I’m food prepping for the week because that’s the best way to keep it clean and healthy. This quiche is full of protein and will be a great start to every day or a great lunch to help power me through!

First I oiled the dish with some truffle oil to avoid sticking and added the first layer, cooked quinoa. Next I added slices of Violife cheddar cheese.

The tofu mixture consists of chopped carrots, green, red, and yellow peppers, as well as spring onions and about 1 cup edamame. I used one and a half boxes of tofu and I added in a half cup of nutritional yeast and a quarter of a cup of vegan Parmesan cheese, then quickly blended this in my Ninja.

Place this on top of the quina layer and spread evenly.

Next I blended 1 tablespoon of hot Hungarian paprika with 1/2 cup ground flaxseed, then sprinkled this evenly across the top.

Bake on 375 degrees for about 35 minutes.

I plated the quiche with some sweat pea sprouts and topped with truffle salt and a dash of pepper. There’s enough to last all week – for breakfast or lunch!