Vegan Zucchini Quiche
Elevate your brunch game with this delightful Vegan Zucchini Quiche, a plant-based twist on a classic dish that’s as satisfying as it is wholesome. Featuring a creamy tofu-based filling made with nutritional yeast, unsweetened plant-based milk, and aromatic sautéed onions and garlic, this quiche is bursting with savory flavor. Fresh slices of tender zucchini add a touch of garden-fresh goodness, layered beautifully within a vegan pie crust. The dish is further enhanced with the subtle warmth of turmeric, oregano, and black pepper and finished with a sprinkle of fresh parsley. Perfect for a comforting breakfast, light lunch, or dinner, this dairy-free zucchini quiche is easy to prepare, baked to golden perfection, and can be enjoyed warm or at room temperature. It’s the ultimate vegan crowd-pleaser that’s both kid-friendly and ideal for meal prep!
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Recipe Information
Ingredients
- 1 9-inch crust Store-bought vegan pie crust (or homemade)
- 2 medium Zucchini
- 1 block (14 oz) Firm tofu
- 0.25 cup Unsweetened plant-based milk
- 0.25 cup Nutritional yeast
- 1 tablespoon Olive oil
- 2 cloves (minced) Garlic
- 1 small (diced) Onion
- 1 tablespoon Cornstarch
- 1 teaspoon Salt
- 0.25 teaspoon Turmeric powder (optional, for color)
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Dried oregano
- 2 tablespoons (chopped) Fresh parsley or other herbs (for garnish)
Instructions
Preheat your oven to 375°F (190°C).
If using a store-bought vegan pie crust, carefully place it in a 9-inch pie dish and set aside. If making homemade vegan crust, ensure it is fully rolled out and shaped in the dish before beginning the filling preparation.
Thinly slice the zucchini into rounds or half-moons and gently pat them dry with a paper towel to remove excess moisture. Set aside.
In a frying pan, heat olive oil over medium heat. Add the diced onion and minced garlic and sauté for 3–4 minutes until softened and aromatic.
Crumble the tofu into a blender or food processor. Add the plant-based milk, nutritional yeast, cornstarch, salt, turmeric (if using), black pepper, and dried oregano. Blend until the mixture is creamy and smooth, scraping down the sides as needed.
Add the sautéed onion and garlic to the blender and pulse a few times to combine. Do not overblend so the mixture retains some texture.
Spread a thin layer of the tofu mixture into the prepared pie crust. Arrange a layer of zucchini slices on top, followed by another layer of the tofu mixture. Repeat the layers until all the zucchini and tofu mixture are used, with the tofu layer on top.
Bake in the preheated oven for 35–40 minutes, or until the top is lightly golden and set.
Allow the quiche to cool for 10–15 minutes before slicing to allow it to firm up. Garnish with fresh parsley or other herbs, if desired.
Slice into wedges and serve warm or at room temperature. Store leftovers in an airtight container in the fridge for up to 3 days.
Nutrition Facts
Calories |
1668 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.8 g | 106% | |
| Saturated Fat | 20.9 g | 104% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7166 mg | 312% | |
| Total Carbohydrate | 182.0 g | 66% | |
| Dietary Fiber | 19.0 g | 68% | |
| Total Sugars | 37.2 g | ||
| Protein | 58.7 g | 117% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 790 mg | 61% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 1893 mg | 40% | |
*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.
