used a bechamel sauce as the liquid in this quiche, and it works really well to make the quiche moist and flavorful and creamy. There are some cashews in the recipe, but for a nut-free version, forego those and add more tofu. I like the cashews because just a small amount adds lots of richness to this recipe. For the veggies, I used leeks as a base, instead of onions which I sometimes use in this recipe. You can swap out the leeks for onions too, if you would rather. And the spinach adds a good wallop of nutrition along with freshness and flavor. Check to get new recipe updates by email.
I added vegan mozzarella shreds to the recipe to add some cheesiness, and also to further help bind the quiche. Strew some on top of the quiche for a really pretty look. You can make the entire quiche in one pot if you have a 16-inch cast iron pan or an oven-safe skillet. Or you can cook in a regular skillet and bake it up in a casserole dish. I am off now to enjoy my weekend. Hope yours is sunny and full of fun.
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