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Vegan Veggie Quiche
by Alice Pearson Rickenbach
This Vegan Veggie Quiche is a classic recipe perfect for your Sunday brunch with friends!
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My Story

A couple years after converting to eating a plant-based diet, I started to miss eggs. I was never a big egg-eater. But I did love the occasional quiche.  Come to think of it, I might actually enjoy a vegan quiche better than a traditional one!  In this recipe, I use a base of tofu as the "egg", and a TON of nutritional yeast as the "cheese". This recipe can absolutely be modified, depending on you're preferences. If you want it to be more "cheesy"- add some vegan cheese! If you want the "egg" to be more "runny"- you can add more plant milk, oil, or alternatively use silken tofu instead of firm! Personally, I like the medium-stiff texture of quiche, and I generally try to use as many whole ingredients as possible- so I did not add extra vegan cheese.  I did make my own crust for this recipe, but you can also just buy one from the store. They are usually vegan- using shortening.  Without further ado, let's get into it!
Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes

Ingredients
  

  • Ingredients
  • Crust:
  • 2 cups flour I used all-purpose white flour
  • 1 cup vegan butter I used Miyoko's
  • couple pinches of salt
  • 1/2 cup cold water or as much as needed

Filling:

  • 1 whole package of tofu I used extra firm
  • 1/2 cup of olive oil
  • 1/2 cup of plant milk I used soy
  • 1 cup nutritional yeast
  • 1 –3 Tbsp salt or as much as you want
  • as much pepper as you want
  • 1 tsp tumeric

Veggies:

  • 1 –2 cups cremini mushrooms they will cook down
  • 1 cup cherry tomatoes
  • 1 whole onion you can use any kind
  • 1 whole head of garlic
  • 1/2 cup minced fresh dill
  • micro-greens for garnish

Instructions
 

  • Instructions

For the crust:

  • In a large mixing bowl, start by mixing dry ingredients (flour and salt). 
  • Start adding in vegan butter. Incorporate using your hands. You want the end product to have a sand-like texture. 
  • Next, add in as much cold water as needed, in order to make a dough. Add a little bit at a time. 
  • Once you have formed a nice dough (don't mix it too much), you can roll it out on a large surface. You can use flour to make sure it doesn't stick to your rolling device, or the surface. 
  • Place rolled dough into a pie pan (alternatively you can use a cake pan, or something of that nature). 
  • Cut off whatever pieces might be hanging off, and make sure dough is securely placed in the pan. 
  • Put it into the fridge for about 15 minutes. 
  • Preheat oven to 375. 
  • Once heated, put your raw crust into the oven for about 5–7 minutes. 
  • Once pre-baked, take out your crust and let it sit for at least 5 minutes before putting anything into it. 
  • For the filling: 
  • In a blender, start by blending tofu while adding plant-milk gradually. 
  • Once blended until smooth, add in the rest of the ingredients. 
  • It's that simple!

For the veggies:

  • Start by sautéing small-medium cut onions in a couple of Tbsp olive oil, in a frying pan on medium heat. 
  • Add in minced garlic, followed by sliced mushrooms. 
  • Cook in frying pan for about 10 minutes.
  • Turn off heat, and add in the minced dill into the mixture. 
  • In a large bowl, fold in your veggie mixture into the tofu "egg" mixture. 
  • Don't worry we haven't forgotten the cherry tomatoes! These don't get pre-cooked. 
  • Add in half of your cherry tomatoes into the mixture. The other half will be used on top. 
  • Pour "egg" veggie mixture into the pre-cooked and cooled crust. 
  • Sprinkle remaining cherry tomatoes on top. 

Baking:

  • Preheat oven to 375. 
  • Bake quiche in oven for 45 minutes, but you may need up to an hour. 
  • Check on the quiche after 30 minutes. Stick a knife into the center of the quiche and see if it comes out clean. 
  • Continue to do this every 5 minutes, or so, until the knife comes out clean, and then take it out of the oven. 
  • Let cook for at least 15 minutes before serving, although it's best if you wait until 30 minutes (or more) because the quiche needs time to cool and solidfy. It will still be amazing even if you don't have the patience to wait!
  • Lastly, top the quiche with some micro-greens to add some color, a little extra nutrients, and cause why not?
  • Finally- enjoy!
Tried this recipe?Mention @vkindapp or tag #vkindapp!