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The Best & Easiest Vegan Quiche Recipe

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★★★★★

4.7 from 80 reviews

This vegan quiche recipe is the perfect combination of a flaky puff pastry crust and a rich, savory tofu filling packed with sautéed vegetables, herbs, and umami flavors. It’s easy to prepare, dairy-free, and delicious served hot or cold for breakfast, brunch, or a light meal.

Ingredients

Scale

Crust

  • 1 sheet of puff pastry, defrosted

Tofu Filling

  • 1 (400 gram) package pre-pressed tofu (just under 1 lb)
  • 2 tablespoons nutritional yeast
  • 1 tablespoon Shiro miso
  • 1/2 teaspoon baking powder
  • 3/4 teaspoon black salt (kala namak)
  • 1/2 teaspoon salt
  • 1/4 teaspoon granulated onion
  • 1/4 teaspoon granulated garlic
  • 4 tablespoons unsweetened non-dairy milk (almond milk recommended)
  • 1 tablespoon vinegar
  • 1 tablespoon tamari
  • 1/2 teaspoon liquid smoke

Vegetable Mix

  • 1–2 tablespoons vegan butter or olive oil
  • 1/2 medium onion, diced
  • 1/2 cup red pepper, diced (or any color)
  • 2–3 cloves garlic, minced
  • 2 cups chopped mushrooms (cremini or white)
  • 2 cups fresh spinach, packed then roughly chopped
  • 1 teaspoon fresh rosemary, finely chopped
  • 1/2 cup grape tomatoes, halved

Instructions

  1. Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the quiche.
  2. Prepare Tofu Filling: Break apart the pre-pressed tofu and add it to a food processor along with nutritional yeast, baking powder, salt, black salt, granulated garlic, granulated onion, and miso. Process until the mixture looks like tiny little crumbles.
  3. Blend Filling Base: Add the unsweetened plant milk, vinegar, tamari, and liquid smoke to the food processor. Continue processing until the mixture becomes thick and paste-like. Stop occasionally to scrape down the sides, and if it’s not coming together, add up to one more tablespoon of plant milk. Avoid adding extra liquid to maintain the best texture. Set aside.
  4. Sauté Vegetables: Heat a large non-stick skillet over medium heat. Add vegan butter or olive oil, then add diced onions and peppers. Sauté for about 3 minutes. Add mushrooms, minced garlic, and chopped rosemary. Cook for 3 more minutes or until mushrooms are cooked down and have released their juices. Stir in spinach and cook until wilted, about 1 minute. Remove from heat and let cool for 1-2 minutes.
  5. Combine Tofu and Vegetables: Add the tofu filling to the cooked vegetables in the skillet and mix well. If using vegan cheese, stir it in now. Set the filling mixture aside.
  6. Prepare Crust: Place the defrosted puff pastry sheet over the pie plate, molding it to fit the shape. Trim the edges with a knife, and flute them if desired.
  7. Assemble Quiche: Pour the tofu and vegetable filling into the pastry crust, pressing it down evenly. Arrange the grape tomatoes on top, pushing them slightly into the filling. Season with salt and pepper to taste.
  8. Bake: Bake the quiche uncovered for 1 hour. If the crust edges brown too quickly, loosely tent them with foil for the remainder of baking.
  9. Cool and Serve: Allow the quiche to cool for 20 minutes before slicing to let the filling set. Serve hot or cold, ideal for breakfast or brunch, alongside breakfast potatoes, salsa, or a green salad.

Notes

  • If the tofu mixture is too dry during blending, add only a small amount of extra plant milk (up to 1 tablespoon) to achieve the right consistency.
  • Black salt (kala namak) provides an egg-like sulfurous flavor and is key to achieving authentic taste.
  • Use a non-stick skillet for sautéing vegetables to prevent sticking and ensure even cooking.
  • Defrost puff pastry sheet completely before assembling for easier handling.
  • You can add vegan cheese into the filling mixture for extra richness if desired.
  • Tent the crust with foil near the end of baking if it browns too quickly to avoid burning.
  • Best served after cooling to allow the quiche to firm up and slice cleanly.

Keywords: vegan quiche, tofu quiche, plant-based brunch, puff pastry quiche, vegan breakfast, easy vegan recipe

Find it online: https://recipeswithmia.com/the-best-and-easiest-vegan-quiche-recipe/