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This vegan quiche transforms the classic egg-based dish into a plant-powered masterpiece that even non-vegans will crave. The combination of silken tofu and chickpea flour creates a remarkably authentic custard-like texture, while roasted tomatoes and wilted spinach add vibrant color and nutrition.
I first developed this recipe when hosting a brunch for friends with various dietary restrictions. The empty plate and requests for the recipe convinced me that vegan quiche could truly rival the traditional version in both taste and texture.
Ingredients
- Plain flour: Serves as the foundation for our buttery crust that remains flaky despite being vegan
- Vegan block butter: Must be cold to create those essential layers in the pastry
- Silken tofu: Provides the creamy base that replaces eggs perfectly in our filling
- Chickpea flour: Adds protein and helps the filling set properly
- Nutritional yeast: Brings a subtle cheesy flavor without any dairy
- Cherry tomatoes: Roast to sweet perfection and add beautiful color contrast
- Fresh spinach and basil: Provide earthy green notes and vital nutrients
- White miso paste: Adds that umami depth that makes people wonder what your secret ingredient is
- Lemon juice: Brightens the entire dish with necessary acidity
Step-by-Step Instructions
- Prepare the pastry:
- Combine flour and salt in a large bowl before incorporating the cold vegan butter with your fingertips until the mixture resembles fine breadcrumbs. The temperature of the butter is crucial here as warm butter will create a tough crust. Gradually add just enough cold plant milk to form a cohesive dough without overworking it. Shape into a disc and refrigerate for an hour to relax the gluten.
- Roll and blind bake:
- Roll the chilled pastry on a lightly floured surface into a circle large enough to line your pie dish. Press firmly into the corners and prick the base with a fork. Freeze for 20 minutes to prevent shrinkage then blind bake with parchment and baking beans at 180°C for 20 minutes. Remove the beans and parchment and bake for another 10 minutes until pale golden. This double baking ensures your crust won't become soggy when filled.
- Prepare the vegetables:
- Roast cherry tomatoes drizzled with olive oil for 15 minutes until they begin to burst and caramelize. Meanwhile wilt spinach in a pan and once cooled squeeze out all excess moisture. Chop both the spinach and fresh basil and combine with dried oregano. Removing excess moisture from the spinach is essential to prevent a watery filling.
- Blend the quiche base:
- Combine silken tofu chickpea flour nutritional yeast seasonings olive oil miso lemon juice and plant milk in a blender. Process until completely smooth with no lumps remaining making sure to scrape down the sides of the blender. The consistency should be pourable but thick enough to coat the back of a spoon.
- Assemble and bake:
- Mix the blended tofu mixture with the prepared spinach and herbs then pour into the prebaked pastry case. Gently press the roasted tomatoes into the surface for both flavor and visual appeal. Bake for 45 minutes until the filling is set with a slight wobble in the center and the top is golden. Allow to cool for 30 minutes before slicing to let the filling firm up completely.
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The miso paste is truly the secret ingredient in this recipe. I discovered its transformative power by accident when trying to add more depth to the filling and now I would never make this quiche without it. The subtle fermented flavor mimics the complexity that eggs typically bring to a traditional quiche.
Perfect Pairings
This quiche works beautifully as the centerpiece of a brunch spread alongside a simple green salad dressed with lemon vinaigrette. The acidity of the dressing complements the richness of the quiche. For dinner serve with roasted potatoes and steamed green beans for a complete meal that satisfies without feeling heavy.
Make It Your Own
The beauty of this vegan quiche lies in its adaptability. Try swapping the spinach for sautéed mushrooms and caramelized onions in autumn or asparagus and peas in spring. You can add vegan cheese shreds for extra richness or include sun-dried tomatoes for more intense flavor. The tofu base works with nearly any vegetable combination you can imagine.
Storage and Reheating
This quiche actually improves overnight as the flavors meld together. Store leftovers covered in the refrigerator for up to three days. Reheat individual slices in a 350°F oven for 10 minutes until warmed through but not dried out. You can also enjoy it at room temperature for a quick lunch that requires no reheating at all.
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This vegan quiche is the perfect dish to impress guests or enjoy yourself, combining nutrition and flavor in every slice.
Frequently Asked Questions
- → Can I make this quiche ahead of time?
Yes, you can prepare this quiche 1-2 days in advance. After baking, allow it to cool completely, then cover and refrigerate. Reheat in a 350°F oven for 15-20 minutes until warmed through, or serve at room temperature.
- → Can I freeze this tomato spinach quiche?
Yes, this quiche freezes well. Bake and cool completely, then wrap tightly in plastic wrap and foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating at 350°F until warmed through.
- → What can I substitute for chickpea flour?
If you don't have chickpea flour, you can substitute with all-purpose flour or rice flour. The chickpea flour adds protein and binding properties, but other flours will still work with a slightly different texture.
- → Can I use different vegetables in this quiche?
Absolutely! This quiche is versatile - try roasted red peppers, sautéed mushrooms, caramelized onions, or steamed broccoli. Just ensure vegetables are pre-cooked and excess moisture is removed to prevent a soggy quiche.
- → Is silken tofu different from regular tofu?
Yes, silken tofu has a much softer, creamier texture than regular tofu, making it perfect for creating smooth fillings. It's important to use firm silken tofu specifically for this recipe to achieve the right consistency. Regular tofu would result in a grainy texture.
- → What does nutritional yeast add to this quiche?
Nutritional yeast provides a savory, slightly cheesy flavor that enhances the quiche filling. It's a common ingredient in vegan cooking that adds umami depth and a hint of cheese-like taste without any dairy products.