Let’s all agree quiche is delicious food to make. And the great thing is that you don’t need to give it up if being vegan. Of course, no eggs can be seen or radar. But you do a little magic in the kitchen and voilà- the perfect eggless vegetables-loaded quiche is born! Just in time for Easter.
Easter egg, chocolate eggs, deviled eggs, egg hunt. Well, eggs sure are a big part of Easter. And to be honest it feels a bit weird to celebrate it since I am neither religious or eat eggs anymore. But being raised in a family where Easter and all-the-things-eggs were a real deal I still have a thing for it too. Last year I made chocolate creme eggs and it was great, but this time I wanted to create a dish that originally has real eggs in it.
CHICKPEA FLOUR VS TOFU
This year it will be just me and my boyfriend on Easter. Thus I didn’t want to go too crazy with the amount of food I make. So I thought what is a perfect dish to make for breakfast that we can eat later too? Quiche. Vegetables-loaded vegan quiche to be precise. You can mainly make vegan quiche by using chickpea flour or tofu. But since I am not a huge fan of chickpea flour I chose to experiment with tofu. I think using tofu makes it more creamy and smooth that is great if you are trying to mimic eggs. And let me tell you, that it turned out great from the first try! Vegan quiche was firm, yet soft, and the black salt gave it that perfect “eggy” flavor.
PUFF PASTRY MAGIC
The good thing about quiches is that you can pack them with many vegetables. And this is exactly what I’ve done! I added spinach, red onion, mushrooms, and sundried tomatoes. It really gives a full bunch of flavors for this recipe! Originally, quiche is made with flaky pie crust, but I wanted to make this recipe even more simple. Therefore I use a frozen puff pastry sheet that you can get in any supermarket. I could go above and beyond about how much I love puff pastry. But let’s just get one thing straight- it is just brilliant. Flaky pie crust is more firm and puff pastry makes a base softer in this recipe.
BAKING THE CRUST
To make sure that vegan quiche base bakes evenly before adding the filling, I recommend to bake it for a little bit on its own. Add the pastry sheet into the pie pan, poke some holes with a fork and bake for around 20 minutes. It will rise a lot, so you need to flatten it with your hands again. Just keep in mind that it is hot!
QUICHE PAN SIZE AND QUICK TIP
Also, to make the amazingly delicious vegetables-loaded vegan quiche I used a 25.5 cm (around 10-11inch) pie pan. I could not find one whole pastry sheet, so I combined two. I just put them both straight into the pie pan and pressed the edges together. If you have any excess dough left, you can brush it with some plant-based milk, sprinkle it with sugar and bake inside the oven on a cooking sheet at the same time you bake your vegan quiche!
Vegetables-loaded vegan quiche
- Food blender
- Round pie/tart pan
- 400 g plain tofu (medium-firm)
- 3 tbsp cornflour
- 2 tbsp nutritional yeast flakes
- 3 tsp turmeric powder
- 2 tsp Kala namak salt (black salt)
- 1 tsp garlic powder
- 1/2 tsp black pepper
- 1 tsp onion powder
- 2 tsp baking powder
- 3/4 cup almond milk
- 1 sheet puff pastry
- 70 g spinach
- 100 g sundried tomatoes
- 50 g red onion
- 200 g mushrooms (without stems)
- 4 tbsp olive oil
- Preheat oven up to 170 degrees Celcius. (Fan top and bottom heat)
- Brush pie pan with 1 tbsp of olive oil and fold in the puff pastry.
- Align to match the edges and cut the excess dough.
- Poke the bottom with a fork to make some tiny holes.
- Put inside the oven and bake for around 20 minutes until the pastry becomes slightly golden.*
- Wash spinach and mushrooms.
- Slice your onion, mushrooms, and 80 grams of sundried tomatoes.
- Preheat the remaining olive oil in a pan and add mushrooms and onion.
- Sautee for about 10 minutes and add spinach with sundried tomatoes.
- Mix it well and set it aside.
- Breakdown tofu into smaller pieces.
- Add tofu together with almond milk, cornflour, nutritional yeast, all spices, black salt, turmeric, and baking powder to the food blender.
- Blend it until the mixture becomes smooth and well combined together.
- Transfer to the sauteed vegetables and mix them together.
- Pour the filling onto a pre-baked puff pastry base and even it with a spatula.
- Garnish with the remaining 20 grams of sundried tomatoes.
- Put back inside the oven and bake around 30-35 minutes.
- Allow to cool down completely before slicing.*