Are you tired of juggling your busy schedule while trying to put together a satisfying meal? You’re not alone! Many of us crave something hearty and delicious without spending hours in the kitchen.
Vegan Quiche is here to rescue your mealtime woes! This dish is filled with a savory combination of earthy mushrooms, fresh spinach, and a rich tofu filling that turns breakfast, lunch, or dinner into a delightful experience. With a light yet crunchy crust, it’s like a warm hug on a plate. Plus, it’s easy to make, caters to vegan diets, and will impress guests at your next brunch gathering!
This recipe not only caters to your taste buds but also fits into your busy lifestyle. It’s quick to whip up, great for meal prep, and uses simple pantry staples. So, let’s dive into this scrumptious Vegan Quiche!
Why You’ll Love This Recipe
- Ready in 45 minutes
- Made with pantry staples
- Perfect for weekly meal prep
- Naturally vegan and gluten-free
Ingredients for Vegan Quiche
- 1 1/4 cup All Purpose Flour
- ½ tsp Salt
- 1 Tbsp White Granulated Sugar
- ¼ cup Coconut Oil (Solid)
- 4 Tbsp Ice Water
- 14 ounces Firm Tofu
- 1 Tbsp Cornstarch
- 2 Tbsp Nutritional Yeast
- ¼ tsp Turmeric
- ½ tsp Onion Powder
- ¾ tsp Garlic Powder
- ½ tsp Salt
- ½ tsp Black Salt (Kala Namak)
- 2 Tbsp Soy Milk
- 1 Tbsp Olive Oil
- 1 Medium Onion (Chopped)
- 1 tsp Crushed Garlic
- 2 ½ cups Cremini Mushrooms (Sliced)
- 3 cups Baby Spinach (Chopped)
Step-by-Step Instructions of Vegan Quiche
- Preheat the oven to 350°F (175°C).
- Mix flour, salt, and sugar in a bowl. Add solid coconut oil and mix until crumbly.
- Stir in ice water gradually until dough forms. Press into a quiche or pie dish.
- Bake the crust for 15-20 minutes, or until lightly golden.
- Meanwhile, crumble the tofu in a bowl and mix with cornstarch, nutritional yeast, turmeric, onion powder, garlic powder, salt, and black salt.
- In a skillet, heat olive oil over medium heat. Sauté chopped onion and crushed garlic until fragrant.
- Add sliced mushrooms and cook until tender. Stir in chopped spinach and cook until wilted.
- Combine the sautéed mixture with the tofu mixture, then add soy milk and mix until well combined.
- Pour the tofu filling into the baked crust, spreading it evenly.
- Bake for an additional 30 minutes, or until set. Remove from the oven and let it cool slightly before slicing.
Tips for Success
- Don’t rush resting your quiche; letting it cool will help it set better.
- Feel free to customize with your favorite vegetables for added flavor.
- Use parchment paper for easy removal if you’re concerned about sticking.
Substitutions & Variations of Vegan Quiche
To Make It Vegan/Gluten-Free: Use gluten-free flour for the crust and ensure your coconut oil is pure to maintain its vegan status.
Variations: Add diced bell peppers, or sun-dried tomatoes for an extra boost of flavor. You could also sprinkle some fresh herbs like basil or thyme before baking for an aromatic touch!
Storage Instructions of Vegan Quiche
Refrigerator: Store any leftovers in an airtight container for up to 5 days.
Freezer: This quiche can be frozen for up to 3 months. Just wrap it tightly and bake straight from frozen when you’re ready to enjoy!
Make-Ahead: You can prepare the crust and filling a day in advance; just assemble and bake when you’re ready.
Frequently Asked Questions (FAQ) of Vegan Quiche
Can I make this quiche ahead of time?
Absolutely! You can prepare it a day in advance and just heat it up when you’re ready to serve.
What can I use instead of tofu?
If you’re not a fan of tofu, try a mixture of blended cashews or chickpeas for a different texture.
Can I add more vegetables?
Definitely! Feel free to add whatever veggies you have on hand for a personal twist.
Conclusion
Creating a warm and savory Vegan Quiche is a fantastic way to meet your mealtime needs while enjoying delicious flavors. This dish is sure to become a staple in your kitchen, whether it’s a quick weeknight dinner or a lovely brunch. Give this recipe a try, and don’t forget to leave a comment and a delightful star rating!
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Vegan Quiche
A hearty and delicious Vegan Quiche filled with earthy mushrooms, fresh spinach, and a rich tofu filling, perfect for any meal of the day.
- Total Time: 45 minutes
- Yield: 6 servings
Ingredients
- 1 1/4 cup All Purpose Flour
- ½ tsp Salt
- 1 Tbsp White Granulated Sugar
- ¼ cup Coconut Oil (Solid)
- 4 Tbsp Ice Water
- 14 ounces Firm Tofu
- 1 Tbsp Cornstarch
- 2 Tbsp Nutritional Yeast
- ¼ tsp Turmeric
- ½ tsp Onion Powder
- ¾ tsp Garlic Powder
- ½ tsp Salt
- ½ tsp Black Salt (Kala Namak)
- 2 Tbsp Soy Milk
- 1 Tbsp Olive Oil
- 1 Medium Onion (Chopped)
- 1 tsp Crushed Garlic
- 2 ½ cups Cremini Mushrooms (Sliced)
- 3 cups Baby Spinach (Chopped)
Instructions
- Preheat the oven to 350°F (175°C).
- Mix flour, salt, and sugar in a bowl. Add solid coconut oil and mix until crumbly.
- Stir in ice water gradually until dough forms. Press into a quiche or pie dish.
- Bake the crust for 15-20 minutes, or until lightly golden.
- Meanwhile, crumble the tofu in a bowl and mix with cornstarch, nutritional yeast, turmeric, onion powder, garlic powder, salt, and black salt.
- In a skillet, heat olive oil over medium heat. Sauté chopped onion and crushed garlic until fragrant.
- Add sliced mushrooms and cook until tender. Stir in chopped spinach and cook until wilted.
- Combine the sautéed mixture with the tofu mixture, then add soy milk and mix until well combined.
- Pour the tofu filling into the baked crust, spreading it evenly.
- Bake for an additional 30 minutes, or until set. Remove from the oven and let it cool slightly before slicing.
Notes
Letting the quiche cool will help it set better. Customize with your favorite vegetables for added flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Vegan
- Diet: Vegan