Servings: 6-8

Ingredients

For the crust (use a pre-made vegan crust if you prefer):

  • 1 ½ cups all-purpose flour (or gluten-free flour blend)
  • ½ tsp salt
  • ½ cup vegan butter or coconut oil, cold and cubed
  • 4-5 tbsp ice water

For the filling:

  • 1 block (14 oz) firm tofu, drained
  • 1 cup unsweetened plant-based milk (almond, soy, or oat)
  • 3 tbsp nutritional yeast
  • 1 tbsp cornstarch or tapioca starch
  • 1 tbsp olive oil
  • 1 tbsp lemon juice
  • ½ tsp turmeric (for color)
  • ½ tsp black salt (kala namak) for eggy flavor (optional)
  • Salt and pepper to taste

Veggies:

  • 1 cup spinach, chopped
  • ½ cup cherry tomatoes, halved
  • ½ cup mushrooms, sliced
  • ½ small onion, diced
  • 1 clove garlic, minced
  • ½ bell pepper, diced
  • Fresh herbs (like thyme or basil), chopped (optional)

Instructions

  1. Prepare the crust:
    • In a mixing bowl, combine flour and salt. Cut in the vegan butter or coconut oil until the mixture resembles coarse crumbs.
    • Gradually add ice water, one tablespoon at a time, mixing just until the dough comes together. Do not overmix.
    • Form the dough into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
    • Preheat oven to 375°F (190°C).
    • Roll out the chilled dough on a floured surface, then press into a pie dish. Poke holes in the bottom with a fork. Bake for 10 minutes, then set aside.
  2. Make the filling:
    • In a blender, combine tofu, plant-based milk, nutritional yeast, cornstarch, olive oil, lemon juice, turmeric, black salt, salt, and pepper. Blend until smooth.
  3. Prepare the veggies:
    • Heat a small amount of oil in a skillet over medium heat. Sauté the onion and garlic until soft. Add mushrooms and bell pepper, and cook until softened. Stir in spinach until wilted.
  4. Assemble and bake:
    • Spread the cooked veggies evenly in the pre-baked crust. Pour the tofu mixture over the top, smoothing it out with a spatula. Add cherry tomatoes on top for garnish.
    • Bake for 35-40 minutes, or until the filling is firm and slightly golden on top.
    • Let the quiche cool for 10 minutes before slicing.
  5. Serve and enjoy!
    • Serve warm or at room temperature. This quiche pairs well with a side salad or roasted potatoes.

Tips:

  • Customize with your favorite veggies or add vegan cheese for extra flavor.
  • Leftovers can be stored in the fridge for up to 3 days.

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