Are you looking for an easy vegan lunchtime meal that is both healthy and tasty?
Well, look no further!
This vegan quiche has been 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 French tart usually made with a pastry crust and an eggy-custard filling.
One of the most famous types of quiche that you’ll find is Quiche Lorraine, which is made with bacon. You can easily veganise this with some plant-based bacon, my favourite to use is THIS Isn’t Bacon lardons.
How do you make quiche vegan?
A very legitimate question, because eggs are at the very core of quiche. But as the saying goes, anything you can do, we can do vegan 😉
Nowadays we have figured out substitutions for veganising pretty much everything.
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 Substitute for Eggs in Quiche?
Some people use chickpea flour (gram flour) to make egg-like mixes. It works amazingly well as an egg replacer because of its magical binding abilities. Which is why I love using it as a socca pizza base, or for savoury pancakes.
The best vegan egg substitute, for quiche in particular, in my honest & humble opinion, is silken tofu.
It has magical abilities, that mean when you blend it up and then cook it for at least 1 hour, it sets into an firm egg-like custard.
You’ll find out for yourself, just follow the recipe below
Vegan quiche fillings
You can put pretty much anything inside a vegan quiche!
Favourite combinations of mine include:
- Vegan bacon 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!
Making the vegan quiche ahead of time?
As I mentioned, I pre-make vegan quiches every week. They are extremely popular with my family at lunchtimes. 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.
Making vegan quiche crust
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.
It is really quick and easy to make and crisps up nicely in the oven.
The vegan quiche recipe
I’m sure you don’t need any more convincing, so here’s the recipe!
Don’t forget to play around with the fillings and share your favourite combo in the comments!!
Easy Vegan Quiche
- Tart Tin
- 200 g Oats
- 20 g Nutritional Yeast
- 20 g Chia Seeds
- 20 g Hemp Seeds
- 20 g Quinoa Flakes
- 160 g Water - lukewarm
- 600 g Silken Tofu - 2 x 300g packs with the water
- 20 g Nutritional Yeast
- 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
- 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