Vegan Quiche

I love sharing recipes that bring joy and flavor to your table, and this Vegan Quiche is a tried-and-true favorite in my kitchen. It’s not just a delicious dish but a comforting reminder of family gatherings. Whenever I make it, the aroma fills the house and takes me back to cozy days spent with loved ones. What makes this recipe truly special is its adaptability. You can play with the veggies and seasonings to suit your taste.

Growing up, my Dad James would often whip up hearty meals, and my Mom Eva always brought a fresh twist to our dinners. My sister Jennifer would help mix up batter or fold dough while we talked about our day. Now, I feel that same warmth and joy whenever I make this quiche.

Your Ingredients List

• 1/4 cup ice water
• 1 1/2 tsp. distilled white vinegar
• 2 cups all-purpose flour, plus more for dusting
• 1 Tbsp. granulated sugar
• 1/2 tsp. kosher salt
• 1/2 cup vegan salted butter, cut into 1/2 inch cubes, frozen
• 1/4 cup vegetable shortening, cut into 1/2 inch cubes, frozen
• 1 Tbsp. extra-virgin olive oil
• 1 cup finely chopped red onion
• 8 oz. baby bella mushrooms, chopped
• 2 tsp. kosher salt, plus more
• 1/2 tsp. freshly ground black pepper, plus more
• 6 oz. baby spinach
• 4 garlic cloves, finely chopped
• 2 blocks extra-firm tofu, drained and pressed
• 1/2 cup nutritional yeast
• 3 Tbsp. vegan butter, melted
• 1 1/2 tsp. garlic powder
• 1 1/2 tsp. onion powder
• 1/2 tsp. ground turmeric
• 1/2 cup soy milk or other non-dairy milk, divided
• 1 cup shredded vegan cheese
• 1/3 cup grape or cherry tomatoes, halved

My Go-To Equipment

For this vegan quiche, I primarily rely on my food processor and a stand mixer. The food processor helps to blend the tofu smoothly, while the stand mixer makes it easy to prepare the crust. Having a good pie dish is essential for that perfect quiche shape. I also recommend an oven thermometer to ensure your cooking times are spot on.

The Simple Steps to Follow

• In a small bowl, stir ice water and vinegar; set aside.
• In a stand mixer, mix flour, sugar, and salt.
• Add frozen butter and shortening until pea-sized.
• Gradually add vinegar mixture until shaggy dough forms.
• Knead the dough a few times, shape into a rectangle, then refrigerate for 3 hours to 2 days.
• Roll out dough to fit a 9-inch pie dish, crimp edges, and chill for 30 minutes.
• Preheat oven to 375°F (190°C). Dock pie crust and line with parchment and weights.
• Bake for 15-20 minutes until edges brown, then cool.
• Increase oven temperature to 400°F (200°C).
• In a skillet, heat oil over medium-high, add onion and cook until golden.
• Add mushrooms and season with salt and pepper.
• Stir in spinach, garlic, and seasonings; remove from heat.
• In a food processor, combine tofu with nutritional yeast, melted vegan butter, garlic powder, onion powder, turmeric, salt, and pepper until crumbly.
• Add soy milk to make a thick paste.
• Mix tofu with cooked vegetables, add vegan cheese, and spread into the prepared crust.
• Top with tomato halves.
• Bake 1 hour until crust is golden and filling is set.
• Cool for 10 minutes before slicing.

Healthy Twists on a Classic

One of the best things about this Vegan Quiche is the way you can adapt it to make it even healthier. For instance, consider adding more veggies like zucchini or bell peppers to boost nutrition. You can also swap out the tofu for chickpeas for a protein-packed alternative. Want a gluten-free option? Substituting gluten-free flour works beautifully in this recipe. The key is to be creative and embrace the ingredients that are in season or that you love.

Serving Suggestions From My Table

Serving the quiche warm, cut into wedges, makes it a perfect brunch item. I love accompanying it with a simple mixed green salad drizzled with olive oil and lemon for freshness. You could also serve it with my favorite Asian carrot ribbon salad for a refreshing crunch. A glass of sparkling water with a slice of lemon complements this dish well, too!

Getting It Just Right

It’s important to ensure that your crust is nice and flaky, so be careful not to overwork the dough. Keeping everything cold before baking helps maintain that flaky texture, especially the vegan butter. Additionally, if you prefer a firmer filling, let the quiche cool longer before slicing; this allows it to set better.

How to Store Leftovers

If you happen to have any leftovers (which is rare!), simply cover them with plastic wrap or store them in an airtight container. They can be kept in the fridge for about 3-4 days. When ready to enjoy, reheat in the oven for the best texture or microwave for a quick fix. This dish tastes even better the next day as the flavors continue to meld.

Enjoy Every Moment

Making this Vegan Quiche is not just about following the steps but also about sharing the experience with those you love. I hope you enjoy the process and let it bring you the same joy it brings me whenever I cook it.

A Few Common Questions

What makes this Vegan Quiche different from traditional quiche?

This Vegan Quiche substitutes eggs and dairy with tofu and nutritional yeast, giving you a creamy texture without any animal products. The flavor remains rich and satisfying, with the added benefit of being plant-based.

Can I use different vegetables in my Vegan Quiche?

Absolutely! Feel free to mix in any vegetables you love or have on hand, like bell peppers, zucchini, or even broccoli. The versatility of this recipe allows you to customize it based on your preferences or seasonal produce.

How do I make this Vegan Quiche ahead of time?

You can make the quiche crust in advance and fill it just before baking. Alternatively, you can make the entire quiche and refrigerate it unbaked for up to two days. Just be sure to add a few extra minutes to the baking time if you are using a cold quiche straight from the fridge.

Vegan Quiche

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• Author: sarah
• Total Time: 105 minutes
• Yield: 8 servings 1x
• Diet: Vegan

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Description

A comforting and adaptable Vegan Quiche filled with veggies and tofu, perfect for family gatherings.

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Ingredients

Scale 1x2x3x

• 1/4 cup ice water
• 1 1/2 tsp. distilled white vinegar
• 2 cups all-purpose flour, plus more for dusting
• 1 Tbsp. granulated sugar
• 1/2 tsp. kosher salt
• 1/2 cup vegan salted butter, cut into 1/2 inch cubes, frozen
• 1/4 cup vegetable shortening, cut into 1/2 inch cubes, frozen
• 1 Tbsp. extra-virgin olive oil
• 1 cup finely chopped red onion
• 8 oz. baby bella mushrooms, chopped
• 2 tsp. kosher salt, plus more
• 1/2 tsp. freshly ground black pepper, plus more
• 6 oz. baby spinach
• 4 garlic cloves, finely chopped
• 2 blocks extra-firm tofu, drained and pressed
• 1/2 cup nutritional yeast
• 3 Tbsp. vegan butter, melted
• 1 1/2 tsp. garlic powder
• 1 1/2 tsp. onion powder
• 1/2 tsp. ground turmeric
• 1/2 cup soy milk or other non-dairy milk, divided
• 1 cup shredded vegan cheese
• 1/3 cup grape or cherry tomatoes, halved

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Instructions

1. In a small bowl, stir ice water and vinegar; set aside.
2. In a stand mixer, mix flour, sugar, and salt.
3. Add frozen butter and shortening until pea-sized.
4. Gradually add vinegar mixture until shaggy dough forms.
5. Knead the dough a few times, shape into a rectangle, then refrigerate for 180 to 2880 minutes.
6. Roll out dough to fit a 9-inch pie dish, crimp edges, and chill for 30 minutes.
7. Preheat oven to 375°F (190°C). Dock pie crust and line with parchment and weights.
8. Bake for 15-20 minutes until edges brown, then cool.
9. Increase oven temperature to 400°F (200°C).
10. In a skillet, heat oil over medium-high, add onion and cook until golden.
11. Add mushrooms and season with salt and pepper.
12. Stir in spinach, garlic, and seasonings; remove from heat.
13. In a food processor, combine tofu with nutritional yeast, melted vegan butter, garlic powder, onion powder, turmeric, salt, and pepper until crumbly.
14. Add soy milk to make a thick paste.
15. Mix tofu with cooked vegetables, add vegan cheese, and spread into the prepared crust.
16. Top with tomato halves.
17. Bake for 60 minutes until crust is golden and filling is set.
18. Cool for 10 minutes before slicing.

Notes

Serve warm with a mixed green salad for a delightful brunch or occasion.

• Prep Time: 30 minutes
• Cook Time: 75 minutes
• Category: Brunch
• Method: Baking
• Cuisine: Vegan

Nutrition

• Serving Size: 1 slice
• Calories: 400
• Sugar: 6g
• Sodium: 600mg
• Fat: 18g
• Saturated Fat: 6g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 5g
• Protein: 12g
• Cholesterol: 0mg

Keywords: vegan quiche, tofu, plant-based, brunch recipe, healthy quiche