How to Make an Easy and Delicious Vegan Quiche

Ingredients

• 250 g Flour (plus extra for rolling)
• 100 g Vegan Butter (cold)
• 1 tsp Salt (for the dough)
• 5 tbsp Cold Water
• 4 Onions (medium, sliced)
• Spinach (fresh, a handful or as desired)
• Salt and Pepper (to taste for the vegetables)
• 1 tsp Thyme
• 400 g Firm Tofu (1 block)
• 2 tbsp Nutritional Yeast Flakes
• 2 tbsp Corn Starch
• 3 tbsp Chickpea Flour
• 2 tbsp Olive Oil
• 0.5 Lemon Juice (from half a lemon)
• 50 g Cashews (raw)
• 240 ml Plant Milk (unsweetened (soy milk recommended))
• 1.5 tsp Salt (for the filling)
• 0.5 tsp Turmeric
• Black Pepper (to taste for the filling)
• 0.5 tsp Kala Namak (optional, for eggy flavor)
• Tomatoes (sliced, for topping)

Steps

1. 1

   Prepare the dough by first adding the cold vegan butter into the flour and salt until the mixture resembles coarse crumbs.

2. 2

   Add the cold water and knead for about a minute, just until everything comes together. Try not to overwork it.

3. 3

   Let the dough chill in the fridge while you prepare the filling.

4. 4

   Slice the onions into thin rounds or half-moons.

5. 5

   Melt a little vegan butter in a large frying pan and cook the onions over medium heat for at least 10 minutes, until they're nicely browned and caramelised.

6. 6

   While the onions are cooking, roll or press the dough into a quiche or cake pan. Prick the base all over with a fork.

7. 7

   Prebake the crust at 180°C (350°F) for 10 minutes.

8. 8

   While the crust is prebaking, add the spinach, thyme, salt, and pepper to the onions in the pan. Cook for another few minutes until the spinach has wilted and everything is soft and fragrant.

9. 9

   Remove the quiche crust from the oven once the 10 minutes are up.

10. 10

    In a blender, combine the tofu, plant milk, water (if needed), lemon juice, nutritional yeast, cashews, chickpea flour, corn starch, turmeric, salt, and kala namak (if using).

11. 11

    Blend until completely smooth. If the mixture seems too thick, add a splash more water or plant milk.

12. 12

    Stir the cooked onion and spinach mixture into the blended filling.

13. 13

    Pour the filling into the prebaked quiche crust and spread it out evenly.

14. 14

    Arrange the tomato slices on top of the filling.

15. 15

    Bake for 30 minutes at 180°C (350°F).

16. 16

    Once baked, let the quiche cool for at least 30 minutes before slicing and serving. The longer it rests, the better the texture will be.

Notes

The author recommends making this ahead of time as the flavor and consistency improve as it sits. For a gluten-free version, swap the regular flour in the crust for a gluten-free flour blend. Avoid adding high-water content vegetables like raw zucchini or peppers directly into the filling; roast them first instead.

Nutrition per serving

• main
• vegan
• vegetarian
• brunch
• meal-prep
• baked
• quiche