Print

Vegan Quiche

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A creamy and satisfying vegan quiche with a silky tofu filling and crisp pastry crust. Perfectly customizable with vegetables and ideal for both everyday meals and special occasions.

Ingredients

  • 200 g plain flour (gluten-free if preferred)
  • 25 g gram flour (chickpea flour)
  • 1 tsp xanthan gum
  • 1/4 tsp salt
  • 50 g stork block
  • 50 g Trex
  • 4 tbsp water
  • 350 g silken tofu
  • 4 tbsp nutritional yeast
  • 1/4 cup gram flour
  • 1/4 tsp garlic powder
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 50 g spinach
  • 10 g fresh basil
  • Large pinch salt & pepper
  • 200 g fresh tomatoes (optional)
  • 50 g sun-dried tomatoes (optional)
  • 1 red onion, sliced (optional)

Instructions

  1. Preheat the oven to 180°C.
  2. In a large bowl, sieve the plain flour and gram flour. Add xanthan gum and salt, then mix well.
  3. Add the stork block and Trex, rubbing them into the flour until the mixture resembles breadcrumbs.
  4. Gradually add water, one tablespoon at a time, until a slightly sticky dough forms.
  5. Roll the dough between two sheets of cling film to about 3 mm thickness, then press it into a 9-inch tart tin.
  6. Blend the silken tofu in a food processor until smooth. Add gram flour, nutritional yeast, garlic powder, dried basil, dried oregano, salt, and pepper, and blend again.
  7. Wilt the spinach in a pot over heat, then combine it with the tofu mixture along with fresh basil, sun-dried tomatoes, and sliced red onion.
  8. Pour the filling into the prepared pastry case and smooth the top. Add sliced fresh tomatoes if using.
  9. Bake for about 30 minutes until set.
  10. Allow the quiche to rest for 5 minutes before removing from the tin. Serve warm or at room temperature.

Notes

  • Use gluten-free flour to make the recipe fully gluten-free.
  • Swap vegetables with mushrooms, peppers, zucchini, or broccoli as desired.
  • For a crustless version, bake the filling in a greased dish.
  • Store leftovers in the fridge for up to 3 days or freeze for up to 1 month.
  • Reheat in the oven at 160°C for best texture.

Nutrition

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