Description
This vegan quiche features a crisp, flaky homemade pie crust filled with a savory blend of sautéed vegetables, crumbled tofu, nutritional yeast, and vegan cheese, perfectly baked to golden perfection. It’s a dairy-free, plant-based twist on the classic quiche that’s hearty, flavorful, and ideal for breakfast, brunch, or a light dinner.
Ingredients
Scale
Pie Crust
- 1/4 cup ice water
- 1 1/2 tsp distilled white vinegar
- 2 cups (240 g) all-purpose flour, plus more for dusting
- 1 tbsp granulated sugar
- 1/2 tsp kosher salt
- 1/2 cup (1 stick) vegan salted butter, cut into 1/2″ cubes, frozen
- 1/4 cup vegetable shortening, cut into 1/2” cubes, frozen
Filling
- 1 tbsp extra-virgin olive oil
- 1 cup finely chopped red onion (from about 1 medium)
- 8 oz baby bella mushrooms, chopped
- 2 tsp kosher salt, plus more as needed
- 1/2 tsp freshly ground black pepper, plus more as needed
- 6 oz baby spinach
- 4 garlic cloves, finely chopped
- 2 (14-oz) blocks extra-firm tofu, drained and pressed at least 1 hour
- 1/2 cup nutritional yeast
- 3 tbsp vegan butter, melted
- 1 1/2 tsp garlic powder
- 1 1/2 tsp onion powder
- 1/2 tsp ground turmeric
- 1/2 cup soy milk or other non-dairy milk, divided
- 1 cup shredded vegan cheese
- 1/3 cup grape or cherry tomatoes, halved
Instructions
- Prepare Vegan Pie Crust: In a small bowl or glass measuring cup, stir together the ice water and distilled white vinegar until combined.
- Mix Dry Ingredients: In the large bowl of a stand mixer fitted with the paddle attachment, beat the flour, sugar, and salt just to combine. Add frozen vegan butter and shortening cubes and beat on low speed until mostly pea-sized pieces remain, about 1 minute. Remove the bowl and shake it gently so any large pieces rise to the top; break these into smaller, pea-sized pieces using your fingertips.
- Form Dough: With the mixer on low, slowly add the vinegar and water mixture in a steady stream, continuing to beat until the flour is hydrated and a shaggy dough forms, about 30 to 60 seconds.
- Knead and Roll: Transfer dough to a clean surface and knead 1 to 2 times to bring it together. Shape into a rectangle and place on a lightly floured surface. Sprinkle more flour on top and gently roll into an 11″ x 8″ rectangle.
- Fold Dough: With one short end facing you, fold the top third over the center, then fold the bottom third up and over the center (like folding a letter). Rotate dough 90° and fold in half again to make a square block. Wrap tightly in plastic wrap and refrigerate for at least 3 hours, up to 2 days.
- Roll Out Crust: On a floured surface, unwrap dough and dust top with flour. Roll out to a 13″ diameter circle, turning and flipping the dough often, dusting with flour to prevent sticking. Transfer to a 9″ pie dish, crimp edges as desired, and refrigerate for 30 minutes.
- Blind Bake Crust: Preheat oven to 375°F with rack in lower third. Dock the chilled pie shell all over with a fork. Cover with parchment slightly larger than the dish and fill with pie weights or dried beans to the top of the crust. Bake until edges start to lightly brown, 15 to 20 minutes. Remove from oven, cool on wire rack, and carefully remove weights and parchment.
- Cook Vegetables: Increase oven temperature to 400°F. In a large, straight-sided skillet over medium-high heat, warm olive oil. Add chopped onion and cook, stirring frequently, until softened and starting to brown, about 7 minutes. Add mushrooms, season with salt and pepper, and cook until soft, about 4 minutes. Add spinach and cook until wilted, about 2 minutes. Reduce heat to medium, add garlic, stir constantly until fragrant (~30 seconds), and season again. Remove from heat.
- Prepare Tofu Mixture: Break tofu into pieces and transfer to a food processor. Add nutritional yeast, melted vegan butter, garlic powder, onion powder, turmeric, 1 1/2 tsp salt, and 1/2 tsp pepper. Pulse until crumbly. Add 2 Tbsp soy milk and pulse on high to combine. Gradually add remaining soy milk 1-2 Tbsp at a time, pulsing after each, until a smooth, thick paste forms (you may not need all the milk).
- Combine Filling: Transfer tofu mixture to the skillet with cooked vegetables. Stir in shredded vegan cheese until combined thoroughly. Transfer the filling evenly into the prepared pie crust. Gently press halved grape or cherry tomatoes on top for decoration.
- Bake Quiche: Bake the quiche at 400°F, covering loosely with foil or a pie shield if it is browning too quickly, until the crust is golden and filling is set and heated through, approximately 1 hour.
- Rest and Serve: Remove quiche from oven and let cool for 10 minutes before slicing and serving.
Notes
- Press tofu for at least 1 hour to remove excess water, ensuring a firmer quiche texture.
- Use pie weights or dried beans for blind baking to prevent crust from puffing.
- Adjust salt and pepper to taste, especially since vegan cheese can vary in saltiness.
- Rotate and flip dough frequently while rolling to maintain even thickness and prevent sticking.
- Allow quiche to cool slightly before cutting to help set the filling.
- Prep Time: 20 minutes (plus 3 hours chilling time for dough and 1 hour pressing tofu)
- Cook Time: 1 hour 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Vegan, American
Keywords: vegan quiche, vegan pie crust, tofu quiche, dairy-free quiche, plant-based quiche, vegan brunch recipe, vegan savory pie
