Vegan Vegetarian Quiche
Discover the ultimate plant-based delight with this Vegan Vegetarian Quiche, a perfect centerpiece for brunches, light lunches, or even dinner parties. This recipe features a flaky, homemade crust that can be customized with gluten-free flour, paired with a creamy tofu-based filling that’s seasoned with nutritional yeast, turmeric, and garlic for a savory depth of flavor. Packed with vibrant vegetables like spinach, red bell peppers, and cherry tomatoes, this vegan quiche is as nutritious as it is delicious. Quick to prepare and beautifully garnished with fresh parsley, it’s a versatile dish that can be enjoyed warm or at room temperature. Whether you’re a seasoned vegan or just exploring plant-based options, this egg-free quiche delivers a satisfying and wholesome twist on a classic favorite. Perfect for meal prep or sharing with loved ones!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour (or gluten-free flour for GF option)
- 0.5 cups Vegan butter, chilled
- 3 tablespoons Cold water
- 14 ounces Extra-firm tofu
- 0.25 cups Unsweetened plant-based milk (e.g., almond, soy, oat)
- 3 tablespoons Nutritional yeast
- 0.25 teaspoons Turmeric powder
- 1 teaspoons Garlic powder
- 1 teaspoons Onion powder
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 1 tablespoons Olive oil
- 0.5 cups Red onion, diced
- 0.5 cups Red bell pepper, diced
- 1 cups Spinach, chopped
- 0.5 cups Cherry tomatoes, halved
- 2 tablespoons Chopped fresh parsley
Instructions
Preheat your oven to 375°F (190°C).
Prepare the crust: In a bowl, combine the all-purpose flour and a pinch of salt. Cut the chilled vegan butter into the flour using a pastry cutter or fork until the mixture resembles coarse crumbs.
Gradually add cold water, one tablespoon at a time, mixing until the dough comes together. Do not overwork the dough. Shape it into a disc, wrap it in plastic wrap, and refrigerate for 10-15 minutes.
Roll out the chilled dough on a lightly floured surface to fit a 9-inch pie pan. Gently press it into the pan, trimming any excess. Poke a few holes in the bottom with a fork to prevent bubbling.
Bake the crust in the preheated oven for 10 minutes, then remove and set aside to cool slightly.
While the crust is baking, prepare the filling: In a blender or food processor, crumble the tofu and blend with plant-based milk, nutritional yeast, turmeric powder, garlic powder, onion powder, salt, and black pepper until smooth and creamy.
In a medium skillet, heat the olive oil over medium heat. Add the diced red onion and red bell pepper, cooking for 3-5 minutes until softened.
Stir in the chopped spinach and cook for another 1-2 minutes until wilted. Remove from heat and let cool slightly.
Combine the cooked vegetables with the tofu mixture, stirring until evenly distributed.
Pour the filling into the pre-baked crust. Smooth the top and arrange halved cherry tomatoes on top for decoration.
Bake in the oven for 30-35 minutes, or until the filling is set and slightly golden on top.
Remove the quiche from the oven and let it cool for 10 minutes before garnishing with fresh parsley and slicing into wedges.
Serve warm or at room temperature. Enjoy!
Nutrition Facts
Calories |
2375 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 142.1 g | 182% | |
| Saturated Fat | 32.7 g | 164% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2131 mg | 93% | |
| Total Carbohydrate | 181.9 g | 66% | |
| Dietary Fiber | 23.7 g | 85% | |
| Total Sugars | 11.6 g | ||
| Protein | 95.2 g | 190% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 2968 mg | 228% | |
| Iron | 24.0 mg | 133% | |
| Potassium | 2496 mg | 53% | |
*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.
