Description
A savory and creamy vegan quiche with a silky tofu-based filling and tender vegetables baked in a flaky crust.
Ingredients
- 1 9-inch unbaked pie crust
- 2 tablespoons olive oil
- 1 small onion, finely diced
- 1 cup mushrooms, sliced
- 1 cup fresh spinach, chopped
- 1 block firm tofu (400 g), drained
- 1/2 cup unsweetened plant milk
- 1/4 cup nutritional yeast
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon turmeric
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground nutmeg
- 1/2 cup vegan shredded cheese
- 2 tablespoons fresh parsley, chopped
Instructions
- Preheat oven to 190°C (375°F) and prepare a 9-inch pie dish with the crust.
- Heat olive oil in a skillet and sauté onion until soft.
- Add mushrooms and cook until browned, then add spinach and cook until wilted. Let cool slightly.
- Blend tofu, plant milk, nutritional yeast, cornstarch, lemon juice, garlic powder, onion powder, turmeric, salt, pepper, and nutmeg until smooth.
- Transfer mixture to a bowl and fold in cooked vegetables, vegan cheese, and parsley.
- Pour filling into the crust and smooth the top.
- Bake for 35–40 minutes until set with a slight wobble in the center.
- Cool for 15–20 minutes before slicing and serving.
Notes
- Cook vegetables well to remove excess moisture.
- Add herbs like dill or basil for extra flavor.
- Use a gluten-free crust if needed.
- Let quiche cool before slicing for cleaner cuts.
- Store in refrigerator for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 260 kcal
- Sugar: 3 g
- Sodium: 420 mg
- Fat: 14 g
- Saturated Fat: 4 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 0 mg
