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Yields:
8 - 10 serving(s)
Prep Time:
25 mins
Total Time:
5 hrs 30 mins
Cal/Serv:
561
Don’t mind me, I'm just swapping out eggs for tofu in quiche like it’s no big deal. Because who says you have to have eggs in quiche anyway? Or butter in pie crust for that matter? I'm taking matters of quiche into my own hands and can confidently say that this vegan quiche is here to stay. Made with tofu, a host of colorful veggies, vegan cheese, and just the right amount of seasonings, this flavor-packed quiche is sure to hit the spot—all in a to-die-for, easy-to-make vegan pie crust. Whether you’re cooking for brunch or dinner, vegans or carnivores, this recipe is a keeper. Here are some tips on how to make it:
Grab the right tofu:
To ensure your quiche has the right texture, make sure to buy extra-firm tofu at the grocery store. Avoid silken tofu, which contains more water, and therefore won’t hold up nicely in a quiche.
Drain and press first:
Don’t forget to drain and press out some excess water from your tofu before using it. To press, wrap each block of tofu in a clean, absorbent tea towel (or a few layers of paper towels), then place on a paper towel-lined rimmed plate or baking sheet. Set a heavy object (such as a cast-iron skillet or a few heavy books) on top of the tofu for 5 to 10 minutes. Of course, if you have a tofu press, you can break that out instead.
Feel free to customize:
Want to switch up the veggies? Go for it! Chopped bell peppers, broccoli florets, or thinly sliced leeks or scallions would be great options. Care to season a little differently? I support you. Want to toss in some fresh herbs or vegan bacon bits? I'm definitely not going to stop you.
Let your pie dough chill out:
If you’re using our vegan pie crust recipe (you totally should), make sure to plan ahead. The pie dough needs to rest in the fridge for at least 3 hours before rolling out. Need help with crimping? I've got you covered.
Get ahead of the game:
Speaking of pie dough, feel free to make it ahead of time! The pie dough can be stored in the fridge for up to 2 days before rolling out, and can be stored in the freezer for up to 3 months.
Storage:
Store quiche leftovers in an airtight container in the refrigerator for up to 3 days.
Did you try making this? Let us know how it went in the comments!
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Ingredients
Vegan Pie Crust
- 1/4 cup
ice water
- 1 1/2 tsp.
distilled white vinegar
- 2 cups
(240 g.) all-purpose flour, plus more for dusting
- 1 Tbsp.
granulated sugar
- 1/2 tsp.
kosher salt
- 1/2 cup
(1 stick) vegan salted butter, cut into 1/2" cubes, frozen
- 1/4 cup
vegetable shortening, cut into 1/2" cubes, frozen
Vegan Quiche
- 1 Tbsp.
extra-virgin olive oil
- 1 cup
finely chopped red onion (from about 1 medium)
- 8 oz.
baby bella mushrooms, chopped
- 2 tsp.
kosher salt, plus more
- 1/2 tsp.
freshly ground black pepper, plus more
- 6 oz.
baby spinach
- 4
garlic cloves, finely chopped
- 2
(14-oz.) blocks extra-firm tofu, drained, pressed at least 1 hour
- 1/2 cup
nutritional yeast
- 3 Tbsp.
vegan butter, melted
- 1 1/2 tsp.
garlic powder
- 1 1/2 tsp.
onion powder
- 1/2 tsp.
ground turmeric
- 1/2 cup
soy milk or other non-dairy milk, divided
- 1 cup
shredded vegan cheese
- 1/3 cup
grape or cherry tomatoes, halved
Directions
Vegan Pie Crust
- Step 1In a small bowl or glass measuring cup, stir water and vinegar.
- Step 2In the large bowl of a stand mixer fitted with the paddle attachment, beat flour, sugar, and salt just to combine. Add butter and shortening and beat on low speed until mostly pea-sized pieces remain, about 1 minute. Remove bowl from stand mixer and give the bowl a shake so any large pieces rise to the top. Using your fingertips, break into smaller, pea-sized pieces.
- Step 3With the mixer on low speed, add vinegar mixture in a slow, steady stream. Continue to beat until flour is hydrated and a shaggy dough forms, 30 to 60 seconds.
- Step 4Transfer dough to a clean surface and knead 1 to 2 times to bring together, then shape into a rectangle. Transfer dough to a lightly floured surface, then sprinkle dough with a bit more flour. Gently roll to an 11" x 8" rectangle.
- Step 5With one short end facing you, fold top third of dough over the center, then fold bottom third up and over the center (just like a letter; a bench scraper comes in handy here!). Rotate dough 90° and fold in half again to yield a square block. Tightly wrap dough in plastic wrap. Refrigerate until chilled, at least 3 hours and up to 2 days.
- Step 6On a lightly floured surface, unwrap dough and lightly dust top of dough with flour. Roll out to a circle about 13" in diameter (to prevent sticking and ensure an even thickness, rotate dough frequently and occasionally flip it over, dusting with flour as needed). Transfer dough to a 9" pie dish, crimp as desired, and refrigerate 30 minutes.
- Step 7Meanwhile, arrange a rack in lower third of oven and preheat to 375°.
- Step 8Dock chilled pie shell by pricking the sides and bottom all over with a fork. Place a piece of parchment slightly larger than size of dish over pie shell. Fill shell to the top with pie weights or dried beans.
- Step 9Bake crust until edges are just starting to lightly brown, 15 to 20 minutes. Transfer to a wire rack and let cool. Carefully remove weights and parchment.
Vegan Quiche
- Step 1Increase oven temperature to 400°. In a large, straight-sided skillet over medium-high heat, heat oil. Add onion and cook, stirring frequently, until softened and beginning to turn golden, about 7 minutes. Add mushrooms; season with salt and pepper. Cook, stirring frequently, until softened, about 4 minutes. Add spinach and cook, stirring, until just wilted, about 2 minutes. Reduce heat to medium. Add garlic and cook, stirring constantly, until fragrant, about 30 seconds more; season with salt and pepper. Remove from heat.
- Step 2Break tofu into pieces and transfer to a large food processor. Add nutritional yeast, butter, garlic powder, onion powder, turmeric, 1 1/2 tsp. salt, and 1/2 tsp. pepper and pulse until combined and crumbly. Add 2 Tbsp. soy milk and pulse on high to combine. Add more milk, 1 to 2 Tbsp. at a time, pulsing after each addition, until a smooth, thick paste forms. (You may not use all of it.)
- Step 3Transfer tofu mixture to skillet with vegetables. Add cheese and stir to combine. Transfer mixture to prepared crust, smoothing in an even layer. Gently press tomato halves on top.
- Step 4Bake quiche , covering with foil or a pie shield if browning too quickly, until crust is golden brown and filling is set and heated through, about 1 hour. Let cool 10 minutes before slicing.
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