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Vegetables-loaded vegan quiche

Prep Time30 mins
Cook Time35 mins
Keyword: tofuquiche, veganquiche
Servings: 6


  • 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.*


*puff pastry tends to rise when baking. Flatten it down with your hands after baking the base for around 20 minutes.
*vegan quiche holds its shape best once kept in the fridge overnight.