A vegan quiche was never something the interested me, until I made one - now I can't get enough. Silken tofu forms the delicious base, providing a creamy and protein-packed foundation.
Roasted peppers, earthy mushrooms, and tender courgettes add a harmonious medley of textures, while an ensemble of aromatic spices infuses every bite with a tantalising blend of warmth and depth. My favourite part about making a vegan quiche is you can use a variety of herbs, spices and vegetables to create different flavours and textures.
In this particular recipe I didn't make the pastry due to time but I am planning on developing this recipe in many different ways and when I do so, I will be making the pastry, so watch out for that one!
Yield: 1 Quiche
Serves: 3-4 People
- 1 block shortcrust pastry
- 1/2 white onion
- 3 garlic cloves
- 4 mushrooms
- 1/2 yellow pepper
- 1 medium courgette
- 2 tsp paprika
- 20g fresh basil
- 1 block silken tofu (drained)
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- 1/4 tsp cayenne pepper
- 1/4 tsp turmeric
- 2 tsp nutritional yeast
- 1/2 tsp kucharek seasoning (optional)
- salt and pepper to taste
- Preheat the oven to 180°C.
- Roll out the shortcrust pastry to a size that extends beyond the edges of the flan tin. Cover the pastry in the tin with baking paper, then place dried beans on top. Bake in the oven for 15 minutes to ensure the pastry base is cooked and prevent a soggy bottom.
- While the base is baking, prepare the vegetables by slicing and dicing them. In a frying pan, heat a drizzle of oil and add the onions, frying for 2 minutes.
- Add the peppers, courgettes, mushrooms, and garlic to the pan, and continue frying until the vegetables become soft.
- Incorporate paprika and fresh basil into the mixture, stirring well. Set aside.
- Using a blender, combine silken tofu, nutritional yeast, garlic powder, cayenne pepper, turmeric, and kucharek seasoning. Blend until a thick and creamy consistency is achieved.
- Stir the fried vegetables into the silken tofu mixture.
- Once the pastry base is out of the oven, discard the baking paper and beans. Pour the tofu mixture onto the pastry and flatten the top.
- Place the quiche in the oven and bake for 45 minutes.
- After the quiche is cooked, allow it to rest for 10 minutes before slicing. This recipe yields approximately 12 slices.