Vegan Quiche

Ingredients

• 30 graw spinach
• 1/2bell pepper
• 35 gchopped mushrooms
• 309 gextra-firm silken tofu (or refrigerated firm tofu; see soy-free option above)
• 20 gnutritional yeast (or vegan cheese)
• 3/4 tspsalt
• 3/4 tsponion powder
• 1/2 tsprosemary
• 1/2 tspground turmeric
• 1/4 tspground black pepper
• 1 prepared 23 cm crust (or a greased pie dish)prepared crust

Instructions

1. 1

   Prepare the tofu

   Use shelf-stable extra-firm silken tofu, which is different from ordinary silken tofu, or refrigerated firm tofu. Drain the tofu before using.

2. 2

   Heat the oven

   Preheat the oven to 175°C.

3. 3

   Season the vegetables

   Dice the spinach and bell pepper. Toss them with the mushrooms and 1/4 tsp of the salt, then set aside.

4. 4

   Blend the filling

   Put all the remaining ingredients in a food processor and blend until completely smooth. Stir in the chopped vegetables with a spoon.

5. 5

   Fill and bake

   Spread the mixture into the prepared crust, or into a well-greased pie dish for a crustless quiche. Bake for 40 minutes.

What is vegan quiche?

Quiche is a French savoury tart traditionally made with an egg-and-cream filling in pastry. This plant-based version uses tofu for its filling, with vegetables, nutritional yeast and seasonings adding savoury flavour.

The smooth tofu mixture gives the filling its cohesive texture, while the spinach, pepper and mushrooms bring colour and variety. A prepared crust makes it a brunch centrepiece; a greased pie dish keeps it crustless.

Nutrition and macros by portion

The nutrition label shows one serving as written: 40 calories, 7g protein, 3g carbs, 1g fat.

The tofu contributes most of the protein, while the crust, if used, supplies much of the carbohydrate. Fat comes mainly from the tofu and pastry crust; the crustless option avoids the pastry. Serve with salad or extra vegetables to round out the plate.

Choose the tofu carefully

Tofu type: The recipe specifies shelf-stable extra-firm silken tofu, not regular silken tofu, or refrigerated firm tofu. Drain it before blending so the filling does not carry excess water.

Build the filling

Blend first: Process the tofu with the remaining filling ingredients until completely smooth; this helps the mixture bake into a uniform base.

Fold in: Stir the chopped vegetables through by hand after blending. This leaves their pieces intact rather than turning them into part of the purée.

Season the vegetables

Salt in stages: Toss the spinach, pepper and mushrooms with 1/4 tsp salt, then add the rest with the ingredients that go into the processor. This follows the recipe’s division of the seasoning.

Check the bake

Oven time: Bake at 175°C for 40 minutes. The recipe gives this time as its baking guide; use it as written and let the quiche settle briefly before cutting so the slices are easier to handle.

Crust or crustless

With pastry: Spread the filling into a prepared 23 cm crust for a more traditional quiche presentation.

Without pastry: Use a well-greased pie dish instead. Greasing is important for this option so the filling is easier to remove.

What to serve alongside

Fresh sides: Pair a slice with a green salad or fresh fruit for a brunch plate with contrasting freshness.

For a fuller meal: Add roasted vegetables or potatoes alongside, especially if serving the quiche as lunch or dinner.

Recipe notes & tips

• Drain the tofu before adding it to the food processor.
• Check that you have extra-firm silken tofu, not ordinary silken tofu, if using the shelf-stable option.
• Blend the tofu mixture until completely smooth before adding the vegetables.
• Stir the vegetables in by hand to keep their pieces distinct.
• Grease the pie dish well if making the quiche without a crust.

Variations

• Use vegan cheese: Swap it for the nutritional yeast as suggested in the ingredient list.
• Change the vegetables: Replace some of the spinach, pepper or mushrooms with other chopped vegetables.
• Add herbs: Adjust the rosemary or include another herb to shift the savoury flavour.
• Make it crustless: Bake the filling in a well-greased pie dish instead of a prepared crust.

Common mistakes to avoid

• Using ordinary silken tofu: Choose the specified extra-firm silken tofu or refrigerated firm tofu instead.
• Skipping the draining: Drain the tofu before blending so excess liquid is not carried into the filling.
• Blending the vegetables: Add them after blending and stir by hand to keep their pieces intact.
• Forgetting the salt division: Use 1/4 tsp with the vegetables and put the remaining salt in the processor.
• Leaving the pan ungreased: Grease the pie dish well when making the crustless version.

How to store

Refrigerate leftover quiche in a covered container and eat within 3–4 days. Reheat slices in the oven until warmed through, or use a microwave for a quicker serving.

Frequently asked questions