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The Best Vegan Quiche Recipe

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3.9 from 9 reviews

This Vegan Quiche is a delicious and satisfying plant-based alternative to traditional quiche, featuring a creamy tofu filling blended with nutritional yeast, turmeric, kala namak, spinach, and vegan cheese baked in a flaky pie crust. Perfect for breakfast, brunch, or a light dinner, this recipe is easy to prepare and packed with flavor.

Ingredients

Crust

  • 1 pie crust (9-inch, unbaked, store-bought or homemade)

Filling

  • 14 oz extra firm tofu (drained and pressed, about 1 block)
  • 2 tbsp nutritional yeast (more to taste)
  • 1/2 tsp turmeric
  • 1/2 tsp kala namak (black salt) or regular salt (to taste)
  • 1 cup baby spinach (packed)
  • 1/2 cup vegan cheese (shredded, vegan cheddar works well)

Instructions

  1. Preheat Oven: Preheat your oven to 375°F (190°C). If your pie crust isn’t already fitted into a pan, place it into a 9-inch pie dish, ensuring it’s evenly spread along the bottom and sides.
  2. Prepare Tofu: Drain the tofu well and gently press out any excess water using a clean kitchen towel. Break the tofu into several large chunks, then transfer them to a food processor or high-speed blender for blending.
  3. Blend Filling: Add nutritional yeast, turmeric, and kala namak (or regular salt) to the tofu. Blend all ingredients until smooth, scraping down the sides as necessary. If the mixture is too thick, add a splash of water or plant-based milk to achieve a creamy consistency. Taste and adjust seasoning as needed.
  4. Add Greens and Cheese: Add the packed baby spinach and shredded vegan cheese to the food processor. Pulse briefly to mix them in without fully pureeing, so bits of spinach and cheese remain visible throughout the filling.
  5. Assemble and Bake: Pour the tofu mixture into the prepared pie crust and smooth the top with a spatula. Bake in the preheated oven for about 35 minutes, or until the top is slightly browned and the filling feels firm to the touch. To prevent the crust edges from browning too quickly, cover them with foil halfway through baking if necessary.
  6. Cool and Serve: Remove the quiche from the oven and allow it to cool for at least 15 minutes so the filling can set properly. Serve warm or at room temperature, optionally with salsa or hot sauce for added flavor.

Notes

  • Pressing tofu well is essential to avoid a watery filling.
  • If you don’t have kala namak, regular salt works fine but kala namak adds an eggy flavor.
  • You can substitute baby spinach with kale or swiss chard if desired.
  • Feel free to add your favorite herbs like chives or parsley to the filling for extra flavor.
  • Leftovers can be refrigerated for up to 3 days and reheated gently.
  • Use a high-quality vegan cheese that melts well for best texture.

Find it online: https://cozyplatter.com/the-best-vegan-quiche-recipe/