ADVERTISEMENT
Step 1: Prepare the Crust
- In a food processor, combine the all-purpose flour and salt. Add the chilled vegan butter or coconut oil and pulse until the mixture resembles coarse crumbs.
- Gradually add ice water, one tablespoon at a time, pulsing after each addition until the dough begins to come together. It should be moist but not sticky.
- Turn the dough onto a floured surface and gently knead it into a ball. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes to allow it to firm up before rolling.
Step 2: Make the Filling
- Preheat your oven to 375°F (190°C).
- In a blender or food processor, combine the crumbled tofu, plant-based milk, nutritional yeast, and olive oil. Blend until smooth and creamy. This mixture will act as the egg-like base of the quiche.
- Heat a small amount of olive oil in a skillet over medium heat. Add the chopped onion and garlic, sautéing for 3-4 minutes until softened and fragrant.
- Add the red bell pepper and cook for another 2 minutes until tender. Stir in the chopped spinach and cook until wilted. Season with salt and pepper to taste.
- Remove the skillet from heat and combine the sautéed vegetables with the blended tofu mixture, stirring to incorporate all ingredients evenly.
Step 3: Assemble the Quiche
- Roll out the chilled dough on a floured surface to about 1/8-inch thickness, large enough to cover the bottom and sides of your pie dish. Gently transfer the dough to the pie dish, pressing it into the bottom and up the sides.
- Pour the tofu and vegetable mixture into the crust, spreading it out evenly. If desired, sprinkle a handful of vegan cheese shreds over the top for extra creaminess.
- Place the quiche in the preheated oven and bake for 35-40 minutes, or until the filling is set and the crust turns golden brown.
Step 4: Cool and Serve
- Allow the quiche to cool for about 10 minutes before slicing. This helps the filling firm up and makes it easier to cut neat slices.
- Serve warm or at room temperature with a side salad or roasted vegetables for a balanced, nutritious meal.
Tips:
- Customize the Vegetables: Swap out the red bell pepper and spinach for mushrooms, zucchini, asparagus, or any other veggies you have on hand. Roasted vegetables can add an extra depth of flavor to the filling.
- Add Herbs: Fresh herbs such as thyme, basil, or chives can elevate the flavor of the quiche. Add a tablespoon of your favorite fresh herbs to the filling before baking.
- Gluten-Free Option: To make this quiche gluten-free, substitute the all-purpose flour with a gluten-free flour blend and check that all other ingredients, like nutritional yeast, are certified gluten-free.
- Storage: This quiche stores well in the fridge for up to 4 days. To reheat, pop it in the oven at 350°F for 10-15 minutes, or microwave individual slices.
Nutritional Information (Per Serving):
- Calories: ~250 kcal
- Total Fat: 15g
- Saturated Fat: 3g
- Total Carbohydrates: 19g
- Dietary Fiber: 2g
- Sugars: 2g
- Protein: 10g
- Sodium: 300mg
- Iron: 2.5mg
Frequently Asked Questions (FAQs):
Can I make this quiche ahead of time?
Absolutely! You can make the crust and filling ahead of time, store them separately, and assemble and bake the quiche when you’re ready to serve. Alternatively, you can bake the quiche entirely, refrigerate it, and reheat it before serving.
What can I use as a substitute for tofu?
If you want a soy-free option, you can try chickpea flour or a mixture of cashews and plant-based milk as a base for the quiche filling. It will alter the texture slightly but will still taste delicious.
Can I freeze the quiche?
Yes! After baking, let the quiche cool completely, then wrap it tightly in foil or plastic wrap and freeze for up to 2 months. To reheat, thaw in the fridge overnight and warm it up in the oven at 350°F for about 20 minutes.
This Vegan Quiche is a delicious and versatile dish that’s sure to impress whether you’re serving it for brunch, lunch, or dinner. Customize it with your favorite ingredients, and enjoy a healthy, plant-based meal packed with protein and flavor!
