Vegan Quiche
A silken tofu filling with spinach, red pepper and turmeric in a crisp oil pastry, baked for 40 minutes.
Photograph credit: Vegan quiche! by Sharon · CC BY-SA 2.0 · Flickr · this resized copy is shared under the same licence
Vegan Quiche: Step by Step
Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.
-
Mix the flour and salt, add the oil and water and bring to a dough. Wrap and chill for 30 minutes.
-
Heat the oven to 190°C / 375°F. Roll the pastry to fit a 23 cm tin, prick the base, line with baking paper and beans and bake for 10 minutes. Remove the paper and beans.
-
Cook the onion and pepper in a spoonful of oil for 5 minutes. Add the spinach and cook until wilted. Squeeze dry.
-
Blend the tofu, cornflour, nutritional yeast, mustard, turmeric, soy milk and salt until smooth. Stir in the vegetables.
-
Pour into the case and bake for 30 minutes until set and golden. Cool for 15 minutes before slicing.
What Can Go Wrong
- Squeeze the spinach dry.
- Blend the tofu until completely smooth.
- Cool before slicing.
About This Recipe
The first thing you notice when it comes out of the oven is the colour: a golden filling flecked with green spinach and red pepper, in a crisp pastry case. The golden shade comes from turmeric, which stands in for the colour of egg yolk.
Silken tofu blended with cornflour, nutritional yeast and mustard sets into a firm, sliceable custard in the oven. Blend it until completely smooth, as any lumps will stay. The cornflour is the thickener that gives it a clean slice. Squeeze the spinach dry: wet spinach turns the filling watery and prevents it from setting.
The pastry is made with oil instead of butter, which is simple to mix and forgiving to roll, though a little more crumbly. Chill it for 30 minutes, press it into the tin and blind bake for 10 minutes so the base stays crisp. Let the quiche cool for 15 minutes before slicing; the filling firms up as it rests and is best at room temperature.
What to Serve It With
Green salad · Tomato salad · Roasted potatoes
Keeping Vegan Quiche
Keeps for 3 days in the fridge. Serve cold or reheat at 180°C / 356°F.
Quick Answers
How long does Vegan Quiche take to make?
25 minutes of preparation and 40 minutes of cooking, plus 45 minutes of chilling and cooling, so allow 1 hour 50 minutes from start to finish. The recipe serves 6.
The Numbers per Serving
Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.
Your notes on this recipe
Cooked this? Keep a note for next time
Compiled by Turab
Checked by script for timings, diet labels and nutrition arithmetic. How the recipes are checked.
First published ; last changed .
You Might Also Like
More French cooking and breakfast ideas from Weekly Delight.
Vegan French Toast
Thick bread slices soaked in a cinnamon and vanilla batter of soy milk and cornflour and fried until golden.
Tofu Scramble
Crumbled extra-firm tofu cooked with turmeric, cumin, peppers and spinach into a golden, savoury vegan scramble that…
Vegetable Frittata
Eggs started on the hob and finished under a grill, with the vegetables cooked properly first so they do not water…
Provençal Ratatouille
The Provençal original, in which each vegetable is cooked separately before they are married — the only way to get…
Cheese and Ham Croissant
Warm croissants split and filled with ham, gruyere-style cheese and Dijon mustard, heated until the cheese melts.
Confiture de Fraises
Strawberry jam made by macerating the fruit in sugar overnight, then boiling for 30 minutes until it sets.