Vegan Classic Quiche Slice
Indulge in the savory perfection of this Vegan Classic Quiche Slice—an easy-to-make, plant-based twist on a timeless favorite. This recipe features a creamy, custard-like filling made with chickpea flour and firm tofu, infused with bold flavors from nutritional yeast, garlic powder, turmeric, and black salt for that classic eggy taste. Packed with colorful veggies like spinach, cherry tomatoes, and red bell peppers, each slice bursts with wholesome goodness and vibrant textures. Nestled in a flaky vegan pie crust and baked to golden perfection, this quiche is an irresistible option for breakfast, brunch, or a light dinner. Whether served warm or at room temperature, it’s a satisfying, dairy-free delight that everyone will love. Perfect for meal prep, it's a crowd-pleaser that's as nutritious as it is delicious.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup Chickpea flour
- 1 cup Water
- 8 ounces Firm tofu
- 2 tablespoons Nutritional yeast
- 2 tablespoons Olive oil
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Black salt (Kala Namak)
- 2 cups Spinach
- 1 cup Cherry tomatoes
- 1 Red bell pepper, diced
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground black pepper
- 1 Vegan pie crust
Instructions
Preheat your oven to 375°F (190°C).
Press the tofu with paper towels to remove excess moisture and then crumble it into a blender or food processor.
In the blender, add chickpea flour, water, nutritional yeast, olive oil, garlic powder, onion powder, turmeric powder, and black salt. Blend until you achieve a smooth batter-like consistency.
In a medium-sized pan, sauté the spinach until wilted. Then, add diced red bell pepper and cook for an additional 2-3 minutes. Set aside.
Halve the cherry tomatoes and set them aside.
Roll out the vegan pie crust and fit it into a pie or tart pan, trimming any excess dough.
Spread the sautéed spinach and red bell peppers over the bottom of the pie crust.
Pour the tofu and chickpea batter evenly over the vegetables in the crust.
Top with halved cherry tomatoes, gently pressing them into the batter.
Season the quiche with salt and ground black pepper.
Place the quiche in the preheated oven and bake for 35-40 minutes or until the center is firm and the top is golden brown.
Allow the quiche to cool for at least 10 minutes before slicing and serving.
Enjoy your Vegan Classic Quiche Slice warm or at room temperature.
Nutrition Facts
Calories |
1273 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.3 g | 75% | |
| Saturated Fat | 9.3 g | 46% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2513 mg | 109% | |
| Total Carbohydrate | 129.5 g | 47% | |
| Dietary Fiber | 26.0 g | 93% | |
| Total Sugars | 27.4 g | ||
| Protein | 65.7 g | 131% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 509 mg | 39% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 2657 mg | 57% | |
*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.
