1 cup spinach (sautéed lightly)
½ cup mushrooms (sautéed)
½ cup onions or leeks (caramelized)
½ cup roasted red peppers or sun-dried tomatoes
Fresh herbs (thyme, parsley, or basil)
Instructions
1. Make the crust (or use store-bought):
Mix flour and salt in a bowl.
Cut in vegan butter until crumbly.
Add cold water one tablespoon at a time until dough forms.
Roll out and press into a pie dish. Par-bake at 375°F (190°C) for 10 minutes.
2. Prepare the filling:
In a blender/food processor, combine tofu, plant milk, nutritional yeast, cornstarch, garlic powder, onion powder, turmeric, salt, and pepper. Blend until silky smooth.
3. Add the veggies:
Fold your sautéed veggies and herbs into the tofu mixture.
4. Assemble & bake:
Pour filling into crust, smooth the top, and bake at 375°F (190°C) for 35–40 minutes, until golden and slightly firm in the center.
Let cool for 10–15 minutes before slicing (this helps it set).
Tips & Variations
Crust-free option: Pour into a greased baking dish for a lighter, crustless quiche.
Cheesy boost: Add vegan cheese shreds for extra gooey goodness.
Meal prep magic: This quiche keeps well in the fridge for 3–4 days — perfect for breakfast, lunch, or dinner.
Trust me, one slice of this creamy, savory vegan quiche and you’ll understand why I was literally dancing in my kitchen. It’s hearty, healthy, and oh-so-satisfying.
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