🥧 Vegan Quiche Recipe
Serves: 6–8
Prep time: 15 min | Cook time: 40 min
Ingredients
For the crust (optional, or use store-bought vegan pie crust):
1 ¼ cups all-purpose flour (or gluten-free flour)
¼ tsp salt
½ cup cold vegan butter or coconut oil, solid
3–4 tbsp ice water
For the filling:
1 block (14 oz / 400g) firm tofu, drained and pressed
½ cup unsweetened plant milk (soy, oat, or almond)
3 tbsp nutritional yeast
2 tbsp chickpea flour (for binding)
1 tbsp olive oil
1 tbsp lemon juice
1 tsp garlic powder
1 tsp onion powder
1 tsp dried thyme or oregano
Salt & pepper, to taste
Vegetables (choose your favorites — here’s a suggestion):
1 cup chopped spinach or kale
½ cup diced bell pepper
½ cup mushrooms, sliced
¼ cup sun-dried tomatoes or cherry tomatoes, halved
1 small onion, diced
Instructions
- Prepare the crust (optional):
Mix flour and salt in a bowl. Cut in vegan butter until crumbly.
Add ice water 1 tbsp at a time, mixing until dough forms.
Roll out and press into a 9-inch pie dish. Chill while making filling.
- Preheat oven to 350°F (175°C).
- Sauté veggies:
Heat olive oil in a pan, sauté onion, mushrooms, bell pepper, and spinach until softened. Set aside. - Make filling:
In a blender, combine tofu, plant milk, nutritional yeast, chickpea flour, lemon juice, garlic powder, onion powder, thyme, salt, and pepper. Blend until smooth and creamy. - Combine:
Stir sautéed veggies into tofu mixture. - Assemble:
Pour filling into crust or greased pie dish. - Bake:
Bake for 35–40 minutes until the top is set and slightly golden. - Cool & serve:
Let cool 10 minutes before slicing. Garnish with fresh herbs if desired.
