Description
Nutritious Vegan Quiche
This vegan quiche takes the traditional comfort of a French tart and transforms it into a plant-based delight. With a flaky, golden crust and a creamy filling made from tofu, nutritional yeast, and a blend of fresh veggies, it’s perfect for any meal. Whether you’re new to vegan cuisine or a seasoned enthusiast, this quiche is sure to impress—delivering hearty flavors without any eggs or dairy.
1 1/4 cup all-purpose flour
½ tsp salt
1 Tbsp white granulated sugar
¼ cup solid coconut oil
4 Tbsp ice water
14 oz firm tofu
1 Tbsp cornstarch
2 Tbsp nutritional yeast
¼ tsp turmeric
½ tsp onion powder
¾ tsp garlic powder
½ tsp black salt (Kala Namak)
2 Tbsp soy milk
1 Tbsp olive oil
1 medium onion, chopped
1 tsp crushed garlic
2 ½ cups sliced cremini mushrooms
3 cups chopped baby spinach
Directions:
1. Combine flour, salt, and sugar. Pulse in coconut oil until crumbly. Add ice water to form dough, chill.
2. Preheat oven to 350°F (180°C). Blend tofu, seasonings, and soy milk until smooth.
3. Sauté onion, garlic, mushrooms, and spinach. Mix with tofu blend.
4. Bake 40 min until firm and golden.
Prep Time: 20 minutes
Kcal: 250 per serving
Step-by-Step Guide
Begin by making the crust. In a food processor, pulse the flour, salt, and sugar. Add the solid coconut oil and pulse until the mixture resembles coarse crumbs. Slowly add ice water, one tablespoon at a time, pulsing just until the dough comes together. Shape into a disc, wrap, and refrigerate for at least 30 minutes. Roll out the dough on a floured surface and carefully transfer it to a 9-inch pie dish, trimming the edges. Prick the base with a fork and set aside.
For the filling, drain the tofu and pat it dry. In a blender, combine the tofu, cornstarch, nutritional yeast, turmeric, onion powder, garlic powder, black salt, and soy milk. Blend until completely smooth and creamy, scraping down the sides as needed. In a skillet, heat olive oil and sauté the chopped onion until translucent. Add garlic, mushrooms, and spinach, cooking until the spinach wilts and the mushrooms release their moisture. Let the vegetable mixture cool slightly before folding it into the blended tofu filling. Pour the combined filling into the prepared crust, spreading it evenly.
Serving Suggestions
This vegan quiche is versatile. Serve a warm slice alongside a crisp green salad with a tangy vinaigrette for a satisfying lunch or light dinner. For a hearty brunch, pair it with roasted potatoes, grilled tomatoes, and vegan sausages. It also travels well, making it an excellent addition to picnics and potlucks. Garnish individual slices with fresh herbs like chives or parsley and a sprinkle of black pepper for an extra touch of flavor.
How-to Summary
Create a coconut oil pastry crust and pre-bake it briefly if desired for extra crispness. Blend firm tofu with savory seasonings and cornstarch to create an egg-like, creamy base. Sauté vegetables until tender, then combine with the tofu mixture. Pour into the crust and bake at 350°F (180°C) for 40-45 minutes, until the filling is set and the crust is golden brown. Let cool for 10-15 minutes before slicing to allow it to firm up.
Frequently Asked Questions
Can I make this quiche gluten-free?
Yes. Substitute the all-purpose flour with a 1:1 gluten-free flour blend for the crust. Ensure your cornstarch and other ingredients are certified gluten-free.
What can I use instead of black salt (Kala Namak)?
Black salt provides an eggy sulfur flavor. If unavailable, use regular sea salt, but add a pinch of white pepper or a teaspoon of Dijon mustard to enhance the savory depth.
How do I store and reheat leftovers?
Store cooled quiche covered in the refrigerator for up to 4 days. Reheat slices in an oven at 300°F (150°C) for 15 minutes or in a microwave until warmed through.
Can I freeze this quiche?
Yes. Bake and cool the quiche completely. Wrap it tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
My filling is too soft. How can I fix it?
Ensure your tofu is firm or extra-firm and well-drained. Blending the tofu mixture until completely smooth is crucial for the proper binding texture provided by the cornstarch.
Common Mistakes to Avoid
- Not chilling the pastry dough, which leads to a tough crust.
- Over-processing the crust dough, which develops gluten and makes it chewy.
- Using silken or soft tofu instead of firm or extra-firm, resulting in a runny filling.
- Skipping the step of sautéing the vegetables, which can release water during baking and make the quiche soggy.
- Cutting the quiche immediately after baking; letting it rest allows the filling to set properly.
Conclusion
This vegan quiche masterfully replicates the classic dish with wholesome, plant-based ingredients. The flaky crust and richly seasoned tofu-vegetable filling create a centerpiece that is both nutritious and deeply satisfying. Perfect for any occasion, it proves that comfort food can be inclusive and delicious. With careful preparation and attention to the details in this guide, you’ll achieve a flawless result every time.