Easy & satisfying vegan quiche recipe

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 well in the fridge.

Lucy

Vegan quiche recipe

5 from 1 vote

A vegan and gluten-free lunchtime staple made using silken tofu

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Prep Time 30 minutes mins

Cook Time 1 hour hr 10 minutes mins

Servings: 8 slices

Course: Appetizer, Lunch, Snack, Starter

Cuisine: British

Calories: 223

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
• Salt to taste
• Black pepper to taste

Filling

• 600 g Silken tofu 2 x 300g packs with the water
• 20 g Nutritional yeast
• 2 tsp Black salt
• 1/4 tsp Ground turmeric
• 1/2 tsp Mustard powder
• 90 g Peas
• 120 g Cherry tomatoes
• 80 g Tenderstem broccoli
• 120 THIS Isn't Bacon Lardons roughly chopped and cooked
• Black pepper to taste

Equipment

• Quiche tin
• Food processor
• High-powered blender

Method

 

1. Preheat the oven to approx. 175C (fan)
2. In a food processor blitz together all the base ingredients except the water, until it forms a fine powder
3. Gradually mix in the water until it forms a dough
4. Knead the dough gently so that it fully incorporates and melds together
5. 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
   
6. Cook in the oven for about 8 minutes, until it starts to brown. Take out of the oven whilst you prepare the filling
7. Turn up the oven to 200C (fan)
8. Blend together the tofu, nutritional yeast, black salt, turmeric, and mustard powder until smooth. Season to taste
9. Mix in the peas, broccoli and cooked pieces of vegan bacon
10. 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).
    
11. Place in the oven and cook for 1 hour, until the top looks golden brown and the tofu mix is set.
12. Set aside to cool. Slice when cold and store in the fridge for up to 3-4 days