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How to make Vegan Quiche


Vegan Quiche can seem challenging to make, but it’s actually really simple. This recipe takes about 45 minutes and it’s very easy to follow. It’s full of gorgeous flavors of leek, chives, and mushrooms, and the texture of the filling is creamy and eggy yet holds together. Pure perfection. Save this recipe for later! 👌💚


🍽 Serves 5-6

🕘 45 minutes


Ingredients


Crust:

  • 2 cups of plain flour

  • 3/4 cup of cold vegan butter (I used Olivani)

  • 1 tsp salt

  • 1/3 cup of cold plant-based milk


Leek and mushroom filling:

  • 1 Tbsp of vegan butter

  • 3 cloves of garlic

  • 1 leek

  • 400g mushrooms

  • 3/4 cup of chopped chives


Tofu chives cream:

  • 1 pack of firm tofu (300g)

  • ½ pack of silken tofu (150g)

  • 2 Tbsp nutritional yeast

  • 1 tsp onion powder

  • 1 tsp garlic powder

  • 1 tsp salt

  • ½ tsp pepper


Instructions

  1. To make the crust: in a bowl, combine flour, salt. Incorporate cold butter in small quantities. Add plant-based milk and mix well until combined and shape it into a ball. Wrap in tin foil and place in the freezer for the time being.

  2. Prepare the ingredients: slice leek and mushrooms. Chop chives into 1cm long pieces.

  3. Melt the butter in a large frying pan. Add garlic and sauté on medium heat for 2-3 minutes. Add leek and mushrooms, salt and pepper and sauté for approx.15 minutes – until the liquid from the mushrooms has reduced.

  4. In the meantime, in a food processor, place tofu, nutritional yeast, onion and garlic powder, salt, and pepper. Blend until smooth, approx. 2-3 minutes. Stir in chopped chives.

  5. Preheat the oven to 210’C. Remove the crust from the freezer. Sprinkle a large surface with a little bit of flour and using a rolling pin roll out the dough till 0.5cm thick.

  6. Place onto a lightly oiled tart dish and press to the sides and edges.

  7. Using a fork, pinch the bottom of the crust and bake for 15 minutes.

  8. Remove from the oven, spread half of the tofu chives cream over the bottom, place the leek and mushroom filling and spread evenly. Cover with the remaining tofu chives cream and spread evenly.

  9. Bake for 20 minutes.

  10. Remove from the oven and let it set for at least 30 minutes.

  11. Enjoy! 💚


Notes: Store in the fridge.




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