Versatile Vegan Quiche

Yesterday, I happened upon a package of puff pastry dough in my freezer and decided that it was about time that I use it. The other items in my fridge and pantry inspired me to come up with this vegan quiche, which was really yummy and which I’ll definitely make again.

Versatile Vegan Quiche

I used a lot of turmeric in this recipe, because just like my Tofu Scramble, it adds a nice bright yellow color to any recipe that would traditionally call for eggs. Turmeric is super high in anti-oxidants so I try to use it as much as possible, but it doesn’t impart a lot of flavor so feel free to leave it out it you don’t have any on hand.

Versatile Vegan Quiche

This quiche can be very versatile. I made a spinach filling, and then topped the quiche with sliced tomatoes, but the following combinations would also be really yummy:

  • spinach & mushroom
  • sundried tomato & basil (& black olive)
  • wild mushroom with truffle oil & thyme (you may want to exclude the paprika & tumeric for this one)

The filling is pretty basic, so you can really customize it with whatever you feel like (or whatever you have sitting in the fridge or counter) and fresh herbs like basil, coriander or thyme would be great in this too.

I don’t own a pie plate here in Sydney, so I just used a 23x14cm oven-safe dish.

5.0 from 2 reviews
Versatile Vegan Quiche
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main, Entree
Cuisine: Vegan
Serves: 6-8
Ingredients
  • 1 tbsp olive oil
  • 1 small onion, chopped
  • 1 garlic clove, minced
  • ½ bag fresh spinach (or ½ package of frozen spinach, thawed and drained)
  • ½ cup cashews, soaked in water for an hour and drained
  • ½ block firm tofu
  • ¼ cup nutritional yeast
  • 4 tbsp soy milk
  • ½ tsp tumeric
  • salt & pepper
  • 1 sheet defrosted puff pastry dough, or 1 vegan pie crust
  • ¼ tsp paprika
  • 1-2 tomatoes, sliced (optional)
Instructions
  1. Preheat oven to 375F/190C.
  2. Heat olive oil over medium heat, and saute onions and garlic until translucent, about 2 minutes. Add spinach and cook until wilted. Season with salt and pepper.
  3. Grind the cashews in food processor until very fine. Add tofu, nutritional yeast, soymilk and tumeric. Blend until you have a creamy, even consistency (add more soymilk if needed).
  4. In a mixing bowl, combine the onion mixture with the tofu mixture. Season with salt & pepper.
  5. If using puff pastry dough, lay it in a pie plate or other oven-safe dish, creating a border around the edges. Pour the tofu mixture into the dish and spread it evenly. Sprinkle with paprika and top with tomato slices.
  6. Bake in oven for 30 minutes, or until mixture is set and crust has browned.

Versatile Vegan Quiche

UPDATE

August 18, 2011 – Lexi over at After Apple Picking has successfully made this without the crust! It’s an even healthier/lighter option that I will be trying very soon. Thanks Lexi!

63 Comments

  1. I love the brightness of turmeric

    this looks delicious, I so love the fact that there is a vegan puff pastry :)

    Reply
    • vegangela says:

      Thanks Kristina – Yes, me too… I love using it in recipes and it’s way less work than making pie crust from scratch! ;)

      Reply
  2. Nadia says:

    The quiche looks very delicious! I’m having guests for couple of weeks and I’m still working on healthy vegan recipes they might like, this one looks perfect for that! :)

    Reply
    • vegangela says:

      Hi Nadia, thanks for your comment! Let me know if you make it and what everyone thinks. I am thinking of making mini-quiches next time in a muffin pan ;)

      Reply
  3. This would be perfect for Easter! I just happen to have some phyllo dough in my freezer, too. :-)

    Reply
    • vegangela says:

      Thanks for your comment, Maryea! Let me know how it turns out and what combinations you choose ;)

      Reply
  4. I also have a phyllo pastry sheet in the freezer and my husband loves quiche! I’m going to give this a try this weekend! Thanks!

    Reply
    • vegangela says:

      Cool – let me know how it turns out for you! Pretty easy if you’ve always got phyllo in the freezer and tofu in the fridge, as you can then just toss whatever veggies you have on hand ;)

      Reply
  5. I made this quiche this morning. It’s AMAZING!! LOVE IT!! Thanks for the recipe. I posted my results: http://epicureanvegan.com/2011/04/23/angelas-vegan-quiche/
    This is great for Easter, too! :)

    Reply
    • vegangela says:

      THANKS so much for your post and comments. I’m so happy that you loved this recipe. It’s so versatile, isn’t it? I’ll definitely be trying other variations, including using a muffin tin next time to make mini quiches and are (hopefully) freezable. Anyway, thanks again for the support!

      Reply
  6. Kim says:

    Hi, Angela. I just found your website (looking for a vegan quiche for Easter), and I told my husband that I stuck gold! Poking around, I found too many recipes to copy and paste, so I’ve just added you to my list of Favorites. I can already tell that I’ll be visiting often. You’ve inspired me just in the ten minutes I’ve been playing. I guarantee you’ll be appreciated tomorrow (Easter) and for many special meals in our future. Happy Today! —K*

    Reply
    • vegangela says:

      Hi Kim – Thanks so much for your comment. Let me know if you make this and how it turns out for you. Looking forward to hearing from you – Happy Easter! :)

      Reply
      • Kim says:

        Oh, my goodness! A huge success! I added your baked tomato risotto as a side, and Chocolate Truffle Torte for dessert. All, amazing! Great day in Washington state.

        Happy Easter to you. (Happy Everything, for that matter.)

        K*

        Reply
        • vegangela says:

          WOW, are you serious? I would be honored if you chose to make just ONE of my recipes for your Easter meal… but 3?! That’s so awesome! Thanks so much for letting me know, you just totally made my day!

          PS – Isn’t the risotto so easy? I love recipes like that! :)

          Reply
  7. This sounds soooo delicious! I am on the hunt for good savory breakfast ideas!! thanks!

    Reply
    • vegangela says:

      Hi Jessica – thanks for your comment, let me know if you make it & what you think!

      Reply
  8. jd says:

    A,
    try a mashed potato crust for a different taste. fill pie pan with 1/4″ layer of mashed potatoes. Brush with olive oil, bake 400 for 20 minutes, fill with your filling and bake till done. enjoy.

    Reply
    • vegangela says:

      Hi JD – Thanks for that tip – I’ve never heard of a mashed potato crust before but it sounds yummy. Adding it to my “to try” list. Thanks!

      Reply
  9. Caitlyn says:

    Wow – I found this last night, and made it tonight. I used butter beans instead of cashews, and I also threw in some mushrooms – SO delicious!
    Thank you for sharing!
    Caitlyn

    Reply
    • vegangela says:

      Hi Caitlyn – Thanks so much for taking the time to leave feedback. I love the idea of using beans instead of cashews and I’ll definitely try that! :)

      Reply
  10. Cait says:

    Hi Angela,

    Just a quick query about the amount of tofu you used. It says half a block so would it would it be safe to assume you used half a 500-550 gr block?

    Thanks,
    Cait

    Reply
    • vegangela says:

      Hi Cait – I believe it’s about a 450g block, so 225/250g should be perfect. Let me know how it goes!

      Reply
  11. lexi says:

    Hi Anglea – I’ve just found your blog through a friend and have been having a great time trawling through your posts this morning. I’m not vegan, but I love all kinds of food and cooking, so it’s been really interesting. Thanks! This quiche looks delicious. I was wondering if you think the filling would stand up to being baked like a frittata – without the pastry, I mean. I make a recipe of my grandmother’s called ‘impossible quiche’ that is just quiche filling and I’d love to be able to replicate it with tofu. What do you think?

    Reply
  12. lexi says:

    P.S. I just typo-ed your name in my last post. So sorry!

    Reply
    • vegangela says:

      Hi Lexi! Thanks for your comments. Yes, I think this quiche would work without the filling, although you’d probably want to oil your dish, so that the filling doesn’t stick. Let me know if you try it that way & what you think of the quiche :)

      Reply
    • vegangela says:

      Oh, and that’s ok about the typo – no worries! :)

      Reply
  13. Sarah Delanty says:

    I made this last week! I’m new at trying to be a vegan but I haven’t eaten beef or pork or other red meats for 30+ years. I really love your site! It is a challenge for me to find food that doesn’t have eggs or dairy. But I am getting there and it is getting easier. Thanks for this one! I made a mistake and pureed everything into one green paste and used Old Bay Seasoning because I didn’t have paprika. It tasted great but looked “interesting.” My kids wouldn’t touch it. Ah-Well. Thanks again for your amazing recipes.

    Reply
    • vegangela says:

      Hi Sarah! Thanks so much for your comments and congratulations on trying to eat vegan. I’m glad that my website can be of service. That’as funny about your “green quiche” but I bet it tastes great. Keep in touch and let me know if you make anything else on the site. All the best!

      Reply
  14. Stephanie says:

    I made your quiche for Christmas Eve and it was a ‘hit’. Everyone loved it! Thanks for sharing.

    Reply
    • vegangela says:

      That’s fantastic – glad to hear it!!

      Reply
  15. Lee says:

    Wow this looks great, I’m excited about this recipe and cant wait to try it. Have tried making few different Vegan quiche recipes without much luck but this look like it’ll work and taste amazing!

    Reply
    • vegangela says:

      Hi Lee – Thanks for stopping by. Let me know if you try my recipe and what you think!

      Reply
  16. Cait says:

    I made this for the first time tonight after having it on my to do list for a very lomg time. WOW! is all i can say going straight on the staples list!

    Reply
  17. Sudevi says:

    Hi, this looks great. I live in a house with 9 other people and I’m wondering how many people this serves…?

    Reply
    • vegangela says:

      Sorry for the late reply… The recipe says 6-8. Thanks!

      Reply
  18. Bonnie says:

    It’s probably a given, but do you drain/press your tofu first? I’ve made this a couple times and it’s delicious, but I think my texture is a little off. Either I’m not supposed to press the tofu as much as I do, or I should maybe add more milk. Thanks!

    Reply
    • vegangela says:

      Unless indicated, I don’t normally press tofu in these recipes. Try not pressing the tofu next time, it should work out better for you…

      Reply
  19. Megan says:

    Thank you SO much for posting this! I’m eating it right now and it’s amaing!! I also did it without crust :) I am newly vegan and stumbled upon your blog and tried quite a few of your recipes now and they’re all delcious!!!!

    Reply
    • vegangela says:

      Fantastic! Thanks for the kind words about my blog. I really need to make this without the crust – a much healthier option ;)

      Reply
  20. JBC says:

    I made this today ( spinach/mushroom & pre-made crust ) , and it was excellent ! It was especially good cooled in the fridge. A great find for a new vegan / inexperienced cook. Thanks for the recipe…

    Reply
    • vegangela says:

      That’s great, I’m so glad that it worked out for you – thanks for taking the time to comment :)

      Reply
  21. Jane says:

    Thanks for the recipe, I am going to try to make this! I have never tried making a vegan quiche!

    Reply
    • vegangela says:

      You’re welcome – please let me know what you think of it :)

      Reply
  22. Jane says:

    Love this recipe! It’s a favourite in this house & even non-vegans who have tried it at picnics etc have liked it. My favourite ‘filling’ is broad beans & roast peppers – I miss off the paprika & top with a tiny drizzle of olive oil.

    Reply
    • vegangela says:

      YUM, I love that flavor combination. I’m glad you like the recipe – thanks for taking the time to share :)

      Reply
  23. Jill says:

    Thank you, thank you, thank you! The most ‘real’ thing I have made yet. I used mushrooms, broccoli and carrot with a shortcrust (vegan) pastry. I was so hoping it would be good and it surpassed my expectations.

    Reply
    • vegangela says:

      I’m so glad to hear that! Thanks for taking the time to write :)

      Reply
  24. Caroline Harris says:

    I have made this quiche with and without the pastry and it is very good. Use my own shortcrust pastry which I bake “blind” then add the filling and cook thoroughly.
    I use the basic filling recipe and add whatever is at hand to vary it. Today we are having spinach, mushroom and butternut squash. Sometimes make it spicy which we eat cold with salad. Thanks for the recipe.

    Reply
    • vegangela says:

      Those are all great ideas, thanks so much for sharing them!

      Reply
  25. Dara says:

    Made this tonight… GREAT!

    Reply
    • vegangela says:

      Yay! Thanks for taking the time to comment :)

      Reply
  26. Joana says:

    OMG I JUST MADE IT AND IT’S SOOOO GOOOOD!! I added some kala namak for the eggy flavour … and mixed herbs as well as some soy cream mmmmmmm great

    Reply
  27. I’ve been looking for a vegan pie recipe like this! Looks delicious :)

    Reply
    • vegangela says:

      Thank you! Let me know if you try it :)

      Reply
  28. Susan says:

    Just made this tonight – turned out well (even though I didn’t soak the cashews!) and was delicious! Will definitely do it again, and try with mushrooms, herbs, etc. Thanks so much for the recipe :)

    Reply
    • vegangela says:

      I’m so glad to hear it! Thanks for taking the time to comment :)

      Reply
  29. Diane says:

    Our daughter is allergic to dairy and eggs and now, at college, is embracing veganism. I made this quiche for her for Christmas Brunch and she just texted to ask that I make it for her when she comes home next. I have tried many vegan quiche recipes and this one is SO delicious that it has already become a staple! Thank you for your creative genius!

    Reply
    • How sweet of you to make my vegan quiche for Christmas brunch. Reminds me of something my own mom would do! I’m so glad to hear that the quiche has been such a hit. It’s been ages since I’ve made it myself. Thanks writing and reminding me to make it again :)

      Reply
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