Last spring, I published a (pretty yummy) recipe for Vegan Spring Asparagus Quiche. Over the last year or so, however, I’ve tweaked that recipe a bit, and I wanted to share the results. (If you’re pressed for time or too lazy for quiche, then may I recommend Vegan Polenta Pie instead?)
The filling for this quiche is unabashedly inspired by SwapMeat’s Wild Mushroom and Asparagus Quiche. I usually even make it with that lovely tomato sauce on top now, too (albeit on the stovetop, so that I don’t have to run the electricity for the oven for two hours).
Somehow, though, I can’t bear to part with tofu in my quiche filling. It thickens things up so nicely and adds a little protein, so crumbled up and into the food processor it goes. This is also one of the only tofu recipes that you’ll meet that doesn’t call for the tofu to be drained, rinsed, and pressed—notice how it just calls for tofu! Rejoice.
One of the best things about quiche is that it’s a wonderful receptacle for all of those veges that are hanging out in your fridge. In spring, some of us may go a bit overboard with fresh local veges, or start up the CSA again and already find ourselves with a cardboard box full of mysteries, and quiche is pretty forgiving. Can it be chopped and sautéed? Excellent—throw it into the quiche.
And if you consider yourself in the gluten-sensitive camp, then feel free to make this recipe with Vegan Gluten-Free Pie Crust. (If not, then use your favourite pie crust recipe, or follow the one on my other vegan quiche recipe.)
Pretty easy, adaptable, and forgiving—maybe you’re in the mood for some quiche to-day?
Vegan Quiche Recipe
By May 24, 2012Published:
- Yield: 1 9-inch Quiche (6-8 Servings)
- Prep: 35 mins
- Cook: 25 mins
- Ready In: 60 mins
The quiche is an improvement upon an earlier quiche (filling) that I'd posted last year. This one comes complete with a built-in garnish!
- 1 9-inch pie crust See above for link to recipe
- 2 cloves garlic Chopped (optional)
- 1 carton cherry tomatoes Sliced in half lengthwise (optional) (1 carton is usually 10-16 oz)
- vegetables For filling (I used leeks, baby spinach, and broccoli)
- few glugs olive oil For sautéing
- 1/2 c garbanzo flour Substitute gar-fava (garbanzo/chickpea-fava) flour
- 1/3 c non-dairy milk
- 1 T apple cider vinegar
- 2 T large-flake nutritional yeast (nutch)
- 1 T onion powder
- 1 t garlic powder
- 1/4 t paprika
- 1/4 t turmeric
- salt and pepper
- 1/2 block extra-firm tofu 7-8 oz
- handful Daiya Mozzarella Style Shreds Optional
- Make (or unroll—no judgement) your pie crust as directed. There's no need to blind bake the crust—just roll it out and place it into a pie or tart pan. Place this in the fridge.
- Preheat the oven to 225ºC (425ºF).
- If making the roasted tomato topping, heat a large skillet over medium heat. Add the oil, tomatoes, and garlic to the pan and sauté while you prepare the rest of the quiche, until the tomatoes are broken down.
- Ensure that your vegetable quiche fillings are sautéed and al dente.
- In a food processor, combine the garbanzo flour through the turmeric and process until very smooth.
- Crumble the tofu in and process some more. Taste, and add salt and pepper and adjust other seasonings to taste.
- In a large bowl, stir sautéed veges, filling mixture, and Daiya (if using) until combined.
- Remove the pie crust from the fridge and empty the quiche filling from the bowl into it. Spread flat with a spatula.
- Bake for 15-25 minutes, until golden and cooked through.
- Garnish with tomato reduction and herbs to taste.