Quiche can be served for breakfast, brunch, lunch, dinner or as a filling snack any time of the day. It tastes good both warm straight out of the oven and chilled out of the fridge.
This quiche has a simple flaky crust with an extremely creamy, moist, and eggy filling with a slightly cheesy flavor. For the traditional egg quiche, we use tofu and chickpea flour for the perfect texture and a sprinkling of black salt (aka kala namak) for flavor. If you prefer a soft, almost melty filling, bake the quiche for about 45 minutes. This version is best served fresh. For a harder (and easier to cut) version, bake your quiche for about an hour total. Baking time may vary depending on your oven and baking pan, so test your quiche with a toothpick before removing it from the oven.
One of the things we love most about this vegan quiche is that it’s very customizable. You can double the filling if you prefer fewer veggies and more eggy and cheesy goodness. Or add extra vegan cheese to the mix for an even richer texture.
A no-waste recipe for decluttering the fridge
We hate wasting fresh vegetables we bought from the farm stand, the CSA, or the local market. This recipe is a great way to use up leftover veggies from the fridge or freezer. You can even use leftover veggies here. Carrot peels, carrot tops, potato peels, kale stalks, broccoli stalks, mushroom stalks, wilted veggies, or herb stalks are just a few of the things that work well.
Choose vegetables that are in season and make spring, summer, fall, or winter versions. Or just use whatever you have on the bottom of your fridge. No more wasting random veggies with this recipe. You can use your wilted veggies, veg peels, leftover frozen veg mix, or half-empty cans of beans.
If you don’t have enough leftover veggies at the moment, just collect all your sad looking produce in a bag or container in the freezer. Then when you’ve had enough, make quiche!
In general, for this quiche you can choose what you like about raw, steamed or grilled vegetables. Tomatoes, spinach, mixed mushrooms, green peas, zucchini, kale, squash, sun-dried tomatoes, broccoli, or leeks work particularly well here. Cut the vegetables into smaller pieces and use a mandolin or vegetable peeler to thinly slice starchy vegetables. Play around with different cuts to make things visually interesting.
Instead of a large one, you can also make mini quiches. Small cupcake liners work best here. Try playing around with vegetable combinations: classic spinach and tomato, a healthy green version with asparagus, green peas and broccoli, a kid-friendly zucchini and sweet potato, or our fall version here. We used a mixture of Brussels sprouts, sweet potatoes, carrots, parsnips, potatoes, DailyGoodTipss, chanterelles and red onions.
Preparation time: 25 minutes
Cooking/baking time: 45 minutes
Autumn veggie quiche
For the cake base:
- 1 cup/130g whole wheat flour
- 85 g cold vegan butter, diced
- 1/4 tsp salt
- up to 4 tablespoons of ice cold water
For the filling:
- 300 g silken tofu
- 1/2 cup/120ml water
- 4 tbsp chickpea flour
- 2 tbsp tapioca starch
- 3 cloves of garlic
- 1.5 tbsp tahini
- 1.5 tbsp nutritional yeast
- 1 lemon, juiced
- 1 tbsp mustard
- 1 tsp white miso paste (optional)
- 1/4 tsp turmeric
- 1/2 tsp black salt
- 1/4 tsp black pepper
- 6-8 cups mixed vegetables (see notes)
- 3 tablespoons chopped herbs (e.g. rosemary, thyme, sage or savory)
- 2 tbsp walnuts, chopped
- Preheat the oven to 190°C.
- Put the flour, butter and salt in a food processor. Pulse a few times, then slowly add cold water, 1 tablespoon at a time. Pulse and add water until a dough ball forms.
- Place the dough on a floured surface and roll out into a large circle to form the crust.
- Pour the batter into a lightly greased 23 cm cake tin and press down lightly with your fingers. Shape the edges and prick the base several times with a fork. Place in the refrigerator until the filling is prepared.
- For the filling, place the ingredients in a blender and blend until smooth. Fold in vegetables and herbs.
- Pour the vegetable and filling mixture onto the pie crust and flatten the top. Sprinkle with chopped walnuts.
- Cover the quiche with aluminum foil and bake for 30 minutes, then remove the foil and bake an additional 15 minutes for a creamy inside, or 20-30 minutes for a firmer filling.
- Allow to cool slightly before slicing.
Looking for a quick and cheap shortcut?
- Opt for a store-bought pie crust or puff pastry instead of homemade crust.
- If silken tofu is expensive at your local grocery store, use regular tofu instead.
- Frozen vegetables are cheaper here, but just as good as fresh.
Wanna make that a little healthier?
- If you prefer, use coconut oil for the crust instead of vegan butter
- Add a tablespoon of ground flaxseed to the crust for extra omegas
- Or make this quiche without any crust at all. Simply leave out the dough and bake the filling in the tin. It works best with smaller or single-serve cakes
- Add some extra greenery to your fill. Spinach, collards, DailyGoodTipsroot or kale are all delicious here.
Would you like to impress your guests?
- Instead of making one large quiche, make several mini quiches! Children in particular will enjoy this
- Use white flour or a mixture of white and whole wheat flour if you’re looking for a less “earthy” flavor
- Make your filling extra indulgent by tossing in some extra grated vegan cheese or crumbled vegan feta
- Double the amount of the filling and reduce your veggies a little if you like
- Cubed smoked tofu or vegan ham are also great additions
calories 330 | total fat 15g | Saturated fat 2.7 g | sodium 464mg | Total carbohydrates 38 g | fiber 5.9g | Total sugar 4.8 g | protein 12.4g | Calcium 197 mg | Iron 3mg | Potassium 331 mg |