Vegan Quiche
Ingredients:
- 1 vegan pie crust, store-bought or homemade
- 396.9 g (14 oz) extra-firm tofu
- 60 ml (1/4 cup) unsweetened plant milk
- 10 g (2 tbsp) nutritional yeast
- 8 g (1 tbsp) cornstarch
- 1.1 g (1/2 tsp) turmeric
- 1.5 g (1/2 tsp) garlic powder
- 1.2 g (1/2 tsp) onion powder
- 3 g (1/2 tsp) black salt
- 3 g (1/2 tsp) salt
- 30 g (1 cup) fresh spinach
- 35 g (1/2 cup) sliced mushrooms
- 40 g (1/4 cup) diced onion
- 15 ml (1 tbsp) olive oil
Equipments:
Features:
Gluten-Free
Refined Sugar-Free
Nut-Free
Nutrition:
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Pre-bake the crust for the full 10 minutes before filling — this helps it hold up under the wet tofu filling instead of turning soggy. Blend the filling until completely smooth; any remaining tofu chunks will show up as lumps in the baked quiche.
Instructions:
- Preheat & Pre-Bake the Crust: Preheat the oven to 375°F (190°C). Fit the pie crust into a 9-inch pie or tart pan and pre-bake for 10 minutes.
- Sauté the Vegetables: Heat olive oil in a pan and sauté the onion and mushrooms for 4-5 minutes, until softened. Add the spinach and cook until just wilted. Set aside to cool slightly.
- Blend the Filling: In a food processor or blender, combine the tofu, plant milk, nutritional yeast, cornstarch, turmeric, garlic powder, onion powder, black salt, and salt. Blend until smooth and creamy.
- Fold in the Vegetables: Fold the sauteed vegetables into the tofu mixture.
- Fill the Crust: Pour the filling into the pre-baked crust and smooth the top.
- Bake: Bake for 30-35 minutes, until the filling is set and lightly golden on top.
- Cool & Slice: Let cool for 10-15 minutes before slicing.
Notes: Press the tofu firmly before using — excess moisture keeps it from browning or absorbing marinade properly.
Tips: Taste as you go and adjust seasoning to your preference before serving.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
Swaps: Extra-firm tofu can be swapped for firm tofu (press longer) or tempeh for a firmer, nuttier bite.
Every ingredient here earns its place, but a few really shape the dish. The extra-firm tofu provides protein and soaks up the surrounding flavors. The unsweetened plant milk adds creaminess and helps everything come together smoothly. The nutritional yeast adds a cheesy, savory umami note. The cornstarch thickens the mixture to give it the right body and texture.
Vegan Quiche
Ingredients:
- 1 vegan pie crust, store-bought or homemade
- 396.9 g (14 oz) extra-firm tofu
- 60 ml (1/4 cup) unsweetened plant milk
- 10 g (2 tbsp) nutritional yeast
- 8 g (1 tbsp) cornstarch
- 1.1 g (1/2 tsp) turmeric
- 1.5 g (1/2 tsp) garlic powder
- 1.2 g (1/2 tsp) onion powder
- 3 g (1/2 tsp) black salt
- 3 g (1/2 tsp) salt
- 30 g (1 cup) fresh spinach
- 35 g (1/2 cup) sliced mushrooms
- 40 g (1/4 cup) diced onion
- 15 ml (1 tbsp) olive oil
Equipments:
Features:
Why These Ingredients:
Every ingredient here earns its place, but a few really shape the dish. The extra-firm tofu provides protein and soaks up the surrounding flavors. The unsweetened plant milk adds creaminess and helps everything come together smoothly. The nutritional yeast adds a cheesy, savory umami note. The cornstarch thickens the mixture to give it the right body and texture.
Prep:
Pre-bake the crust for the full 10 minutes before filling — this helps it hold up under the wet tofu filling instead of turning soggy. Blend the filling until completely smooth; any remaining tofu chunks will show up as lumps in the baked quiche.
Instructions:
- Preheat & Pre-Bake the Crust: Preheat the oven to 375°F (190°C). Fit the pie crust into a 9-inch pie or tart pan and pre-bake for 10 minutes.
- Sauté the Vegetables: Heat olive oil in a pan and sauté the onion and mushrooms for 4-5 minutes, until softened. Add the spinach and cook until just wilted. Set aside to cool slightly.
- Blend the Filling: In a food processor or blender, combine the tofu, plant milk, nutritional yeast, cornstarch, turmeric, garlic powder, onion powder, black salt, and salt. Blend until smooth and creamy.
- Fold in the Vegetables: Fold the sauteed vegetables into the tofu mixture.
- Fill the Crust: Pour the filling into the pre-baked crust and smooth the top.
- Bake: Bake for 30-35 minutes, until the filling is set and lightly golden on top.
- Cool & Slice: Let cool for 10-15 minutes before slicing.
