Ingredients:
For the Crust (optional – you can also use a pre-made vegan crust or skip it for a crustless quiche):
- 1 1/2 cups almond flour (or gluten-free flour of choice)
- 1/4 cup ground flaxseed
- 1/4 teaspoon salt
- 1/4 cup olive oil
- 2 tablespoons cold water
- 1 tablespoon apple cider vinegar
For the Quiche Filling:
- 1 block (14 oz) firm tofu, drained and pressed
- 1/4 cup nutritional yeast
- 1 tablespoon olive oil
- 1/2 teaspoon turmeric (for color)
- 1/4 teaspoon black salt (optional, for an eggy flavor)
- Salt and pepper, to taste
- 1/4 cup plant-based milk (unsweetened)
- 1 tablespoon tahini (optional, for extra creaminess)
- 1 tablespoon Dijon mustard (optional, for extra flavor)
Veggie Mix:
- 1 tablespoon olive oil
- 1 small onion, diced
- 1 bell pepper, diced
- 1 zucchini, diced
- 1/2 cup spinach (or kale), chopped
- 1/2 cup mushrooms, sliced
- 2 cloves garlic, minced
Instructions:
- Preheat the Oven: Preheat your oven to 375°F (190°C).
- Make the Crust (Optional):
- In a bowl, combine the almond flour, ground flaxseed, and salt. Add the olive oil, cold water, and apple cider vinegar. Stir until a dough forms.
- Press the dough into a pie pan or tart pan, forming an even crust. If you prefer, you can use a store-bought vegan pie crust instead.
- Bake the crust for 8-10 minutes, until slightly golden. Remove from the oven and set aside.
- Prepare the Vegetables:
- Heat the olive oil in a large skillet over medium heat. Add the diced onion, bell pepper, zucchini, mushrooms, and garlic. Sauté for 5-7 minutes, or until the vegetables are softened.
- Add the spinach and cook for another 1-2 minutes, just until wilted. Remove from heat and set aside.
- Make the Quiche Filling:
- In a food processor or blender, combine the drained tofu, nutritional yeast, turmeric, black salt, salt, pepper, plant-based milk, tahini (if using), and Dijon mustard (if using). Blend until smooth and creamy, scraping down the sides as needed.
- Taste the mixture and adjust seasoning if necessary.
- Assemble the Quiche:
- Spread the sautéed vegetables evenly on top of the baked crust (if using). Pour the tofu mixture over the veggies, spreading it out evenly.
- Smooth the top and make sure the filling covers all the vegetables.
- Bake the Quiche:
- Bake in the preheated oven for 30-35 minutes, or until the top is golden and slightly firm to the touch.
- Let the quiche cool for 5-10 minutes before slicing.
- Serve and Enjoy:
- Serve your Vegan Quiche warm or at room temperature. It pairs well with a fresh salad or roasted potatoes for a hearty meal.
Tips:
- You can add your favorite vegetables, such as broccoli, asparagus, or tomatoes, for more variety.
- For a richer flavor, add fresh herbs like thyme, rosemary, or basil to the filling.
- Leftovers can be stored in the fridge for up to 4 days, and they also freeze well for later use!
This Vegan Quiche is creamy, savory, and full of flavor. It’s a great plant-based alternative to traditional quiche that everyone will enjoy!
