Consider the delight of a homemade vegan quiche recipe. This dish stands out as one of the best in plant-based cuisine. It’s important to remember the rich, creamy texture achieved without any animal products. The golden and flaky crust encases a savory filling with fresh vegetables and aromatic herbs. Could you pay attention to its elegance? It’s a great option for any meal.
WHY IT WORKS?
- Utilizes tofu and nutritional yeast for a creamy filling, mimicking traditional egg custard.
- The bottom of the crust, made from whole wheat flour, offers a hearty, rustic touch.
- Incorporates a variety of healthy vegetables, ensuring a vibrant and nutritious meal.
- Seasonings and herbs enhance flavor without the need for dairy or meat.
- A versatile recipe, easily adaptable to include seasonal produce or preferred spices.
Finding the perfect vegan quiche recipe can be a culinary quest for many. Early on, my journey into plant-based eating was marked by trial and error, especially when I craved the comfort of traditional dishes.
The challenge was real: how to recreate the rich, satisfying essence of a classic quiche without eggs or dairy? I experimented with various ingredients, seeking that delicate balance of flavor and texture.
The breakthrough came when I discovered a blend that rivaled its traditional counterpart and offered a nutritional upgrade. This eggless quiche recipe, a testament to creativity in the kitchen, promises a delightful experience that honors both health and taste.
What Is Vegan Quiche?
Vegan quiche is a plant-based version of the classic French tart, offering a delightful blend of taste and nutrition without using animal products.
It replaces traditional ingredients like eggs and cream with alternatives such as tofu, chickpea flour, or extra firm tofu for the filling, achieving a similar creamy texture. Nutritional yeast and a variety of spices are added to mimic the eggy flavor.
The crust is made from oil-based or vegan butter recipes, ensuring it’s flaky and golden. Vegan quiche is a versatile and wholesome dish filled with a colorful array of vegetables and herbs.
Fact – Did you know black salt, or kala namak, is a great option for adding an eggy flavor to vegan dishes? It’s one of the best secrets for making authentic-tasting vegan mini quiches.
Recipe Directions
Prepare Your Pie Crust
- In a food processor, combine 1 cup + 2 Tbsp all-purpose flour, ½ tsp salt, and 1 Tbsp white granulated sugar. Pulse to mix.
- Add ¼ cup solid coconut oil to the mixture. Process until the mixture resembles coarse crumbs.
- Gradually add 4 Tbsp ice water, processing until the dough forms.
- Transfer the dough to a flour-dusted surface. Roll it into a large round that covers a 9-inch pie dish.
- Carefully lift the dough, placing it over the pie dish. Tuck in the sides and trim any excess dough with scissors.
- Chill the pre-made pie crust in the fridge while preparing the filling.
- Preheat the oven to 350°F (180°C).
Prepare Your Filling
- Blend 14 ounces of firm tofu, 1 Tbsp cornstarch, 2 Tbsp nutritional yeast, ¼ tsp turmeric, ½ tsp onion powder, ½ tsp garlic powder, ¾ tsp salt, and ½ tsp black salt in the food processor until mixed.
- Add 2 Tbsp soy milk to the mixture. Process until smooth. Set aside.
- Heat 1 Tbsp olive oil in a pot. Sauté 1 chopped (green onion or yellow onion) and 1 tsp crushed garlic until the onions are soft.
- Add 2 ½ cups sliced cremini mushrooms, cooking until soft.
- Stir in 3 cups chopped baby spinach, sautéing until just wilted.
- Combine the tofu mixture with the sautéed vegetables in the pot. Fold them together gently.
- Transfer the filling into the chilled pie crust, smoothing the top evenly.
- Bake in the oven for 40 minutes, until the quiche is firm and golden.
- Allow the quiche to cool for 10 minutes before slicing and serving. Enjoy warm or cold.
Variations, Add-Ons, And Toppings
- Vegetable Variations: Experiment with different vegetables like bell peppers, zucchini, or artichokes for added color and nutrition.
- Protein Boost: Incorporate vegan cheese shreds or crumbled vegan sausage for a protein-rich twist.
- Herbal Flair: Fresh herbs such as basil, thyme, or chives can enhance the aroma and flavor.
- Spice It Up: Add diced jalapeños or a dash of cayenne pepper for a spicy kick.
- Toppings: Garnish with avocado slices, a dollop of vegan sour cream, or a sprinkle of paprika for a visually appealing finish.
- Crust Alternatives: Try a gluten-free crust or a hash brown base for a unique twist.
Vegetable Substitutions
- Mushrooms for Meat: Cremini or portobello mushrooms offer a meaty texture, making them perfect for replacing beef or chicken in stews and stir-fries.
- Cauliflower for Chicken: Cauliflower’s versatility allows it to be used as a substitute for chicken in dishes like buffalo cauliflower wings or curries.
- Jackfruit for Pork: Young green jackfruit has a texture similar to pulled pork and is ideal in vegan barbecue dishes or tacos.
- Eggplant for Fish: When seasoned well, eggplant can mimic the texture of fish, especially in vegan versions of seafood dishes.
- Lentils for Ground Meat: Lentils are a great substitute for ground beef or turkey in recipes like Bolognese sauce, meatloaf, or tacos.
- Zucchini for Noodles: Spiralized zucchini is a low-carb, nutritious alternative to traditional pasta in dishes like spaghetti or noodle salads.
- Butternut Squash for Cheese: When pureed, butternut squash can add a creamy, cheesy consistency to vegan mac and cheese or casseroles.
- Beets for Tuna: Roasted or marinated beets can mimic the texture and color of tuna, perfect for vegan sushi or salads.
Quick Tip – For an instant flavor boost in vegan cooking, remember to incorporate a variety of spices and fresh herbs. It’s one of the simplest ways to elevate any dish.
Best Side Dishes
- Mixed Green Salad A light, refreshing salad with a tangy vinaigrette complements the richness of the quiche.
- Roasted Vegetables Seasonal vegetables like asparagus, carrots, or Brussels sprouts, roasted to perfection, add a savory contrast.
- Quinoa Salad This colorful quinoa salad with sun-dried tomatoes, cucumber, and a lemon dressing is a protein-packed side dish.
- Sweet Potato Fries Baked sweet potato fries with a hint of paprika provide a sweet and spicy edge.
- Soup A bowl of creamy cherry tomatoes or butternut squash soup pairs wonderfully, especially in cooler weather.
- Sourdough Bread Fresh, crusty sourdough bread is great for dipping into the quiche’s creamy filling.
- Fruit Salad A fresh fruit salad with a mint or lime dressing can cleanse the palate and refresh the taste buds.
How To Serve?
- Brunch Brilliance: Serve slices of vegan quiche as a delightful addition to your sunday brunch spread alongside fresh fruit, toast, and plant-based sausage or tempeh bacon.
- Picnic Perfection: Pack wedges of vegan quiche in your picnic basket for a portable and satisfying meal outdoors. Pair with a side salad and some fresh berries for a complete picnic experience.
- Lunchtime Favorite: Enjoy a slice of vegan quiche as the star of your lunchtime meal. Serve with a side salad or soup for a balanced and filling midday feast.
- Party Pleaser: Cut vegan quiche into bite-sized squares or triangles and serve as an appetizer at your next gathering or party. They’re sure to be a hit among vegans and non-vegans alike.
- Dinner Delight: Pair slices of vegan quiche with roasted vegetables or a grain salad for a satisfying and comforting dinner. This versatile dish can be enjoyed at any time of day.
Quick Tip – When making vegan quiche, remember to press the tofu thoroughly. Removing excess water is key to achieving the perfect, creamy texture of the filling.
Storage And Make Ahead
- Storage: Once cooled, store the vegan quiche in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven at 350°F (175°C) for 10-15 minutes, or until warmed through.
- Make Ahead: You can prepare the vegan quiche ahead of time and refrigerate it overnight. Simply cover the unbaked quiche with plastic wrap or foil and store it in the fridge. When ready to bake, remove from the fridge, let it sit at room temperature for 15-20 minutes, then bake according to the recipe instructions. This is perfect for meal prep or when hosting brunch!
Fact – Did you know that using black salt (kala namak) in vegan quiche gives it an eggy flavor? This unique ingredient is the secret to mimicking the classic taste.
Time-Saving Tips
- Prep Vegetables in Advance: Chop all your vegetables and store them in the fridge the night before. This significantly reduces preparation time.
- Use a Pre-made Crust: If you’re in a rush or prefer to avoid making one from scratch, opting for a high-quality store-bought vegan pie crust can save time.
- Blend Filling Ingredients Together: Instead of mixing filling ingredients separately, blend them all at once in a food processor to achieve a smooth consistency quickly.
- Cook Fillings Together: Sauté your filling ingredients in one pan to minimize cleaning and save time.
- Make in Batches: Consider making two quiches at once. It takes almost the same time to prepare two as it does one. Eat one now and freeze the other for later.
- Use Frozen Vegetables: For an even quicker filling, use frozen vegetables. They’re already chopped and can be added directly to the mix.
- Silicone Pie Molds: Use silicone pie molds for easy removal and quick cleanup. They can significantly reduce the hassle of dealing with stuck crusts.
- No-Roll Crust: Create a no-roll crust by mixing the crust ingredients and then pressing the dough directly into the pie dish.
Vegan Quiche Recipe
Equipment
- Food Processor
- Pie Dish
- Rolling Pin
- Parchment Paper
- Measuring Cups and Spoons
- Mixing Bowls
- Silicone Spatula
- Whisk
- Vegetable Knife
- Tofu Press
- Oven Thermometer
- Cooling Rack
Ingredients
- 1½ cup All Purpose Flour (145g)
- ½ tsp Salt
- 1 Tbsp White Granulated Sugar
- ¼ cup Coconut Oil (Solid) (55g)
- 4 Tbsp Ice Water
- 14 ounces Firm Tofu (400g)
- 1 Tbsp Cornstarch
- 2 Tbsp Nutritional Yeast
- ¼ tsp Turmeric
- ½ tsp Onion Powder
- ½ tsp Garlic Powder
- ¾ tsp Salt
- ½ tsp Black Salt (Kala Namak)
- 2 Tbsp Soy Milk
- 1 Tbsp Olive Oil
- 1 Medium Onion (White, Yellow, or Brown, Chopped)
- 1 tsp Crushed Garlic
- 2 ½ cups Cremini Mushrooms (Sliced) (240g)
- 3 cups Baby Spinach (Chopped) (90g)
Instructions
Prepare The Pie Crust
- In a food processor, combine 1 cup + 2 Tbsp all-purpose flour, ½ tsp salt, and 1 Tbsp white granulated sugar. Pulse to mix.
- Add ¼ cup solid coconut oil to the mixture. Process until it resembles coarse crumbs.
- Gradually add 4 Tbsp ice water, processing until a dough forms.
- Transfer the dough to a flour-dusted surface and roll it into a large round, enough to cover a 9-inch pie dish.
- Carefully place the dough over the pie dish, tuck in the sides, and trim any excess with scissors.
- Chill the pie crust in the fridge while preparing the filling.
Preheat The Oven
- Set your oven to 350°F (180°C).
Prepare The Filling
- In the food processor, blend 14 ounces of firm tofu, 1 Tbsp cornstarch, 2 Tbsp nutritional yeast, ¼ tsp turmeric, ½ tsp onion powder, ½ tsp garlic powder, ¾ tsp salt, and ½ tsp black salt until mixed.
- Add 2 Tbsp soy milk to the mixture and process until smooth. Set aside.
Cook The Vegetables
- Heat 1 Tbsp olive oil in a pot over medium heat. Sauté 1 chopped onion and 1 tsp crushed garlic until the onions are soft.
- Add 2 ½ cups sliced cremini mushrooms and cook until soft.
- Stir in 3 cups chopped fresh spinach, sautéing until just wilted.
Combine Filling And Bake
- Mix the tofu blend with the sautéed vegetables in the pot, folding gently.
- Transfer the filling into the chilled pie crust, smoothing evenly.
- Bake for 40 minutes until the quiche is firm and golden on top.
Cool And Serve
- Let the quiche cool for 10 minutes before slicing.
- Serve warm or cold, as desired.
Notes
- Press tofu before use to remove excess water, enhancing texture.
- Customize filling with preferred vegetables for variety.
- Use ice-cold water for the crust to ensure flakiness.
- Black salt (kala namak) adds an eggy flavor and adjusts to taste.
- Nutritional yeast contributes to the cheesy flavor; don’t omit it.
- Allow the quiche to cool before slicing for clean cuts.
- Leftovers store well in the fridge for 3-4 days.
- Freeze individual slices for quick, future meals.
- Experiment with gluten-free flour for a crust alternative.
Nutrition Table
Frequently Asked Questions
Can I Make Vegan Quiche Gluten-Free?
Yes, you can make vegan quiche gluten-free by substituting the all-purpose flour in the crust with a gluten-free flour blend. Look for a blend designed for baking to ensure it has the right texture and binding properties. Additionally, ensure all other ingredients, such as nutritional yeast and tofu, are labeled gluten-free to avoid cross-contamination.
How Can I Store Leftover Vegan Quiche, And How Long Will It Last?
Leftover vegan quiche can be stored in an airtight container in the refrigerator for up to 3-4 days. Ensure the quiche is cooled to room temperature before storing to prevent condensation. You can freeze the quiche for up to 2-3 months for longer storage. Wrap individual slices in plastic wrap and place them in a freezer-safe bag. Thaw overnight in the refrigerator before reheating.
Can I Use Other Vegetables Or Add-Ins For The Filling?
Absolutely. Vegan quiche is incredibly versatile. Feel free to add or substitute the vegetables in the recipe with others you prefer, such as bell peppers, artichokes, or leeks. You can also include vegan cheese for extra creaminess or vegan meats for a protein boost. Just remember to cook raw vegetables or vegan meats before adding them to the filling to ensure they’re tender and avoid excess moisture.
How Do I Know When The Vegan Quiche Is Fully Baked?
The vegan quiche is fully baked when the edges of the crust are golden brown and the filling is firm to the touch. A slight jiggle in the center is okay, as it will set further upon cooling. Inserting a toothpick or knife in the center should come out mostly clean. Baking time may vary based on your oven and the depth of your pie dish, so it’s good to start checking around the 35-minute mark.
Can I Make The Quiche Crustless For An Even Healthier Option?
Yes, you can make a crustless vegan quiche for a lower-carb and lower-calorie option. Simply oil your pie dish well to prevent sticking, and pour the filling directly into the dish. You may need to reduce the baking time slightly, so monitor the quiche as it bakes. A crustless quiche is a great way to focus on the flavorful filling and make the dish easier to prepare.
