Quiche is a type of savory tart often enjoyed for breakfast and brunch, though the versatility of the dish means that it can ultimately work well for any meal in almost any setting. Traditionally made with eggs, cheese, and bacon, it’s easy to whip up and light on the wallet, but it’s also not exactly vegan-friendly. Fortunately, with a few simple ingredients, you can prepare your own plant-based version that’s just as delicious as the real thing. Read on for our go-to vegan quiche recipe.
Ingredients
- 1 pre-made vegan pie crust (store-bought or homemade)
- 8 oz. firm tofu, drained and pressed
- 1/2 cup chickpea flour
- 1/4 cup nutritional yeast
- 1 cup non-dairy milk
- 2 tablespoons cornstarch
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup chopped vegetables (spinach, bell peppers, mushrooms, etc.)
- Salt and pepper to taste
- 1 teaspoon turmeric
- 1/2 teaspoon baking powder
Instructions
- Preheat your oven to 375°F (190°C).
- If you’re using a store-bought pie crust, follow the package instructions for pre-baking. If you’re making a homemade crust, pre-bake it for about 8-10 minutes until lightly golden.
- In a pan over medium heat, sauté the chopped onion and garlic in olive oil until softened. Add the chopped vegetables and cook until tender. Set aside.
- Combine the drained tofu, chickpea flour, nutritional yeast, non-dairy milk, cornstarch, turmeric, baking powder, salt, and pepper in a food processor and blend until smooth.
- Fold the sautéed vegetables into the tofu mixture until well combined.
- Pour the tofu and vegetable mixture into the pre-baked pie crust, spreading it evenly.
- Bake the quiche in the preheated oven for 35-40 minutes or until the top is golden brown and the center is set.
- Allow the quiche to cool for at least 10-15 minutes before slicing. Serve warm and enjoy!
