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best easy vegan quiche recipe

Easy Vegan Quiche

lucy johnson founder of edible ethics vegan recipe hubEdible Ethics
A Satisfying Vegan Lunchtime Staple
Prep Time 30 mins
Cook Time 1 hr 10 mins
Course Appetizer, Lunch, Snack, Starter
Cuisine British
Servings 8 slices
Calories 223 kcal

Equipment

  • Tart Tin

Ingredients
  

Base

  • 200 g Oats
  • 20 g Nutritional Yeast
  • 20 g Chia Seeds
  • 20 g Hemp Seeds
  • 20 g Quinoa Flakes
  • 160 g Water - lukewarm
  • Seasoning

Filling

  • 600 g Silken Tofu - 2 x 300g packs with the water
  • 20 g Nutritional Yeast
  • Seasoning
  • 2 tsp black salt
  • 1/4 tsp turmeric
  • 1/2 tsp mustard powder
  • 90 g Peas
  • 120 g Cherry Tomatoes
  • 80 g tenderstem broccoli
  • 120 This Bacon - roughly chopped and cooked

Instructions
 

  • Preheat the oven to approx. 175C (fan)
  • In a food processor blitz together all the base ingredients except the water, until it forms a fine powder
  • Gradually mix in the water until it forms a dough
  • Knead the dough gently so that it fully incorporates and melds together
  • Push the dough into a greased quiche/tart pan so that it covers the bottom and goes all the way up the sides. This can take about 5 minutes of pushing and moulding
  • Cook in the oven for about 8 minutes, until it starts to brown. Take out of the oven whilst you prepare the filling
  • Turn up the oven to 200C (fan)
  • Blend together the tofu, nutritional yeast, black salt, turmeric, and mustard powder until smooth. Season to taste
  • Mix in the peas, broccoli and cooked pieces of vegan bacon
  • Pour in the mix to the base and slice the cherry tomatoes in half and push into the top of the mix (skin side down).
  • Place in the oven and cook for 1 hour, until the top looks golden brown and the tofu mix is set.
  • Set aside to cool. Slice when cold and store in the fridge for up to 3-4 days