Did you know this was even possible? A quiche is a crazy non-vegan tart usually made up of eggs, milky, bacon and often cheese. So how do you veganise something that is essentially an egg pie? Thankfully, we have all likely by now realised that tofu works in everything from desserts, to scrambles and burgers. It turns out that it works for quiches too.
This recipe is way too clever to have been an original of mine – I give this credit to ohsheglows who always dishes up the goods. Naturally, I have added a bit of my own spin to it, and the crust is much simpler and no longer gluten free. I will post the recipe, as they aren’t 100% the same, although I did change it slightly (but obviously not enough to actually claim as my own).
Check out the original post to make gluten free and for the author's hints and tips!
- 1½ cups flour
- ½ cup margarine
- 1-2.5 tbsp water, as needed
- 350g firm tofu
- 1 purple onion, thinly sliced
- 4 garlic cloves, minced
- 3 cups sliced cremini mushrooms
- ½ cup fresh basil leaves, finely chopped
- 1 cup baby spinach, chopped
- 2 TB nutritional yeast
- 1 tsp dried oregano
- 1 tsp pink salt (preferably sulfur salt!)
- Using a stand mixer or your fingers; smoosh the butter and flour together to create breadcrumbs.
- Add a little water to bring it together. Knead into a dough.
- Roll the dough out flat, on a piece of baking paper. Flip the paper on to the tart tin, and gently press into the groves. Poke the base with a fork a few times.
- Bake at 180*C for 15 minutes.
- Break apart the tofu block into 4 pieces and add into food processor.
- Process the tofu until smooth and creamy. If it doesn't get creamy, add a tiny splash
- of almond milk to help it along.
- In a skillet, saute the onion and garlic over medium heat for a few minutes. Stir in the mushrooms, season with salt, and cook on medium-high heat until most of the water cooks off the mushrooms, about 10-12 minutes.
- Stir in the herbs, spinach, nutritional yeast, oregano, salt, and pepper until combined. Cook until the spinach is wilted.
- Finally, remove from heat and stir in the processed tofu until thoroughly combined. Adjust seasoning to taste if desired.
- Spoon mixture into baked crust and smooth out with a spoon until even. Bake quiche, uncovered, at 180C for 25 minutes, until the quiche is firm to the touch.