This is the best vegan quiche recipe that you will ever come across and that is no lie!
Using tofu as an egg substitute is extremely popular in the vegan community and for good reason. When you combine tofu with an asian ingredient called kala nemak (otherwise known as black salt), it seriously tastes like egg! If you love egg substitute recipes like this vegan quiche, then make sure to check out my scrambled tofu recipe as well as my tofu scrambled breakfast burrito.
Why You'll Love This Recipe
Making an eggless vegan quiche doesn't mean compromising on taste or texture. This recipe proves that you can enjoy a delicious and satisfying quiche without using eggs or any animal products. With the combination of tofu, vegetables, and flavorful seasonings, this quiche is a winner for vegans and non-vegans alike.
This recipe also boasts many health benefits. By using tofu as the base, this quiche is not only cholesterol-free but also high in protein. Tofu is an excellent source of plant-based protein and is a staple in vegan cooking. Additionally, this quiche is packed with vegetables like mushrooms and spinach, which provide essential vitamins, minerals, and fiber. This eggless vegan quiche recipe is perfect for those who can't eat eggs due to allergies or for those choosing to follow a vegan diet.
Lastly, the most important reason that you will love this recipe is because it taste so damn good!! I promise.
Ingredients for an Eggless Vegan Quiche
To make this quiche, you will need the following ingredients:
- 800 grams of medium firm tofu
- 220 to 250 grams of mushrooms, sliced
- 115 grams of baby spinach, roughly chopped
- 2 small onions, finely diced
- ¾ cup of nutritional yeast
- 1.5 sheets of puff pastry sheets (I use PAMPAS puff pastry)
- 1 tablespoon of mixed herbs (oregano, rosemary, basil, parsley, marjoram)
- 1 tablespoon of mushroom seasoning
- 1 teaspoon of Kala nemak (black salt)
- 1 tablespoon of arrowroot powder
- ½ teaspoon of salt
- 1 tablespoon of olive oil (for cooking)
Step By Step Instructions For How To Make A Vegan Quiche
To make this delicious vegan quiche, follow these step by step instructions:
Step by step instructions on how to make the quiche
- Pre heat oven to 170 degrees / 340 farenheight.
- Grease a pie dish and layer the puff pastry, slicing pieces as needed to fill the pie base. Using a fork, poke holes in the crust.
- Squeeze the moisture out of the tofu. I like to do this with my hands using a paper towel. You could also use a tofu press to do this.
- Add the oil to a large pan and sauté the onions until a light golden brown. Add the mushrooms and continue to cook for another 3-4 minutes. Add the baby spinach and continue to stir until the spinach is completely wilted. It is important to make sure that there is no moisture left in the vegetables at this step. Do not add any more oil or water but instead make the vegetables are well cooked. This is to avoid a soggy pie.
- Add the tofu, nutritional yeast, salt, Kala Nemak, arrow root powder, mushroom seasoning and mixed herb seasoning to a food processor. Blend until the mixture is smooth, resembling a thick hummus like consistency.
- Turn down the heat of the pan and add the tofu mixture. Mix on low heat until well combined.
- Add the quiche filling to the puff pastry in the pie dish and evenly spread out using a spoon or spatula. Curl the puffy party over the edges of the pie.
- Bake the pie for 35 to 40 minutes. At 20 minutes, check on the quiche and cover with aluminium foil once the puffy pastry is a golden brown. This is to stop the top of the quiche burning.
- Remove the oven and let the quiche cool for at least 15 minutes before serving. Use a knife to separate the quiche puffy pastry from the edges before cutting.
Expert Tips for a Perfect Eggless Vegan Quiche
To make sure the quiche is perfect the first time you make it (I say the first time because I'm sure after trying this recipe you will be making it again and again!):
- Make sure to thoroughly drain the tofu to remove excess moisture. This will help achieve a firm and creamy texture for the quiche and prevent a soggy quiche bottom.
- Sauté the vegetables until they are well cooked and any moisture has evaporated. This will also prevent a soggy quiche.
- Feel free to customize the quiche by adding your favorite vegetables, such as bell peppers, zucchini, or cherry tomatoes.
- Experiment with different herbs and spices to add flavor to the quiche. I use mixed herbs but feel free to add whatever is in your house or whatever is your favourite!
- Let the quiche cool for at least 15 minutes after baking before slicing. Then run a knife around the edged to separate the puff pasty from the pie dish. This will make it easier to cut and serve, ensuring it doesn't fall apart.
Variations and Add-Ins for Your Eggless Vegan Quiche
While this recipe is delicious as is, you can also get creative and add different ingredients to customize your quiche. Here are a few ideas:
- Vegan cheese: Sprinkle some dairy-free cheese on top of the quiche filling before baking for a cheesy twist.
- Sundried tomatoes: Add a handful of chopped sundried tomatoes for a burst of tangy flavor. (I will be trying this next time!)
- Fresh herbs: Garnish the quiche with fresh herbs like basil or parsley for an extra pop of freshness.
Serving Suggestions for an Eggless Vegan Quiche
This eggless vegan quiche can be enjoyed for breakfast, lunch, or dinner. Serve it warm with a side salad for a complete meal. It also makes a great addition to brunch or potluck gatherings. Cut it into slices and watch it disappear within minutes.
Expert Advice About This Eggless Vegan Quiche
Can I make the quiche crust from scratch?
Absolutely! If you prefer to make your own crust, you can find various vegan pie crust recipes online. Simply substitute the non-vegan ingredients with vegan alternatives.
Can I make mini quiches instead of one large quiche?
Yes, you can make mini quiches by using a muffin tin or individual tart pans. Adjust the baking time accordingly.
Can I use a different type of tofu?
The type of tofu you use is really important. You cannot use silken tofu for this recipe. The tofu required is firm, but soft enough that when blended will look and feel like a thick hummus.
Eggless Vegan Quiche Recipe
Ingredients
- 800 grams medium firm tofu
- 220 grams button or shitake mushrooms sliced
- 115 grams baby spinach roughly chopped, stems removed
- 2 small brown onions finely diced
- ¾ cup nutritional yeast flakes
- 1 sheet puff pastry
- 1 tablespoon mixed herbs
- 1 tablespoon mushroom seasoning
- 1 teaspoon kala nemak black salt
- 1 tablespoon arrow powder
- ½ teaspoon salt
- 1 tablespoon olive oil for cooking
Instructions
- Pre heat oven to 170 degrees / 340 farenheight.
- Grease a pie dish and layer the puff pastry, slicing pieces as needed to fill the pie base. Using a fork, poke holes in the crust.
- Squeeze the moisture out of the tofu. I like to do this with my hands using a paper towel. You could also use a tofu press to do this.
- Add the oil to a large pan and sauté the onions until a light golden brown. Add the mushrooms and continue to cook for another 3-4 minutes. Add the baby spinach and continue to stir until the spinach is completely wilted. It is important to make sure that there is no moisture left in the vegetables at this step. Do not add any more oil or water but instead make the vegetables are well cooked. This is to avoid a soggy pie.
- Add the tofu, nutritional yeast, salt, Kala Nemak, arrow root powder, mushroom seasoning and mixed herb seasoning to a food processor. Blend until the mixture is smooth, resembling a thick hummus like consistency.
- Turn down the heat of the pan and add the tofu mixture. Mix on low heat until well combined.
- Add the quiche filling to the puff pastry in the pie dish and evenly spread out using a spoon or spatula. Curl the puffy party over the edges of the pie.
- Bake the pie for 35 to 40 minutes. At 20 minutes, check on the quiche and cover with aluminium foil once the puffy pastry is a golden brown. This is to stop the top of the quiche burning.
- Remove the oven and let the quiche cool for at least 15 minutes before serving. Use a knife to separate the quiche puffy pastry from the edges before cutting.
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