Sweetcorn Tofu Quiche with Oat and Almond Crust
Delight your taste buds with this vibrant and wholesome Sweetcorn Tofu Quiche with Oat and Almond Crust! Perfect for a hearty vegan brunch or light dinner, this recipe features a nutty, gluten-free crust made from rolled oats and almond flour, paired with a creamy tofu-based filling infused with the warm umami of nutritional yeast, a hint of garlic, and earthy turmeric. The sweetcorn adds a pop of natural sweetness, while fresh parsley and spring onions bring a bright herbaceous finish. Easy to prepare and packed with plant-based protein, this quiche is baked to golden perfection, making it both visually stunning and irresistibly delicious. Serve warm or at room temperature for a crowd-pleasing, nutrient-packed dish that’s equally satisfying and nourishing!
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Recipe Information
Ingredients
- 100 grams Rolled oats
- 50 grams Almond flour
- 3 tablespoons Olive oil
- 2 tablespoons Water
- 300 grams Extra firm tofu
- 150 grams Sweetcorn kernels (canned or fresh)
- 2 tablespoons Nutritional yeast
- 1 teaspoon Garlic powder
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 60 milliliters Plant-based milk
- 2 tablespoons Chopped fresh parsley
- 2 tablespoons Chopped spring onions
Instructions
Preheat your oven to 180°C (350°F) and lightly grease a 9-inch pie dish with olive oil or cooking spray.
To prepare the crust, add rolled oats and almond flour to a food processor and blend until the oats form a coarse flour consistency.
Add olive oil and water to the food processor and pulse until the mixture comes together into a crumbly dough. It should hold its shape when pressed.
Press the crust mixture evenly into the pie dish, covering the base and sides. Use the back of a spoon to smooth the surface. Bake in the preheated oven for 10 minutes, then set aside to cool slightly.
In the meantime, prepare the filling by crumbling the extra firm tofu into a blender or food processor.
Add nutritional yeast, garlic powder, turmeric powder, salt, black pepper, and plant-based milk. Blend until smooth and creamy, scraping down the sides as needed.
Transfer the tofu mixture to a large mixing bowl. Fold in sweetcorn kernels, chopped parsley, and chopped spring onions.
Pour the filling mixture into the pre-baked crust, spreading it out evenly with a spatula.
Bake the quiche in the oven for 30-35 minutes, or until the top is lightly golden and set.
Allow the quiche to cool for 10 minutes before slicing and serving. Enjoy warm or at room temperature!
Nutrition Facts
Calories |
1690 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.0 g | 132% | |
| Saturated Fat | 13.8 g | 69% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2835 mg | 123% | |
| Total Carbohydrate | 122.8 g | 45% | |
| Dietary Fiber | 30.8 g | 110% | |
| Total Sugars | 13.7 g | ||
| Protein | 87.4 g | 175% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 2394 mg | 184% | |
| Iron | 18.8 mg | 104% | |
| Potassium | 2040 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
