Vegan Quiche with Mushrooms and Shallots and a Herb Crust
Discover the ultimate comfort of this Vegan Quiche with Mushrooms and Shallots and a Herb Crust—a plant-based masterpiece that's both hearty and elegant. Featuring a buttery, flaky crust infused with fresh parsley and thyme, this quiche is a flavorful showstopper for brunch or dinner. The creamy, custard-like filling is made with silken tofu, earthy mushrooms, and caramelized shallots, offering a rich, savory experience that's dairy-free and egg-free. A hint of turmeric and nutritional yeast adds depth and color, while fresh chives bring brightness to every bite. Perfectly golden and baked to perfection, this vegan quiche pairs beautifully with a crisp salad or a refreshing glass of white wine. Whether you're entertaining guests or meal-prepping for the week, this herb-accented quiche is an irresistible addition to your plant-based repertoire.
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Recipe Information
Ingredients
- 200 grams All-purpose flour
- 100 grams Vegan butter
- 3 tablespoons Cold water
- 2 tablespoons Fresh parsley
- 1 tablespoon Fresh thyme leaves
- 2 tablespoons Olive oil
- 3 medium Shallots, thinly sliced
- 250 grams Button or cremini mushrooms, chopped
- 300 grams Firm silken tofu
- 60 milliliters Plant-based milk (unsweetened)
- 3 tablespoons Nutritional yeast
- 0.5 teaspoons Turmeric powder
- 1 teaspoon Garlic powder
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper, ground
- 2 tablespoons Fresh chives, chopped
Instructions
Preheat your oven to 180°C (350°F).
In a large bowl, mix the all-purpose flour, fresh parsley, thyme leaves, and a pinch of salt. Add the vegan butter in small cubes and use your fingers or a pastry cutter to combine until it resembles coarse crumbs.
Slowly add the cold water, one tablespoon at a time, and mix until a dough forms. Wrap in cling film and refrigerate for 15 minutes.
In the meantime, heat olive oil in a pan over medium heat. Sauté the shallots until softened, about 3-4 minutes. Add the mushrooms and cook until the moisture evaporates and they are golden, about 6-8 minutes. Set aside to cool.
In a blender or food processor, combine the silken tofu, plant-based milk, nutritional yeast, turmeric, garlic powder, salt, and black pepper. Blend until smooth and creamy.
Remove the dough from the refrigerator, roll it out on a floured surface, and press it into a 9-inch tart pan. Trim any excess dough and prick the base with a fork.
Prebake the crust for 10 minutes in the preheated oven. Remove and set aside.
In a large mixing bowl, combine the tofu mixture, sautéed mushrooms, shallots, and chopped chives. Mix well.
Pour the filling into the prebaked crust and spread it evenly.
Bake in the oven for 35-40 minutes, or until the top is set and slightly golden.
Let the quiche cool for 10 minutes before slicing and serving. Enjoy!
Nutrition Facts
Calories |
2052 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.3 g | 152% | |
| Saturated Fat | 56.5 g | 282% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3112 mg | 135% | |
| Total Carbohydrate | 185.9 g | 68% | |
| Dietary Fiber | 14.7 g | 52% | |
| Total Sugars | 11.3 g | ||
| Protein | 57.3 g | 115% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 478 mg | 37% | |
| Iron | 17.4 mg | 97% | |
| Potassium | 1990 mg | 42% | |
*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.
