Vegan Vegetable Quiche
Savory, wholesome, and entirely plant-based, this Vegan Vegetable Quiche is a delicious centerpiece for any meal. Made with a flaky vegan pie crust and a flavorful filling of extra-firm tofu, nutritional yeast, and unsweetened plant-based milk, this recipe creates a creamy, custard-like texture without any eggs. Packed with vibrant sautéed spinach, mushrooms, cherry tomatoes, and onions, each bite is bursting with hearty vegetables and aromatic spices like garlic and turmeric. Perfect for brunch, lunch, or dinner, this quiche is easily prep-ahead, making it convenient for hosting or meal planning. Garnish with fresh chives for a splash of color and extra flavor, and serve warm or at room temperature for a stunning seasonal dish that's entirely vegan, high in protein, and wonderfully versatile!
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Recipe Information
Ingredients
- 1 piece Vegan pie crust
- 400 grams Extra-firm tofu
- 120 milliliters Unsweetened plant-based milk
- 3 tablespoons Nutritional yeast
- 1 tablespoon Olive oil
- 1 teaspoon Garlic powder
- 0.5 teaspoons Turmeric powder
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 150 grams Spinach
- 150 grams Mushrooms
- 100 grams Cherry tomatoes
- 1 medium Yellow onion
- 2 tablespoons Chives (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Roll out the store-bought or homemade vegan pie crust into a 9-inch pie dish. Trim any excess dough and prick the bottom with a fork. Prebake the crust for 10 minutes, then remove from the oven and set aside.
Drain the tofu and press it to remove excess water. Crumble it into a food processor.
Add plant-based milk, nutritional yeast, olive oil, garlic powder, turmeric, salt, and black pepper to the food processor. Blend until smooth and creamy. Set the tofu mixture aside.
Heat a large skillet over medium heat and add a splash of olive oil. Sauté the diced onion until translucent, about 3-4 minutes.
Add sliced mushrooms and cook for another 4-5 minutes until softened. Then, stir in the spinach and cook until wilted. Remove from heat.
Slice the cherry tomatoes in half and set them aside for assembly.
Combine the tofu mixture with the cooked vegetables, stirring gently to evenly distribute.
Pour the combined mixture into the prebaked pie crust, smoothing the top evenly. Arrange the halved cherry tomatoes on top, pressing them slightly into the filling.
Bake the quiche in the preheated oven for 35-40 minutes, or until the top is firm and lightly golden.
Allow the quiche to cool for 10-15 minutes before slicing. Garnish with chopped chives if desired and serve.
Nutrition Facts
Calories |
287 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.7 g | 20% | |
| Saturated Fat | 2.8 g | 14% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 470 mg | 20% | |
| Total Carbohydrate | 22.8 g | 8% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 1.9 g | ||
| Protein | 15.1 g | 30% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 303 mg | 23% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 443 mg | 9% | |
*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.
