As requested by a few of our lovely Veggieful viewers, we give to you a delicious vegan quiche recipe! This is an amazingly tasty meal that uses the goodness of tofu to create a creamy smooth filling with the cheesiness of nutritional yeast. The tofu sets really well in the oven and really imitates the consistency of a non-vegan quiche. The great thing about this recipe is that you can use any vegetables that you have on hand. It is that simple! Don't feel intimidated by making your own crust... you just basically throw the crust ingredients into a bowl and mix it and knead it. Making your own wholemeal crust is not only easy but is also so much healthier for you and so filling. I think this is a great recipe to take to a party or to have for lunch or dinner. Serve it with a big fresh green salad and start enjoying the delicious world of vegan quiches! We hope you love this as much as we do :)
Prep time: 25 minutes
Cooking time: 30 minutes
1 leek, thinly sliced
1 garlic clove, minced
60g button mushrooms, roughly chopped
4 sundried tomatoes, thinly sliced
1/3 cup diced red capsicum
4 asparagus spears, roughly chopped
¼ cup fresh basil leaves
Handful baby Spinach
Salt and pepper
350g extra firm tofu
3 tablespoons nutritional yeast (what is this?)
5 tablespoons Soy Milky Lite
Big pinch Salt
Big pinch freshly cracked black pepper
200g Wholemeal flour
2 teaspoons dried herbs
¼ teaspoon Salt
BIG pinch freshly cracked black pepper
1 tablespoon olive oil
- Preheat oven at 180 degrees Celsius and spray oil a 25cm diameter round quiche tin.
- Make the wholemeal crust: add all ‘crust’ ingredients to a bowl and stir until roughly combined. Pour the mixture onto a clean surface and knead for 3 to 5 minutes until it comes together into a soft and smooth dough. It should be dry enough to not stick to your hands, but wet enough to easily be moulded and kneaded. Once soft and smooth, roll the dough out with a rolling pin (or cup) into a thin circle. Place it over the quiche tin and press with your fingers to push the crust evenly into all corners of the tin. Prick the base a few times with a fork to prevent air bubbles. Bake for 10 minutes until slightly firm. Set it aside.
- Make the filling: In a fry pan on high heat, add a drizzle of olive oil and the leek. Sauté for a couple of minutes. Add in the garlic and sauté for another 30 seconds or so until the garlic is fragrant. Add in the mushrooms, sundried tomatoes, capsicum and asparagus and sauté for a few minutes until the capsicum and asparagus is tender. Throw in the basil leaves and baby spinach and stir for another 1 minute or so until the spinach has wilted. Season with salt and pepper and take off the heat and set aside.
- Make the tofu mixture: In a food processor, add in the tofu, nutritional yeast, soymilk and salt and pepper and blend until smooth and creamy. If it does not reach the smooth and creamy stage, drizzle in a little bit more soymilk until the right consistency is achieved. Pour the tofu into a bowl.
- Pour the sautéed vegetable fillings into the bowl with the tofu mixture and stir until combined. Pour the tofu and vegetable filing into the pre-baked crust. Use a spoon to smooth over the top of the quiche.
- Bake for 30 to 40 minutes until firm, slightly browned and a skewer comes out clean.
- Allow to rest for 10 minutes before cutting into 6 delicious pieces.
- Add any of your favourite vegetables or fillings!
- Make sure you purchase extra firm tofu and not 'silken tofu'.
The nutrition information above is an approximate guideline. One slice of our delicious quiche is very high in dietary fiber, riboflavin, vitamin B6 and vitamin C. It also contains 20% of your RDI of vitamin A, 30% of your vitamin C, 16% of your calcium and and 20% of your iron. Wow!