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Vegan Quiche Recipe

Easy Vegan Quiche That Actually Sets Recipe

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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Calories: 280
Ingredients Method Notes

Ingredients
  

  • 1 vegan pie crust (9-inch / 23cm)
  • 16 oz (450g) firm silken tofu
  • 2 tbsp chickpea flour
  • 2 tbsp nutritional yeast
  • 1 tbsp cornstarch
  • 1/4 cup (60ml) unsweetened plant milk
  • 1 tbsp olive oil
  • 1 small onion, finely chopped
  • 1 cup (70g) sliced mushrooms
  • 2 cups (60g) fresh spinach, roughly chopped
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp turmeric
  • 1/4 tsp garlic powder

Method
 

  1. Preheat oven to 375°F (190°C). Blind-bake the crust: prick it, line with parchment and weights, bake 10 mins, remove weights, bake 5 more mins until golden.
  2. Sauté onion and mushrooms in oil over medium heat for about 6 mins. Add spinach, cook 1 min until wilted. Season lightly and cool.
  3. Blend silken tofu, chickpea flour, nutritional yeast, cornstarch, plant milk, salt, pepper, turmeric, and garlic powder until smooth.
  4. Spread vegetables in the crust, pour tofu mixture over, and smooth the top. Bake 35–40 mins until set with a slight jiggle in the center.
  5. Cool on a rack for 15 mins, then slice and serve warm or at room temperature.

Notes

If your crust browns too quickly during the final bake, tent the edges with foil. The quiche firms as it cools, so that 15-minute wait makes a difference.