Vegan Quiche
Author:Learn how to make a delicious quiche without eggs or dairy! This Vegan Quiche has a flaky, crisp vegan pie crust filled with a super creamy, rich, cheesy, soft and custardy filling. Customize it with your favourite mix-ins for a delicious make-ahead breakfast or brunch that everyone will love!
Ingredients
Crust
- 1 x 9 inch vegan pie crust , blind-baked (homemade or store-bought)
- OR 1 healthy pie crust , blind-baked (this one has a GF option)
Custard filling
- 12 oz (340 grams) silken or soft tofu
- 1 cup (110 grams) vegan cheese shreds
- ⅓ cup (35 grams) chickpea flour
- ⅓ cup (23 grams) nutritional yeast
- 1 tablespoon cornstarch , (cornflour in the UK)
- ½ cup (120 mls) dairy-free milk , it MUST be unsweetened & unflavoured
- ½ teaspoon prepared mustard , yellow or dijon
- 1 teaspoon fine sea salt
- 1 teaspoon dried thyme
- ½ teaspoon freshly ground black pepper
Add-ins
- up to 2 cups of prepared add-ins , about enough to half fill the pie crust ( i.e broccoli, spinach, vegan ham or bacon, caramelized onions, tomato - more ideas in post above).
INSTRUCTIONS
For the pie crust
- If your pie crust is not already blind-baked (partially baked) do that now. Preheat oven to 400°F (200 °C) with a large metal baking tray in it as it preheats. Prick the bottom of the pie crust all over with a fork then line with parchment paper. Fill with baking beans, dried beans or dried rice and put on the preheated tray in the oven. Bake for 10 minutes. Remove from the oven and gently lift out the parchment paper along with the baking beans/rice. Then return to the oven and bake for another 5 minutes. Remove from the oven and set aside. It's ok if the crust is warm when you add the filling.
- OPTIONAL STEP - If you aren't opposed to using a bit of oil, a quick brush of any neutral liquid oil all over the blind-baked crust before adding the filling, will create a seal and keep the bottom even crisper.
For the quiche
- Preheat oven to 350°F (175 °C) with a metal baking tray on the bottom shelf of the oven.
- To a blender add all of the custard filling ingredients. Blend until smooth.
- Place your chosen mix-ins into the pie crust, reserving a few bits and pieces to decorate the top, spreading them out evenly and filling no more than half way.
- Pour the custard filling over the mix-ins until the top of the custard is almost at the top of the crust but not quite.
- Decorate with the reserved add-ins then carefully lift and place on the lowest shelf of the oven, on the baking tray that you preheated.
- Bake for 40 minutes, or until the center is just set. Don't overbake. If you poke it in the centre gently with your finger it should be soft and yielding with a slight wobble.
- Remove from the oven and allow to rest for at least 20 minutes before cutting or chilling compltely. It's delicious warm or cold.
NOTES
You might have some excess custard filling depending on how many mix-ins went in and how dense they are. Pour leftovers (along with a few random add-ins), into greased ramekins or a muffin pan and bake them with the quiche, or after, for 10 to 15 minutes or until set with a slight wobble. Enjoy for breakfast/snacks!
Making in advance and freezing
- TO MAKE AHEAD: Bake the quiche and allow to cool completely. Cover tightly and store for 3 to 4 days in the fridge. Reheat in the oven for 15 to 20 minutes at 180C/350F.
- TO FREEZE: Wrap well and freeze for up to 3 months. Thaw overnight in the fridge, then bake at 350°F (180°C) for 20 to 25 minutes.
NUTRITION
Serving: 1serving | Calories: 441kcal | Carbohydrates: 53g | Protein: 11g | Fat: 20g | Saturated Fat: 6g | Sodium: 915mg | Potassium: 307mg | Fiber: 4g | Sugar: 9g | Vitamin A: 815IU | Vitamin C: 1mg | Calcium: 69mg | Iron: 3mg
