Vegan Quiche

Get ready for your next brunch recipe: Vegan Quiche! As I’ve definitely stated before, brunch is pretty much the best meal of all. There’s nothing better than a lazy Saturday or Sunday morning when you wake to no alarm, stroll into the kitchen, and start planning your breakfast over a hot cup of freshly brewed coffee (or a mimosa!).

I was never a huge egg fan before going vegan, but Scott definitely was, so we often try to mimic the traditional eggy breakfast staples. What makes this vegan quiche recipe so convincing is the use of the Follow Your Heart Vegan Egg, which comes as a powder in a shelf-stable box and is available nationwide at most health food stores. It is also available online. Mixed with cold water, it forms into a perfect eggy substance when cooked! I mainly use it for baking purposes and would not recommend it for scrambles.

The crust recipe is ridiculously easy, too. Any element of a recipe to save time helps!

Vegan Quiche Blended Base

What makes this different from another vegan quiche recipe you might find online is that I used a mixture of extra firm tofu and the Follow Your Heart Vegan Egg. It’s a miracle worker at firming up and mimicking the fluffy texture of traditional egg quiche, but without the presence of the extra firm tofu chunks, it’s a little too spongy. The tofu allows for a lovely bite and mouth feel here. Be sure not to use silken or soft tofu as it will be too liquid. So prepare 3 FYH vegan eggs separately according to the package directions, and then add it at the end as directed in my recipe instructions. 

You can use whatever veggies you like here. I went with my favorites—onions, mushrooms, and spinach. I chose to top this vegan quiche recipe with fresh tomatoes and a few vegan cheese shreds before baking. Then I added my cashew cheese sauce after I pulled it from the oven. 

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Vegan Quiche

Recipe by The Friendly Feast

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Course Breakfast

Cuisine American

Servings 4 people

Ingredients

  

Quiche Crust

• 1 cup all purpose flour
• 1/2 tsp salt
• 1/4 cup canola or olive oil
• 1/4 cup cold water

Vegan Quiche

• 3 T olive oil
• 1 medium onion chopped
• 1 cup mushrooms sliced, optional
• 7 oz. extra-firm tofu (pressed between paper towels to remove water)
• 1 tsp garlic powder
• 1 tsp onion powder
• 2 T nutritional yeast
• 1/4 tsp kala namak (black salt) , regular salt may be substituted
• 1/8 tsp black pepper
• 1 cup fresh spinach roughly chopped
• 3 Follow Your Heart vegan eggs (prepared according to package)
• 3 slices fresh tomato , halved
• 1/4 cup vegan cheese (optional)

Instructions

 

Quiche Crust

• Whisk flour and salt together in a medium sized bowl. In a separate bowl, combine oil and cold water. Pour liquids into the flour mixture, and stir until thoroughly combined. Press into a pie pan (it’s nice to make little designs using a fork on the edges of the crust) and set in fridge while you’re making the quiche.

Vegan Quiche

• Preheat oven to 350 degrees F.
• Heat the olive oil in a medium saucepan on medium heat. Add onions and cook, stirring often until onions have softened slightly. Add mushrooms to the pan and cook for 5 more minutes, stirring occasionally. Remove from heat and set aside.
• Crumble the pressed tofu into a large heat-safe mixing bowl. Add all other spices and the spinach to the bowl and mix thoroughly. Add in the cooked onion/mushroom mixture and stir. Lastly, add in the 3 vegan eggs and combine thoroughly.
• Quickly pour this quiche batter into the prepared crust. If you’d like, add tomato and/or vegan cheese to the top of the quiche now and then bake for 30 minutes. Check occasionally to ensure your crust isn’t getting too dark. If it is, put some foil over top of it. Test the quiche by inserting a knife and making sure the batter is cooked through and no longer liquidy.

Keyword breakfast, quiche, vegan quiche