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Vegan Quiche Recipe

This vegan quiche recipe transforms traditional flavors into a plant-based delight. It features a flaky crust and a creamy, savory filling made from tofu, nutritional yeast, and various vegetables. Perfect for any meal, it's a nutritious, satisfying dish that even non-vegans will love.
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Prep Time 20 mins
Cook Time 40 mins
Servings 8

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.