Still-Custardy Vegan Quiche Recipe
If you're a die-hard brunch fan you've no doubt had your share of egg dishes and quiche is probably on that list. In today's world of expanding food choices to accommodate a variety of dietary restrictions, we are sharing with you a custardy style vegan quiche that has all the bells and whistles — a crispy potato crust, creamy seasoned tofu, savory sauteed veggies, aromatic spices, and tangy vegan feta cheese. This plant-based twist on the classic quiche is a delicious combination of flavors and textures that will over deliver.
Wellness coach and recipe developer Miriam Hahn brings us this recipe and says, "There are so many benefits to making quiche. Not only is it the perfect make-ahead recipe, it also can fit the bill for breakfast, lunch, or dinner. I love making vegan food and this is a true testament to the endless possibilities of converting traditional classics to vegan friendly."
Gather the ingredients for still-custardy vegan quiche
To make this recipe, you'll want to pick up several items from the produce department. Grab some Yukon potatoes, garlic, a red bell pepper, mushrooms, grape tomatoes, and spinach. While you are in that section of the store, also pick up some medium or firm tofu. "We're going for a little softer version of tofu here to give us that 'eggy and custardy' texture," Hahn explains.
Then pick up some raw cashews along with several condiments and spices — olive oil, salt, nutritional yeast, soy sauce, onion powder, turmeric, and thyme. "You'll also need some black salt (aka kala namak) which you can find at an Indian market or online. It is actually pink in color unlike its name and has an 'eggy' flavor. I use this quite a bit when I make tofu scrambles," Hahn explains. Last on our list is some dairy-free feta cheese.
Make the cashew cream and press the tofu
Start by preheating the oven to 400 F. To soften the cashews for blending, combine them with the boiling water and let them sit for 15 minutes. When the cashews are done soaking, pour them along with the water they have been soaking in, into a blender and blend until smooth.
You'll also want to press the tofu now. Remove it from the package and set it in a shallow bowl. Place a plate on top of the bowl and stack something heavy on top. Let this sit for 20 minutes and then discard the water that has collected in the shallow bowl. "Pressing the tofu will remove all of the extra water but still leave it soft for the egg-like texture in this quiche," Hahn explains.
Make the potato crust
You'll need a potato peeler and a food processor with the grating blade for this step. Get the potatoes peeled, then run them through the food processor to shred them. "If you don't have a food processor you can hand grate them with a box grater," Hahn says. "The potatoes will have some moisture so wrap them in paper towels or a tea towel to soak up the extra water."
Place the grated potatoes into a large bowl and add 1 tablespoon of oil and 1 teaspoon of salt. Then press the potatoes into a glass pie plate that has been sprayed with cooking spray. "You'll want to use a fork to press the potatoes into the edges of the pie plate and also on the sides," Hahn advises. Place it into the oven for 20 minutes, then cover with foil and cook for 5 to 10 more minutes or until they look golden brown.
Sauté the vegetables
To soften the vegetables, add the remaining oil to a large frying pan and bring the heat to medium. Add the garlic, red pepper, mushrooms, and quartered grape tomatoes. Cook for 10 minutes stirring frequently. The vegetables will continue to cook while in the oven but having them partially cooked in this step will help blend the flavors before adding them to the batter.
Make the filling
In this step, you'll be combining all of our prepped ingredients. Add the tofu to a food processor with the cashew mixture, nutritional yeast, soy sauce, black salt, onion powder, turmeric, and thyme. The mixture should be very smooth. Transfer it to a bowl and add the chopped spinach and feta cheese. Stir to combine.
Assemble, bake, and serve the quiche
Spoon the batter into the crust and press the halved tomatoes cut side up on the top. Bake for 25 minutes, then cover with foil and cook for 10 more minutes. Let it sit for 45 minutes before slicing. Top with fresh herbs like parsley if desired.
"The quiche pairs well with fresh fruit or a green salad. I also love to add green verde salsa to spice things up," Hahn suggests. The quiche will last well for up to 5 days if kept in an airtight container in the fridge. It can be heated up in the oven or microwave.
- ¼ cup raw cashews
- ½ cup boiling water
- 1 (16-ounce) package medium or firm tofu
- 3 small Yukon potatoes
- 2 tablespoons olive oil, divided
- 2 teaspoons salt, divided
- 2 cloves garlic, minced
- 1 red pepper, diced
- 1 cup sliced mushrooms
- 2 tablespoons nutritional yeast
- 2 tablespoons soy sauce
- ½ teaspoon black salt (kala namak)
- ½ teaspoon onion powder
- ½ teaspoon turmeric
- ½ teaspoon thyme
- ½ cup grape tomatoes, quartered + 8 tomatoes halved
- 1 cup chopped spinach
- ½ cup dairy-free feta cheese
- chopped parsley, for serving
- Preheat the oven to 400 F.
- Add the boiling water to the cashews and let them sit for 15 minutes. Add the cashews and water to a blender and blend until smooth.
- Remove the tofu from the package and set it in a shallow bowl. Place a plate on top of the bowl and stack something heavy on top. Let the tofu drain for 20 minutes then discard the excess water.
- Peel the potatoes and shred using the grating blade on a food processor or using a box grater. Using paper towels or a clean tea towel, squeeze the potatoes to soak up extra moisture. Put them into a large bowl and add 1 tablespoon of oil and 1 teaspoon of salt. Press into a glass pie plate that has been sprayed with cooking spray. Place into the oven for 20 minutes, then cover lightly with foil and cook 5 more minutes.
- Add the remaining oil to a large frying pan. Bring the heat to medium and add the garlic, red pepper, mushrooms, and quartered grape tomatoes. Cook for 10 minutes.
- Add the tofu to a food processor with the cashew mixture, nutritional yeast, soy sauce, black salt, onion powder, turmeric, and thyme. Transfer to a bowl and add the chopped spinach and feta cheese.
- Pour the batter into the crust and press the halved tomatoes cut-side up into the top of the batter. Bake for 25 minutes, then cover with foil and cook for 10 more minutes. Let it sit for 45 minutes before slicing.
| Calories per Serving | 234 |
| Total Fat | 12.6 g |
| Saturated Fat | 2.8 g |
| Trans Fat | 0.0 g |
| Cholesterol | 8.3 mg |
| Total Carbohydrates | 18.0 g |
| Dietary Fiber | 4.5 g |
| Total Sugars | 2.1 g |
| Sodium | 460.9 mg |
| Protein | 16.3 g |
