Vegan Quiche: A Delicious, Easy‑to‑Make Plant‑Based Classic
Difficulty: Easy
Portion: Serves 6‑8
Hands‑on time: 35 min – Oven time: 1 hr 15 min
Introduction
If you’ve ever wondered whether a quiche can be both vegan and mouth‑wateringly satisfying, the answer is a resounding yes. The Vegan Quiche recipe below proves that tofu can deliver the silky, set‑custard texture we all love from traditional egg‑based quiches, while mushrooms, garlic, tahini, and smoked vegan cheese bring depth, umami, and a comforting richness.
Designed for beginner‑to‑intermediate cooking enthusiasts, this recipe walks you through every step—from a buttery, flaky crust to a golden, creamy filling—using straightforward techniques and pantry‑friendly ingredients. By the end of the guide you’ll have a show‑stopping centerpiece that’s perfect for brunch, a light lunch, or a satisfying dinner. Let’s dive into the story behind the dish, the star ingredients that make it shine, and the step‑by‑step method that guarantees success every time.
Meal Profile
| Attribute | Details |
|---|---|
| Title | Vegan Quiche |
| Difficulty | Easy |
| Portion | Serves 6‑8 |
| Time | Hands‑on: 35 min • Oven: 1 hr 15 min |
| Description | “Vegan quiche? Yes, it’s possible – and very tasty, too. Tofu takes centre stage, creating the same set custard texture as traditional eggs, with plenty of umami‑rich mushrooms, garlic, tahini and vegan cheese ensuring the flavour is on point.” |
The Vegan Quiche is a plant‑based twist on a classic French tart. Its crust is a simple flour‑and‑plant‑butter shortcrust that becomes light, golden, and slightly sandy to the touch. Inside, a tofu‑based custard is blended with soy cream, plant milk, roasted garlic purée, and a pinch of turmeric for a subtle golden hue. The mixture is enriched with instant mashed potato flakes (for extra silkiness), tahini (for nutty depth), and smoked vegan cheese (for that familiar cheesy bite).
The result is a quiche that looks elegant, tastes indulgent, and stays entirely plant‑based—perfect for vegans, flexitarians, or anyone looking to add more vegetables and protein‑rich tofu to their diet.
Ingredient Highlight
Below is a breakdown of each ingredient, why it’s essential, and a few tips for substitutions or sourcing.
| Ingredient | Role in the Dish | Tips & Variations |
|---|---|---|
| 1 tbsp olive oil (plus extra for greasing) | Provides a light coating for the tart tin and helps sauté the mushrooms. | Use grapeseed or avocado oil for a higher smoke point if you prefer. |
| 250 g plain flour (plus extra for dusting) | Forms the base of the shortcrust pastry. | All‑purpose works fine; for a nuttier crust, swap 25 g of the flour for whole‑wheat or spelt. |
| 125 g salted plant butter (e.g., Flora salted plant butter), cubed | Gives the pastry its buttery flakiness without dairy. | Unsalted butter works if you control the salt elsewhere. |
| 150 g mixed mushrooms, bite‑size | Adds earthy umami and texture to both the crust lining and the filling. | Cremini, shiitake, or oyster mushrooms each bring a unique flavor. |
| 1 tbsp fresh thyme leaves | Bright herbal note that lifts the mushroom sauté. | Dried thyme (½ tsp) works in a pinch. |
| 280 g extra‑firm tofu (drained, roughly chopped) | The protein backbone of the custard, mimicking eggs when blended. | Firm tofu can be used; press to remove excess water for a firmer texture. |
| 150 ml single soy cream alternative (e.g., Alpro) | Provides richness and a creamy mouthfeel. | Coconut cream or oat‑based cream are great dairy‑free alternatives. |
| 75 ml unsweetened soy, almond or oat milk | Adjusts the custard’s consistency; keeps it light. | Any unsweetened plant milk works. |
| 2 tsp roasted garlic purée | Deep, mellow garlic flavor without raw bite. | Use roasted garlic cloves mashed with a fork if purée isn’t available. |
| Pinch ground turmeric | Gives a subtle golden colour and a hint of earthiness. | Omit if you prefer a completely neutral colour. |
| 4 tbsp instant mashed potato flakes (dairy‑free) | Adds body and a silky texture to the custard. | Use cooked mashed potatoes (cooled) if you have them on hand. |
| 2 tbsp tahini paste | Nutty richness that rounds out the flavor profile. | Sunflower seed butter works as a nut‑free option. |
| 100 g smoked vegan cheese, coarsely grated | Delivers that classic “cheesy” taste and a golden crust. | Any firm vegan cheese (e.g., cheddar style) can be substituted. |
| Large handful baby leaf spinach | Adds a pop of colour, nutrients, and a slight peppery bite. | Kale or arugula can be used for a different texture. |
| 3 spring onions, white parts only, sliced | Provides a fresh, mild oniony crunch on top. | Use chives or leeks for a milder flavor. |
| 23 cm loose‑bottomed deep tart tin | The vessel that shapes the quiche. | A pie dish of similar size works as well. |
Key Takeaway: The combination of tofu, soy cream, and potato flakes creates a custard that’s both set and silky—mirroring the texture of a traditional egg quiche while staying 100 % plant‑based. The mushrooms and smoked cheese deliver the savory depth that makes this dish feel indulgent rather than “just another veg dish.”
Step‑by‑Step Instructions
Follow these numbered steps to assemble and bake your Vegan Quiche with confidence.
- Preheat & Prepare the Crust
- Heat the oven to 170 °C (fan) / gas mark 5. Lightly oil the tart tin.
- In a food processor, combine the flour and cubed plant butter. Pulse until the mixture resembles breadcrumbs.
- Add 4 tbsp cold water and pulse again until a firm dough forms. If needed, add water a teaspoon at a time. Gather the dough into a ball.
- Roll & Blind‑Bake the Pastry
- Lightly flour a clean work surface. Roll the dough into a 30 cm disc.
- Brush off excess flour, then press the dough into the greased tin, trimming the edges with scissors to leave a 5 mm overhang. Crimp the overhang over the tin’s edge.
- Prick the base all over with a fork. Line with baking paper and fill with baking beans (or uncooked rice).
- Bake for 25 minutes. Remove the paper and beans, then return to the oven for another 15 minutes until the crust is light golden and feels sandy.
- Sauté the Mushrooms
- While the crust bakes, heat 1 tbsp olive oil in a large frying pan over medium‑high heat.
- Add the mushrooms and fresh thyme, seasoning with a pinch of salt. Cook, stirring often, for 5‑6 minutes until the mushrooms turn deep golden. Set aside.
- Blend the Tofu Custard
- Without cleaning the processor, add the roughly chopped tofu, soy cream, plant milk, roasted garlic purée, and a pinch of turmeric. Whizz until completely smooth.
- Season generously with black pepper.
- Incorporate the instant mashed potato flakes, tahini, and two‑thirds of the smoked vegan cheese. Blend again until well combined.
- Assemble & Bake the Quiche
- Fold the tofu purée together with the baby spinach and half of the sautéed mushrooms.
- Spoon this mixture into the pre‑baked crust, smoothing the top.
- Sprinkle the reserved cheese, sliced spring onions, and the remaining mushrooms over the surface, pressing lightly to embed them.
- Bake for 35‑40 minutes until the filling turns golden and is just set.
- Remove from the oven and allow the quiche to cool slightly before slicing.
Serving Suggestions & Variations
Classic Presentation
- Warm or room temperature: Slice the quiche into wedges and serve on a rustic wooden board.
- Accompaniments: Pair with a simple mixed‑green salad dressed with lemon‑olive oil vinaigrette, or a side of roasted cherry tomatoes for a burst of acidity.
Creative Twists
| Variation | How to Adapt |
|---|---|
| Herb‑Boosted | Add a tablespoon of fresh chopped chervil or basil to the tofu blend for a bright, aromatic note. |
| Spicy Kick | Stir in ½ tsp smoked paprika or a dash of chipotle powder into the custard, and sprinkle a few thin slices of red chili on top before baking. |
| Mediterranean | Replace the mushrooms with sun‑dried tomatoes and kalamata olives, and use vegan feta instead of smoked cheese. |
| Gluten‑Free | Swap the plain flour for a 1:1 gluten‑free flour blend and ensure the instant potato flakes are certified gluten‑free. |
| Protein‑Punch | Add ½ cup cooked lentils or chickpeas to the tofu mixture for extra plant protein and a heartier texture. |
| Mini Quiches | Press the dough into muffin tins (12‑mm deep) and halve the filling quantities per cup. Bake for 20‑25 minutes for bite‑size appetizers. |
Storage & Reheating
- Refrigeration: Store leftovers in an airtight container for up to 4 days.
- Freezing: The quiche freezes well (un‑sliced) for up to 2 months. Thaw overnight in the fridge, then reheat at 180 °C for 10‑12 minutes.
- Reheat Tips: To retain a crisp crust, reheat on a pre‑heated baking sheet rather than in the microwave.
Conclusion
Creating a Vegan Quiche that rivals its dairy‑filled counterpart is far from a culinary myth. By leveraging tofu’s custard‑forming power, the buttery richness of plant butter, and the savory depth of mushrooms and smoked vegan cheese, this recipe delivers a dish that’s both comforting and impressive.
Because each step is broken down into clear, manageable actions, even those new to baking can achieve a flaky crust and a golden, set filling without intimidation. The flexibility of the ingredient list invites personal twists—whether you crave extra herbs, a touch of heat, or a gluten‑free version—making the Vegan Quiche a versatile staple for brunch tables, potlucks, or weekday meals.
Give it a try, savor the aroma as it bakes, and enjoy the satisfaction of serving a plant‑based classic that proves deliciousness knows no dairy boundaries. Happy cooking!
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