Are you looking for an easy vegan lunchtime meal that is both healthy and tasty? Well, then look no further than this tasty vegan quiche recipe!
It is really simple to make, much easier than you probably think! You can easily change up the quiche filling and flavouring based on the ingredients you have in your fridge and food cupboards. The best bit, you can prep the vegan quiche whenever you have some spare time and eat it throughout the week as it keeps really well in the fridge.
This vegan quiche recipe has been a bit of a lifesaver in my house. I pre-make the vegan quiche on a Sunday ready for slicing and serving with a simple grain side salad each day.
What is quiche?
Quiche is a savoury tart typically made with eggs, cream or milk, and cheese inside a pastry crust. It can also include various meats, seafood, or vegetables as fillings. It is a traditional dish from the Lorraine region of France, typically filled with bacon lardons, but is now popular in many countries around the world.
Its increased popularity has resulted in many different quiche experiments, the most exciting for me is the vegan quiche experiment! So, how do you veganise this very eggy dish?
Is quiche vegan-friendly?
This is a very legitimate question since eggs are at the very core of quiche and here you are on a recipe for vegan quiche. Well, traditionally quiche isn’t suitable for vegans, no. But as the saying goes, anything you can do, we can do vegan 😉
Nowadays we have figured out substitutions for veganising pretty much everything. In particular, we have plenty of vegan egg alternatives that can help us to achieve anything from scrambled eggs to an eggy-custard filling to make this vegan quiche!
There are a few different vegan egg alternatives that can be used to make quiche like chickpea flour and pre-made vegan egg mixes that you can buy in the supermarkets. But my favourite way is to use silken tofu. It has truly magical abilities! It blends up into a liquid that you can introduce your fillings to and whilst it is baked it sets back into a firm egg-like custard mix. All you have to do is add your favourite quiche flavourings, or even some egg-like seasoning (like Kala Namak) if you miss the taste!
I actually learnt how to make this particular vegan quiche whilst working in a little organic vegan cafe in North London. Since then, it’s been a staple of mine. It is incredibly easy and so close to the real thing.
What can you put in a vegan quiche?
You can put pretty much anything inside a vegan quiche! The limit is only your imagination.
You will just want to be wary of adding anything that is wet since this will affect the silken tofu mix that needs to set whilst cooking. So, if you do have an ingredient that is wet or turns wet whilst being cooked then you may want to squeeze out any of the liquid before introducing it to the mix.
This vegan quiche recipe has become a bit of a go-to in my house which means I am regularly experimenting with the flavour combinations. So far, my favourites include:
- Vegan bacon lardons and spinach
- Vegan chicken and peas
- Kale and red pepper
Play around with it, use up whatever you have in your fridge, and ultimately, have fun cooking and eating it!
Can you prep the vegan quiche ahead of time?
As I mentioned, I pre-make vegan quiches every week. They are extremely popular with my family at lunchtime. So I have gotten in the habit of blitzing up double the base ingredients and leaving half of it dry in a tub for later on in the week. Just add the water when you are ready to make it!
Not only does it save time but it is also perfect for lazy weekday evenings when you want to put something together quickly for your lunches.
Once you’ve baked the quiche, it can last for the whole week in your fridge.
Making a healthy vegan quiche crust
Quiche pastry isn’t always the most nutritious, healthy food item. Nor is it always vegan-friendly. Which is why I’ve reinvented the quiche base.
I made it gluten-free and packed it full of healthy ingredients like oats, nutritional yeast, chia seeds, hemp seeds and quinoa flakes. You can easily substitute quinoa flakes for extra oats if you don’t have them, and the seeds can be replaced with other seeds if you fancy!
It is really quick and easy to make and crisps up nicely in the oven. I have actually come to prefer this variation of a quiche pastry crust. It has a good bite to it with a lovely chewy inside.
How do you make vegan quiche?
Making this vegan quiche recipe is really simple! Follow these steps to vegan quiche-y goodness. Alternatively, head straight to the recipe now.
1. Create the base
You will start by blitzing together all of the ingredients for the quiche base together. You should do this in a food processor so that the mix turns into a fine dry powder. Be careful not to over do it as this can release oils from the ingredients which will create a wet stodgy mix.
You then mix the dry powder with water until it forms a dough. Knead it gently until everything is fully incorporated and then press the dough into a greased quiche pan.
Pre-bake this in the oven so that it begins to brown. Take it out of the oven and begin the next step.
2. Make the quiche filling
Blend your silken tofu with flavourings and season it to taste. You will need a good blender to ensure that this forms a smooth liquid, you really don’t want any lumpy bits of tofu as this will stop the quiche mix from setting when it is baked.
Mix in your vegan quiche fillings and pour on top of your quiche base.
3. Bake & enjoy
Cook in the oven for at least 1 hour, until it looks golden brown on top. Take it out of the oven and place it on a cooling rack. You will need to be patient as it cools completely. This is vital in the setting process!
Once it is cool you can slice and enjoy or keep it in the fridge to be enjoyed throughout the week.
Vegan quiche recipe
- 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