Description
A comforting and adaptable Vegan Quiche filled with veggies and tofu, perfect for family gatherings.
Ingredients
Scale
- 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
Instructions
- 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 180 to 2880 minutes.
- 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 for 60 minutes until crust is golden and filling is set.
- 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