Vegan Quiche Recipe-American ,French Special
This Vegan Quiche is a flavorful, plant-based twist on the traditional French quiche, delivering savory creaminess without any dairy or eggs. Featuring crumbled tofu, nutritional yeast, turmeric for color, and a selection of spinach (or kale), mushrooms, bell peppers and onions, it’s packed with vegetables and umami-rich seasoning. Wrapped in a dairy-free crust made with vegan butter or coconut oil, it’s ideal for brunches, light lunches or a warming dinner. Served warm or at room temperature, it’s a versatile dish that satisfies both vegan and non-vegan palates.
- Prep Time30 min
- Cook Time40 min
- Total Time1 hr 10 min
For the Crust:
- 1 ½ cups all-purpose flour
- ½ cup coconut oil or vegan butter, solid
- ¼ cup cold water
- 1 tablespoon sugar (optional, for a slightly sweet crust)
- ¼ teaspoon salt
For the Filling:
- 1 cup firm tofu, drained and crumbled
- ½ cup unsweetened plant-based milk (e.g., almond, soy)
- ¼ cup nutritional yeast
- 2 tablespoons cornstarch or arrowroot powder
- 1 tablespoon lemon juice
- 1 teaspoon turmeric (for color)
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Veggies:
- 1 tablespoon olive oil
- 1 small onion, diced
- 1 cup spinach or kale, chopped
- 1 bell pepper, diced
- 1 cup mushrooms, sliced
- 1 clove garlic, minced
For Garnish (Optional):
- Fresh herbs (e.g., chives, parsley)
- Vegan cheese shreds
Prepare the Crust:
In a bowl, mix the flour and salt. Cut in the coconut oil or vegan butter until the mixture resembles coarse crumbs.
Add cold water gradually until the dough comes together. Form into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
Preheat the oven to 375°F (190°C). Roll out the dough on a floured surface and press it into a pie pan. Bake for 10 minutes, then set aside.
Prepare the Filling:
In a blender or food processor, combine the crumbled tofu, plant-based milk, nutritional yeast, cornstarch, lemon juice, turmeric, garlic powder, onion powder, salt, and pepper. Blend until smooth and creamy.
Cook the Veggies:
Heat olive oil in a skillet over medium heat. Add the onion and garlic, cooking until translucent, about 3-4 minutes.
Add the bell pepper, mushrooms, and cook for another 5 minutes.
Stir in the spinach or kale, cooking until wilted.
Assemble and Bake:
Stir the cooked vegetables into the tofu mixture.
Pour the filling into the pre-baked crust and smooth the top.
Bake for 35-40 minutes, or until the quiche is firm and slightly golden on top.
Cool and Serve:
Allow the quiche to cool slightly before slicing. Garnish with fresh herbs and vegan cheese if desired.
Recipe Notes:
Crust Variations: For a gluten-free crust, substitute the all-purpose flour with a gluten-free flour blend; oats-based crusts can also work.
Filling Add-Ins: Feel free to include zucchini, broccoli, or sun-dried tomatoes to vary texture and flavor.
Tofu Tips: Use firm tofu, drain well, and press if needed to reduce moisture; this helps the quiche set properly without sogginess.
Baking & Firmness: Bake until the filling is set and slightly golden on top — a toothpick inserted in center should come out clean or with a few moist crumbs.
Storage: Store leftovers in refrigerator for up to 5 days. This quiche also freezes well (up to 3 months); reheat gently before serving to preserve texture.
