Vegan Tofu Quiche

Ingredients

• 1pre-baked pie crust (wheat-based or gluten-free)
• 1 smallred onion, finely diced
• 2 clovesgarlic, minced
• 1 mediumcourgette, finely diced
• 1 largered pepper, finely diced
• 1 bunchkale, de-stemmed and shredded
• 2 teaspoonsHerbes de Provence
• to tastesea salt
• to tastefreshly ground black pepper
• 340 g (12 oz)firm tofu, drained
• 15 g (¼ cup)chives, chopped
• 15 g (¼ cup)parsley, chopped
• 340 g (12 oz)firm silken tofu
• 120 ml (½ cup)unsweetened plain dairy-free milk drink or creamer
• 15 g (¼ cup)nutritional yeast
• 2 tablespoonscornflour
• 1 tablespoonchampagne vinegar or white wine vinegar
• ½ teaspoonturmeric
• ½ teaspoondry mustard
• ½ teaspoonblack salt

Instructions

1. 1

   Heat the oven

   Heat the oven to 200°C (400°F) and lightly grease 6 muffin cups.

2. 2

   Cook the vegetables

   Warm a frying pan over medium heat and coat it with spray oil. Add the onion and cook for about 5 minutes, until translucent. Stir in the garlic and cook for about 3 minutes, until very fragrant. Add the courgette, pepper, kale, Herbes de Provence, sea salt and freshly ground black pepper. Cook for a further 7 minutes, or until the vegetables are soft.

3. 3

   Crumble the tofu

   Gently press the regular tofu to remove excess water, then crumble it into a large mixing bowl. Add the cooked vegetables, chives and parsley.

4. 4

   Blend the filling

   Put the silken tofu, dairy-free milk drink or creamer, nutritional yeast, cornflour, vinegar, turmeric, dry mustard and black salt in a blender. Blend until smooth, stopping to scrape down the sides as needed.

5. 5

   Combine the mixtures

   Scrape the blended mixture into the bowl with the tofu and vegetables. Stir until everything is evenly combined.

6. 6

   Fill the crust

   Place the pie crust and muffin cups on a baking sheet. Pour the tofu mixture into the cooked pie crust, then divide any extra mixture among the prepared muffin cups.

7. 7

   Bake the quiche

   Bake for 45 minutes, or until a toothpick inserted in the centre comes out clean.

8. 8

   Cool before serving

   Leave the quiche to cool for 10 minutes before serving.

What is vegan tofu quiche?

Quiche is a savoury French-style tart, traditionally made with a pastry shell and a set egg-and-cream filling. This vegan version replaces that filling with tofu and adds vegetables, herbs and nutritional yeast.

Two kinds of tofu give the filling its character: firm tofu adds body, while silken tofu blends into a smooth base. The pre-baked crust provides a crisp contrast to the tender filling.

Nutrition and macros by portion

The nutrition label shows one serving as written: 295 calories, 15g protein, 26g carbs, 15g fat.

The listed nutrition is per serving: 295 kcal, with 15 g protein, 26 g carbohydrate and 15 g fat. The tofu supplies much of the protein, while the crust and vegetables contribute carbohydrates and the tofu and pastry contribute fat. Pair a portion with a generous salad or extra vegetables for a more balanced plate.

Why use two kinds of tofu?

Firm tofu: Press it gently, just enough to remove excess water, then crumble it so there are small pieces throughout the filling.

Silken tofu: Blend it with the dairy-free milk drink and seasonings until smooth. This creates the creamy mixture that binds the vegetables and crumbled tofu.

Cook the vegetables first

Aromatics: Let the onion soften before adding the garlic; the garlic needs less time and can become bitter if cooked too long.

Vegetables: Cook the courgette, pepper and kale until soft before mixing them into the tofu. This gives them time to release moisture in the pan rather than into the quiche.

Build the savoury flavour

Seasonings: Herbes de Provence, turmeric, dry mustard and black salt provide the filling's savoury, gently aromatic profile. Add sea salt and pepper to the vegetables to taste.

Nutritional yeast: It brings a savoury, cheese-like note, while the vinegar adds a little sharpness. Blend these ingredients thoroughly so the flavour is distributed evenly.

Check the filling is set

The filling is ready when a toothpick inserted into the centre comes out clean after 45 minutes of baking. If it still looks wet at the centre, continue baking until it passes that check.

Rest the quiche for 10 minutes before serving. The short cooling time helps the filling settle and makes it easier to portion.

Use the extra filling

The method divides any excess mixture between 6 greased muffin cups, so the filling can be baked alongside the pie. Keep the crust and cups on the same baking sheet as directed.

The recipe does not give a separate baking time for the muffin portions, so check that they are set and use the toothpick cue rather than assuming they need the full time.

What to serve alongside

Serve a slice with a crisp green salad or lightly dressed leaves to balance the rich, savoury filling. Steamed green vegetables are another simple option.

For a more substantial meal, add roasted potatoes or bread. Keep the sides lightly seasoned so the herbs and tofu filling remain the focus.

Recipe notes & tips

• Drain the firm tofu well, but press it gently so it does not become too dry.
• Cut the vegetables into small, even pieces so they mix easily through the filling.
• Blend the silken tofu mixture until smooth, scraping down the blender sides as needed.
• Taste the cooked vegetables before combining them with the filling and adjust the seasoning if needed.
• Set the pie crust and muffin cups on a baking sheet before filling them to make transferring easier.
• Let the quiche rest for 10 minutes after baking so the filling can settle.

Variations

• Swap the greens: Use spinach in place of kale, cooking it until wilted before mixing it in.
• Change the herbs: Use another dried herb blend if you do not have Herbes de Provence.
• Add mushrooms: Cook diced mushrooms with the other vegetables until soft.
• Use a different crust: Choose a gluten-free pre-baked crust to make the dish gluten-free, checking its ingredients.
• Adjust the pepper: Use yellow or orange pepper instead of red for a different colour and flavour.

Common mistakes to avoid

• Skipping the vegetable sauté: Raw vegetables can release moisture into the filling; cook them until soft first.
• Overcooking the garlic: Add it after the onion and cook only until fragrant, about 3 minutes.
• Leaving the silken tofu lumpy: Blend until smooth, scraping down the sides of the blender as needed.
• Overfilling the crust: Add the extra mixture to the prepared muffin cups rather than letting it spill over.
• Cutting too soon: Rest the quiche for 10 minutes before serving so the filling can settle.

How to store

Refrigerate leftovers in a covered container for up to 3 days. Reheat portions in the oven until warmed through, or microwave them; the crust may soften when reheated.

Frequently asked questions