The texture is simply amazing and if you didn’t tell anyone it was vegan, they wouldn’t have a clue! Add sliced mushrooms and sauté with the onions until softened. Season with salt and pepper. Thanks for the great review. This Vegan Quiche Lorraine uses a crunchy potato crust instead of a regular pastry crust and replicates the flavour and texture of a traditional egg-based quiche. No part of this website may be reproduced, distributed, performed, publicly displayed, or made into a derivative work without my permission. This vegan quiche is so easy to make and packed with delicious flavor. Filo Pastry Quiche – Soy-Free Vegan Quiche. Rude or insulting comments will not be accepted. thanks!! ★☆ *Kala namak aka black salt creates eggy flavor, it’s quite amazing. The other items in my fridge and pantry inspired me to come up with this vegan quiche, which was really yummy and which I’ll definitely make again. I did follow the other ingredients to the T. I added a pinch more of black salt than recommended because I needed to add a stronger contrast with the sweet pie crust. followed this recipe exactly, but subbed 2 small shallots for an onion. I’ve updated the recipe below to note that the crust is optional. https://www.olivemagazine.com/recipes/vegan/vegan-pastry-for-vegan-tart Awesome! Now add in your tofu mix from the food processor and fold it in with the mushrooms and spinach. https://www.thespruceeats.com/vegan-broccoli-quiche-recipe-3376598 How to make Vegan Quiche? Broccoli Tofu Quiche (Vegan, Oil-Free, GF) – Ellie Likes Cooking March 21, 2019 - 6:27 pm […] the crust, I used this 3 ingredient recipe from From My Bowl. 1 cup whole wheat pastry flour (120 g) 1/2 teaspoon salt. I have a 28cm pie dish and stretch the crust as much as I can. Place the ball of dough onto a flour dusted surface and roll it out into a giant round that can fit over your 9-inch pie dish. Published: Jan 23, 2020 Modified: Mar 19, 2020 by Alison Andrews This post may contain affiliate links. . Also, crust has never been soggy!:). Cut off any excess dough hanging over the sides of the dish with a scissors. ★☆ This recipe features tofu, soy or almond milk and tahini for a smooth texture, and a mix of veggies for flavor and color. Add in some coconut oil and process in until crumbly. Cut in the vegan margarine, mixing until crumbly. Thanks Lexi! This website contains affiliate links. Home » Recipes » Mains » Versatile Vegan Quiche. Your feedback is really appreciated! If you don’t have it you can substitute this for regular salt, but I do recommend you get some and give it a try, it’s pretty awesome in cooking. © 2020 Vegangela (Angela Thompson). Pro tips for perfect vegan pie crust: use parchment paper for easy rolling! The most helpful comments are the ones that give useful feedback for others who might make the recipe, tell about substitutions you made or adjustments you made and how it turned out, or assisting other commenters. This dairy-free and egg-free quiche is baked on a kind of shortcrust pastry with steamed leeks, sun-dried tomatoes and poured over with a flavorful tofu cashew cream. this was so good. If you want to save time on this recipe, then you can use a pre-made store-bought 9-inch pie crust. It is delicious served warm or cold so you can serve it straight from the fridge and it’s totally delicious. Baking the crust first as well could cause it to over-brown before the quiche filling is cooked through, so I wouldn’t necessarily recommend it. Tag @lovingitvegan on Instagram and hashtag it #lovingitvegan. If you thought a quiche needs eggs – and I’ll admit that I might’ve thought so too once upon a time – then this recipe will blow all those ideas out the water. 1 to 1 and 1/2 cups chopped broccoli florets or asparagus instead of 2 cups mushrooms (mushrooms shrink in volume that’s why it’s 2 cups) stir in a couple tablespoons of vegan bacon bits. The filling is pretty basic, so you can really customize it with whatever you feel like (or whatever you have sitting in the fridge or counter) and fresh herbs like basil, cilantro/coriander or thyme would be great in this too. Add the filling to your pie crust and smooth it down evenly. 1 sheet defrosted puff pastry dough, or 1 vegan pie crust (optional) 1/4 tsp paprika 1 – 2 tomatoes, sliced (optional) . Allow cooling for about 15 minutes before slicing. Your email address will not be published. If you want a soy-free version of vegan quiche, you can use my chickpea bread recipe as a filling for your quiche instead. ★☆. I’ve been making this quiche once a month with no fail… The only problem is that does not last very long, since every one in my family even the non vegan loves it too. I added spinach to the filling, and then topped the quiche with sliced tomatoes. Thanks Again. I love eating sweet and salty, so I always go for the graham pie crust. Please do us a favor and rate the recipe as well as this really helps us! Questions about Vegan Quiche. I wasn’t able to make one since I became vegan and this one def brought me back to my comfort zone and more! Things I changed: I bought an already made pie crust. This quiche recipe is very versatile. , Hi Chloe, so glad to hear that, and thanks for sharing your substitution, that’s a great plan for anyone who doesn’t like mushrooms. https://cnz.to/recipes/basics/easy-olive-oil-tart-crust-recipe There should be overhang over the sides of the dish, but it should be relatively even and neat. https://www.onegreenplanet.org/vegan-recipe/cheesy-leek-quiche add 1/2 cup of your favourite vegan cheese, grated. This post may contain affiliate links. ★☆ Baked in a flaky homemade crust, filled with vegan cheeses, fresh spinach, mushrooms and without tofu. About Me →. Cut off any excess dough over the sides of the dish with a scissors. Pulse until evenly mixed. While it smells yummy the crust is soggy. Add some vegetables of your choice (cooked vegetables work best, or finely chopped/ shredded raw vegetables), ladle into greased muffin cups, and bake. It’s egg-less, dairy-free, and can be made either with tofu or soy-free with chickpea flour. So tasty. While gluten-free all purpose flour often works as a sub in recipes, I’m not entirely sure if it would roll out well, so I’m not sure if it would work here. Add the soy milk and process again until it reaches a smooth consistency. Add the olive oil to a pot along with the chopped onion and crushed garlic and sauté until the onions are softened. 1. Also, I used unsweetened almond milk instead of soy milk (it’s what I had available). Remove from the oven and brush the top with some melted vegan margarine and place back into the oven for a further 5 minutes. Alternatively you can use any crust recipe that you prefer. This was an awesome recipe, thank you!!! You can even make this quiche crustless. Turn up to high and blitz for 30 seconds or until it turns into a ball of dough. The following combinations would also be really yummy: I don’t own a pie plate here in Sydney, so I just used a 23x14cm oven-safe dish. Thanks so much for sharing and the wonderful review Jannice. Real vegans eat quiche, like this fabulous vegan spinach mushroom quiche! Quiche can be served either warm or cold. Remove and allow to … Don’t suggest topping the quiche with cheese because it wouldn’t melt as it does when mixed into something. Place the ball of dough onto a flour dusted surface and roll out into a giant round that can fit over your 9-inch pie dish. I use extra filling of tofu 450 grams in total and keep the rest of the recipe the same. Share a photo and tag us — we can’t wait to see what you’ve made! *Cremini mushrooms are also called baby bellas, portobellini or brown button mushrooms. Awesome! Cyndi wrote in requesting a recipe for a vegan quiche. actually tasted really good, not just like a pile of tofu. ★☆ Add the filling to your pie crust and smooth down evenly. Jump to Recipe Print Recipe Pin Recipe. The coconut oil is only used in the crust, it might work with vegan butter instead, but not another oil. Thanks so much for sharing Anne! Note that vegan butter made with coconut oil (like Miyoko’s) will melt at a lower temperature, so just be a bit quicker and more careful when working with it. It’s an even healthier/lighter option that I will be trying very soon. Would olive oil/or a another nut oil work? Can this be made the night before it will be eaten? It is delicious served warm or cold so you can serve it straight from the fridge and it’s totally delicious. Vegan leek quiche is anything but complicated to prepare. It must be unbaked. It’s the best thing for breakfast or brunch and you’ll love the combination of spinach and mushrooms! Pierce the bottom of the pastry with a fork in a few places and chill the pastry-lined tart case in the fridge for about another 30 minutes. Add in soy milk and process again until a smooth consistency. Add the veggies, vegan cheese, and bacon bits to the basic chickpea bread base and bake for 45 minutes at 400°F in the pie crust. Place it into the oven and bake uncovered for 40 minutes until firm and golden on top. Add spinach and cook until wilted. Carefully lift it and place it over the pie dish and tuck it in along the sides. My cheesy spinach and mushroom quiche was super delicious! Blend until you have a creamy, even consistency (add more soymilk if needed). It works fantastically in dishes where you want to recreate an egg flavor. Ingredients Pastry. Time 1 hr. Required fields are marked *, Rate this recipe Thank you so much this has become my to go recipe. Put into the oven for 20 minutes. It worked amazingly in our super eggy vegan tofu scramble. Also, for vegan pie dough, using a recipe with 100% [vegan… That will save time on this recipe. If you eat some of it as is, the taste is VERY strong but don’t let that put you off. Carefully lift it and place it over the pie dish and tuck it in along the sides. Add firm tofu, cornstarch, nutritional yeast, turmeric, onion powder, garlic powder, salt and black salt (aka kala namak) into your food processor. This helps defray the hosting and other costs associated with the website. Your email address will not be published. If you’d like to make this quiche gluten free then either buy a pre-made gluten-free pie crust and use that or make it crustless. In a separate bowl, whisk together the vegetable oil and water. Then add the mushrooms on top. Serves 4. 1 hr and 25 mins Add the tofu, cornstarch, nutritional yeast, turmeric, onion powder, garlic powder, salt and black salt (aka kala namak) into your food processor. Introducing my gluten free & vegan Quiche! This vegan shortcrust pastry basic recipe can be used for any pie dish, tart pan, springform pan, or whatever baking dish you prefer! Add all purpose flour, salt and sugar to a food processor and mix together. Since being gluten free (8 years) and egg free (5 years) I have totally missed having quiche. Even my non-vegan boyfriend loved it. In fact, a quiche loving friend of ours might just have told us that this is even MORE tasty than a regular egg-based quiche. Place into the oven and bake for 40 minutes at 350°F until firm and golden on top. Add whole wheat pastry flour and salt to a food processor. Comment Policy: Your feedback is really appreciated! I am not sure if our recipe for the pie crust could be made with gluten free all purpose flour as I have not tested it. To make Vegan Quiche, you will need almond flour, chickpea flour, cornstarch and plant milk for the pastry, and butternut squash, garlic, spinach, plant milk, miso paste, cornstarch and yeast flakes for the filling. Thanks Alison!! Heat olive oil over medium heat, and sauté onion and garlic until translucent, about 2 minutes. Line a baking tray and put on the squared puff pastry. So glad you enjoyed it! Place the pie crust into the fridge while you work on your filling. Awesome! Directions. To a food processor: Add the tofu, refined coconut oil, vinegar, and all spices (except the red pepper … Add in some coconut oil and process in until crumbly. Delish!!!!! I knew I should have baked the crust first. Blind back with grease proof paper and baking … It’s the perfect summery dinner or lunch that goes with so many different types of meals. Preheat oven to 190 C (fan) or gas mark 5. Choose an unbaked 9-inch pie crust. Allow to cool for 10 minutes before slicing and serving. Hmmm, sorry to hear that. Add tofu, nutritional yeast, soy milk and turmeric. *Keep your leftover quiche covered in the fridge and enjoy within 3-4 days. Really want to make this, sounds great. Allow to cool for 10 minutes or so before slicing. I used a lot of turmeric in this recipe, because just like my Tofu Scramble, it adds a nice bright yellow color to any recipe that would traditionally call for eggs. Soy-free vegan quiche. This easy pie crust is sufficient for one 10-inch tart crust or one 9-inch pie crust to use as a base or as a top crust. Spray your dish with non-stick spray and then make the quiche as usual. I love making delicious vegan food and creating vegan versions of all your old favorites, so that you’ll never feel like you’re missing out. *You can use a premade store-bought pie crust if you prefer. The easiest way would obviously be to make a puff pastry crust with coconut oil instead of butter. Brush the pastry with unsweetened plant milk. In a mixing bowl, combine the onion mixture with the tofu mixture. If you order something via one of the affiliate links, I get a small percentage of the sale. August 18, 2011 — Lexi over at After Apple Picking has successfully made this without the crust! Remove from oven and let cool for 10 minutes before cutting. Fold over the edges of the puff pastry so the meet in the middle. Ingredients for 4 Vegan Quiches: for the pastry – 165g plain white flour – 55g salted vegan butter – 70ml water for the filling – 1 red onion – 20 ml + 1 spoon oil – 1 sp plain white flour – 150ml soya milk – 40g vegan cheddar alternative – 40g vegan mozzarella alternative – … ; don’t overwork dough you want to keep those little pockets of fat for a tender and flaky crust; use cold butter prevents … It also has a good amount of protein per slice since we used tofu as our ‘eggs’ in this recipe so this is great for a high protein breakfast or brunch or anytime really. I also added shredded vegan cheese in the mix. Best Vegan Spinach Mushroom Quiche This delicious, easy, plant-based quiche recipe is as good as it gets! When it’s used in cooking it works great. This is the best recipe ever! 3-4 tablespoons ice-cold water* Extra whole wheat pastry flour, for rolling. Add the chopped baby spinach and sauté until just wilted. 2. . I love making delicious vegan food and creating delicious vegan versions of all your old favorite dishes, so you can have your vegan cake and eat it too! Hi I'm Alison Andrews, I'm the voice and cook behind Loving It Vegan. Add the coconut oil and process until crumbly. Initially it will look like … Set aside. June 7, 2019 May 21, 2020 640 views. 6 tablespoons cold unsalted butter, cubed. I dislike mushrooms so I used an equivalent weight of russet potatoes, which I cut up very small and cooked on the stove while I was prepping everything else. If using puff pastry dough, lay it in a pie plate or other oven-safe dish, creating a border around the edges. Pour the tofu mixture into the dish and spread it evenly. Add the filling to the pie crust and spread out evenly with a spatula. Grind the cashews in food processor until very fine. This delicious vegan quiche with light crispy filo pastry … Keywords: cashew, favorite, nutritional yeast, original, puff pastry, spinach, tofu, tomato, quiche. It’s simply divine! Make the shortcut pastry … I’ve made this three times and it’s just stunning. It’s quite amazing. We haven’t experienced the crust as soggy. my family and i made it 4. was ridiculously delicious. I loved this recipe!! Add a flavour punch to moist courgette in a quiche that has double helpings of cheese – in the filling and the pastry. Evenly scoop on the silken tofu in the middle of each sheet. This dish is a great pizza alternative for parties, picnics and for a quick dinner or lunch box. I 100% recommend it, and would not change a thing in the recipe. Add the ice water and process into a dough. Thanks for the awesome review! I’m going to try it by adding vegan bacon if I can find an organic one as based in the UK. The most helpful comments are the ones that give useful feedback for others who might make the recipe, tell about substitutions you made or adjustments you made and how it turned out, or assisting other commenters. I baked mine in an airfyrer at 32 mins 180C, and used individual muffin pans instead lined with the pie crust, to make individual servings. Place quiche filling into a medium mixing bowl and fold in the mushroom/spinach mixture. Bake in oven for 30 minutes, or until mixture is set and crust has browned. Rude or insulting comments will not be accepted. Serves 6. Add the sautéed vegetables to the pie crust first (or mix them directly into the chickpea mixture, if … Quinoa-Stuffed Peppers with Almonds and Mint, Peanut Soba Noodles with Tofu, Broccoli & Pineapple, Quinoa Salad with Asparagus, Sundried Tomatoes, Olives & Pine Nuts, Roasted Butternut Squash, Lime & Coconut Soup, Sun-dried tomatoes and basil (and black olives if you like them), Mushrooms with thyme or truffle oil (you’ll want to exclude the paprika & turmeric for this one). Turmeric is super high in anti-oxidants so I try to use it as much as possible, but it doesn’t impart a lot of flavor so feel free to leave it out it you don’t have any on hand. Absolutely beautiful, everything I remember a quiche to taste like! by Kayla | LemonThyme June 7, 2019 May 21, 2020. Black salt is not actually black in color at all, but it does have eggy flavor. 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