Vegan Quiche

Ingredients

• 145 g (1 cup + 2 tbsp)plain flour
• 1/2 tspsalt
• 1 tbspwhite granulated sugar
• 55 g (1/4 cup)solid coconut oil
• 4 tbspice water
• 400 g (14 oz)firm tofu
• 1 tbspcornflour
• 2 tbspnutritional yeast
• 1/4 tspturmeric
• 1/2 tsponion powder
• 1/2 tspgarlic powder
• 3/4 tspsalt
• 1/2 tspblack salt (kala namak)
• 2 tbspsoya milk
• 1 tbspolive oil
• 1 mediumonion, white, yellow or brown, chopped
• 1 tspcrushed garlic
• 240 g (2 1/2 cups)cremini mushrooms, sliced
• 90 g (3 cups)baby spinach, chopped

Instructions

1. 1

   Make the pastry

   Put the flour, 1/2 tsp salt and sugar in a food processor and mix. Add the coconut oil and process until crumbly, then add the ice water and process until a dough forms.

2. 2

   Roll the dough

   Set the dough on a lightly floured surface and roll it into a large round that will cover a 23 cm (9-inch) pie dish.

3. 3

   Line the dish

   Lift the pastry carefully into the pie dish and ease it along the sides. Trim any overhanging pastry with scissors.

4. 4

   Chill the crust

   Put the pastry-lined dish in the fridge while you prepare the filling.

5. 5

   Heat the oven

   Preheat the oven to 180°C (350°F).

6. 6

   Blend the filling

   Add the tofu, cornflour, nutritional yeast, turmeric, onion powder, garlic powder, 3/4 tsp salt and black salt to the food processor. Process to combine, then add the soya milk and blend again until smooth. Set aside.

7. 7

   Soften the onion

   Heat the olive oil in a pot with the chopped onion and crushed garlic. Sauté until the onion has softened.

8. 8

   Cook the mushrooms

   Add the sliced mushrooms and sauté them with the onion until softened.

9. 9

   Wilt the spinach

   Add the chopped spinach and sauté just until it wilts.

10. 10

    Mix the filling

    Add the blended tofu mixture to the pot and fold it through the mushrooms and spinach.

11. 11

    Fill the crust

    Transfer the filling to the pastry case and smooth it into an even layer.

12. 12

    Bake the quiche

    Bake uncovered at 180°C (350°F) for 40 minutes, until firm and golden on top.

13. 13

    Cool before slicing

    Leave the quiche to cool for 10 minutes before cutting and serving.

14. 14

    Serve warm or cold

    Serve the quiche warm or cold.

What is vegan quiche?

Quiche is a savoury filled pastry tart associated with French cooking, traditionally made with an egg-and-cream custard. This plant-based version uses blended tofu to set the filling without eggs or dairy.

Tofu gives the centre body, while mushrooms and spinach bring savoury depth and colour. Nutritional yeast and kala namak round out the seasoning.

Nutrition and macros by portion

The nutrition label shows one serving as written: 227 calories, 10g protein, 21g carbs, 12g fat.

The pastry flour supplies most of the carbohydrates, while coconut oil and olive oil contribute much of the fat. Tofu provides the main protein, with smaller contributions from the flour and vegetables. Serve a slice with extra salad or other vegetables to round out the plate.

How the tofu filling works

Smooth tofu: Blend it with the cornflour, seasonings and soya milk until there are no obvious lumps. The cornflour helps the filling hold together as it bakes.

Kala namak: This mineral salt has a distinctive savoury, egg-like character. Use the stated amount for flavour, alongside the regular salt.

Building a tender crust

Cold fat: Starting with solid coconut oil helps the pastry mixture become crumbly before water is added. Process only until it comes together into dough.

Chilled pastry: Resting the lined dish in the fridge while you make the filling gives the pastry time to firm up before baking. Trim the edges after fitting it into the dish.

Cooking the vegetables

Onion and garlic: Sauté them until the onion softens before adding the mushrooms, so their flavour has time to develop in the oil.

Mushrooms and spinach: Cook the mushrooms until softened, then add the spinach only until wilted. This keeps the filling from becoming a pile of undercooked vegetables.

Checking when it is done

Set centre: After 40 minutes at 180°C, the filling should look firm rather than liquid, with a golden top. If it still moves freely in the centre, continue baking until it sets.

Cooling time: Let the quiche rest for 10 minutes before slicing. This makes it easier to serve neat portions while keeping it warm.

Serving ideas

Fresh sides: Serve a slice with a crisp green salad or simply dressed leaves to contrast with the rich pastry and savoury filling.

For brunch: It also works alongside roasted tomatoes, fruit or toast. Since it can be eaten cold, it is practical for a spread where dishes are served over time.

Recipe notes & tips

• Keep the coconut oil solid when adding it to the flour so the pastry starts out crumbly.
• Use ice water and add it with the processor running only until the dough forms.
• Blend the tofu mixture until smooth for a more even-textured filling.
• Cook the mushrooms until softened before adding the spinach.
• Use scissors to trim pastry neatly around the dish.
• Rest the baked quiche for the full 10 minutes before slicing.

Variations

• Herb finish: Fold chopped fresh chives or parsley into the filling with the vegetables.
• Peppery greens: Replace some of the spinach with chopped kale and cook it until wilted.
• Different mushrooms: Use sliced button or chestnut mushrooms in place of cremini mushrooms.
• Extra seasoning: Add a pinch of smoked paprika to the tofu mixture for a warmer savoury note.
• Dairy-style topping: Scatter a little plant-based grated cheese over the filling before baking.

Common mistakes to avoid

• Overprocessing the pastry: Stop once the dough forms so it does not become tough.
• Adding warm water: Use ice water as specified to help keep the pastry mixture cool.
• Leaving tofu lumps: Blend until the filling is smooth before combining it with the vegetables.
• Crowding in raw vegetables: Sauté the mushrooms and spinach first so they soften before baking.
• Slicing too soon: Wait 10 minutes after baking so the filling can settle.
• Guessing doneness by colour alone: Check that the centre is firm as well as the top golden.

How to store

Cover and refrigerate leftovers for up to 3 days. Reheat slices in an oven until warmed through, or serve them cold.

Frequently asked questions