Last Christmas I made my very first vegan quiche! Well, if you define quiche as a baked tart with savoury filling and ‘something’ to bind it all together. That special ‘something’ is often a mixture of eggs and cream, but in this case, it is everyone’s favourite: tofu!
That looks nice, right?! Especially the cute smaller one in the top picture. The larger one looks a bit weird. I forgot to buy pastry and ended up mosaicking with the three different types I found in the freezer. The toothpicks indicate where the spelt and the veganism begin/start.
So, how to use the tofu in a quiche? Puree the tofu, before or after adding things like nice herbs and spices, and perhaps vinegar or some other liquid. Mix with nice vegetables etc. and put into an oven dish with a layer of pastry.
You can experiment yourself with all this, but it can be nice to have something to start from. I asked Iris from IKBENIRISNIET if I could translate her recipe and post it here and she approved. You might as well go check her pictures by the way, if you’re not convinced yet.
Ingredients for 1 quiche Ø 30 cm:
- Pastry for the bottom and sides: something like puff pastry or 1 roll Tante Fanny vers quiche- en taartdeeg (300 gram)
- 375 g tofu
- 4 ‘twigs’ of basil
- 2 Tbsp apple cider vinegar
- 1 Tbsp mustard
- 1 teasp cumin
- 2 Tbsp nutritional yeast
- 1 pinch white pepper
- 1 teasp thyme
- 1 onion
- 2 cloves garlic
- 150 g mushrooms
- 250 g spinach
- 3 Tbsp sundried tomatoes
- optional: 4 cherry tomatoes (garnish)
- 1 teasp (smoked) paprika powder
- 1 Tbsp pine seeds
- Preheat the oven on 180 °C.
- Prepare the pastry according to the packaging: get it out of the freezer and let it thaw if necessary and place into oven dish/pie shape.
- Remove liquid from tofu by squeezing it.
- Puree the tofu together with the basil, vinegar, mustard, cumin, nutritional yeast, white pepper and thyme into a smooth, firm substance. Optionally, add water, vinegar or soy milk to achieve this.
- Cut the onion, garlic, mushrooms and sundried tomatoes. Use a frying pan for the onion and garlic. Add the mushrooms and fry for 3 more minutes. Add spinach and let it shrink. Mix in the sundried tomatoes.
- Remove some moisture out of the spinach mixture by putting it in a colander and pressing the top.
- Mix the spinach mixture with the tofu mixture and put it in the pastry covered oven dish/pie shape. Smoothen the top and add some halved cherry tomatoes as garnish if you like. Sprinkle some paprika powder over it.
- Put the quiche in the preheated oven. Iris’ recipe calls for 45 minutes, but this depends on the specific pastry you are using. The tofu mixture itself doesn’t require a long baking time, so the pastry’s requirements are most important. 10 minutes before the pastry is done: add pine nute on top.
Translated from IKBENIRISNIET.
Extra tip of Iris: you can eat the quiche warm, but you can also eat it cold the next day.
Note: I moved what is now step 2 further to the top, since thawing the pastry can take some time.
The first time the quiche tasted a lot like mustard, so you may want to keep an eye on that. I also thought of mixing in pesto, which makes total sense since there’s already basil and pine nuts in the ingredient list. (In the Netherlands the only vegan and nut-free pesto I can find in stores is the organic one from AH.)
(Puff) pastry from the freezer in the Netherlands is not always vegan, but a lot of them are. Check the ingredient lists if you care.
Another way of making a vegan quiche is using a mixture starring chick pea flour! I haven’t tried this yet, but I can imaging it would work. Have you tried?
If you have good recipes for vegan quiches: I would like to know! I would love to try another one next time.
Enjoy your meal!
PS I just remembered the glorious Spiral Vegetable Pie, but that one doesn’t fit the definition I wrote to begin with.