Print

Vegan Quiche

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This vegan quiche is rich, savory, and perfectly creamy with a tender flaky crust and customizable mix-ins. Made with tofu, chickpea flour, and vegan cheese, it bakes into a satisfying plant-based brunch or dinner centerpiece.

Ingredients

  • 1 x 9 inch vegan pie crust, blind-baked (homemade or store-bought)
  • OR 1 healthy pie crust, blind-baked (this one has a GF option)
  • 12 oz (340 grams) silken or soft tofu
  • 1 cup (110 grams) vegan cheese shreds
  • ⅓ cup (35 grams) chickpea flour
  • ⅓ cup (23 grams) nutritional yeast
  • 1 tablespoon cornstarch (cornflour in the UK)
  • ½ cup (120 mls) dairy-free milk, unsweetened and unflavoured
  • ½ teaspoon prepared mustard, yellow or dijon
  • 1 teaspoon fine sea salt
  • 1 teaspoon dried thyme
  • ½ teaspoon freshly ground black pepper
  • Up to 2 cups prepared add-ins

Instructions

  1. If the pie crust is not already blind-baked, preheat the oven to 400°F (200°C) with a metal baking tray inside. Prick the crust with a fork, line with parchment paper, and fill with baking beans, dried beans, or rice. Bake for 10 minutes, remove the weights and parchment, then bake for another 5 minutes. Set aside.
  2. Optionally brush the warm crust lightly with neutral oil to help keep the bottom crisp.
  3. Preheat the oven to 350°F (175°C) with a metal baking tray on the bottom shelf.
  4. Add the tofu, vegan cheese, chickpea flour, nutritional yeast, cornstarch, dairy-free milk, mustard, salt, thyme, and black pepper to a blender. Blend until completely smooth.
  5. Spread your prepared mix-ins evenly into the pie crust, filling it no more than halfway. Reserve a small amount for topping.
  6. Pour the custard filling over the mix-ins until just below the top edge of the crust.
  7. Scatter the reserved add-ins over the top.
  8. Carefully place the quiche onto the preheated baking tray in the oven and bake for 40 minutes, or until the center is just set with a slight wobble.
  9. Remove from the oven and let rest for at least 20 minutes before slicing and serving.

Notes

  • Popular add-ins include spinach, mushrooms, onions, peppers, broccoli, or vegan bacon.
  • The quiche can be served warm or chilled.
  • Store leftovers covered in the refrigerator for up to 4 days.
  • Use gluten-free pie crust for a gluten-free option.

Nutrition

Find it online: https://yumfamilyrecipes.com/vegan-quiche-recipe/