Here’s a delicious and simple recipe for a Vegan Quiche. It has a creamy tofu-based filling, packed with veggies, all nestled in a flaky crust. It’s perfect for brunch, lunch, or dinner!
Yield: 6-8 Servings
Ingredients:
For the Crust:
- 1¼ cup all purpose flour (use gluten-free flour if needed)
- 1 teaspoon organic can sugar (or granulated sweetener of choice)
- 1/2 teaspoon salt
- 1/2 cup vegan butter (cold)
- 3-4 tablespoons water, ice cold (or more as needed)
For the Filling:
- 1 block (14 oz) firm tofu, drained and pressed
- 2 tbs nutritional yeast (for a cheesy flavor)
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon turmeric (for color and flavor)
- 1/2 teaspoon baking powder
- 3/4 cup unsweetened plant-based milk (such as almond, soy, or oat)
- 1 tablespoon olive oil
- 2 cups spinach, chopped (or any greens like kale)
- 1 cup mushrooms, sliced (or any other vegetables like bell peppers, zucchini, or leeks)
- 1/2 cup vegan cheese (optional, for added richness)
Instructions:
1. Prepare the Crust:
- In a medium mixing bowl, combine the flour, sugar and salt.
- Add the vegan butter. Using your hands or a pastry cutter, mix the butter into the flour until it resembles coarse crumbs.
- Slowly add cold water, one tablespoon at a time, until the dough starts to come together. If it’s still dry and crumbly, add a bit more cold water.
- Gather the dough into a ball, then flatten it into a disk. Wrap it in plastic wrap and refrigerate for at least 30 minutes (or up to 1 day).
- Sprinkle flour on the rolling surface, on top of the dough, and on the rolling pin to prevent sticking. Using a silicon mat or wax paper also prevents sticking.
- Roll until it fits a tart pan or pie dish (about 9 inches in diameter) and is about 1/4 inch thick. Press the crust into the pan, trim off any excess, then crimp the edges.
2. Preheat the Oven:
- Preheat your oven to 350°F (190°C).
3. Make the Filling:
- In a food processor or blender, combine the drained and pressed tofu, nutritional yeast, garlic powder, onion powder, smoked paprika, salt, pepper, turmeric, and baking powder. Blend until smooth and creamy, scraping down the sides as needed. Add the plant-based milk and blend again until well combined. Taste and adjust seasoning if needed.
4. Cook the Vegetables:
- Heat olive oil in a skillet over medium heat. Add the mushrooms (or any other veggies you’re using) and cook for 5-7 minutes, until they release their moisture and soften.
- Add the spinach or other greens and cook for another 2-3 minutes, until wilted. Remove from heat and set aside.
5. Assemble the Quiche:
- Add the tofu mixture from the food processor and fold it in with the mushrooms and spinach.
- Add the filling to your pie crust and spread it out evenly with a spatula.
- If using, sprinkle the top with vegan cheese.
6. Bake:
- Bake the quiche for 35-40 minutes, or until the top is lightly golden and the quiche is firm in the center. You can check by gently shaking the pan, the filling should be set and not jiggly.
7. Cool and Serve:
- Let the quiche cool for 10-15 minutes before slicing. This helps it set and makes it easier to cut.
- Serve warm or at room temperature with a side salad or roasted veggies.
Tips:
- Crust Variations: If you’re short on time, you can use a pre-made vegan pie crust.
- Veggie Variations: Feel free to swap the spinach or mushrooms, for other veggies like bell peppers, broccoli, zucchini, or sun-dried tomatoes.
- Make-Ahead: This quiche can be made ahead of time. Once baked, store it in the fridge for up to 4 days. It can also be frozen for up to 3 months—just make sure to let it cool completely before wrapping it tightly for freezing.
