Eggless Vegan Quiche Recipe

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The best eggless vegan quiche recipe that you will ever try! Made with tofu, spinach, and mushrooms.

Course Breakfast, Dinner, Lunch

Cuisine Vegan

Keyword quiche

Prep Time 20

Cook Time 55

Total Time 1 15

Servings people

Calories 619kcal

Equipment

1 Food Processor

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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