With its crisp, flaky crust and savory, satisfying filling, quiche is widely loved brunch food that can, really, be enjoyed at any meal of the day!
This recipe is an ideal, protein-rich base for any veggie and cheese quiche combination you’d prefer. I love varying the vegetables I add based on what is in season, and alternating between my whole grain and all-purpose crust options. I’ve used vegan cheddar, mozzarella, and feta in quiches, and all work beautifully for extra flavor, and that perfectly-creamy, cheesy texture!
I’m planning on making a quiche with spring vegetables to share with my family this weekend, and another to have for a few meals at home during the week. Thankfully, quiche slices hold their flavor and freshness well in the fridge for a few days, and in the freezer for a few months. Slices can be reheated in the oven at 350 degrees F or in the microwave until warmed through- I recommend the oven if time allows, to crisp up the crust!
What are some of your favorite quiche flavors?
Versatile Vegan Veggie and Cheese Quiche
This recipe is an ideal, protein-rich base for any veggie and cheese quiche combination you’d prefer. I love varying the vegetables I add based on what is in season, and alternating between my whole grain and all-purpose crust options. I’ve used vegan cheddar, mozzarella, and feta in quiches, and all work beautifully for extra flavor, and that perfectly-creamy, cheesy texture!
Ingredients
- 1 single batch vegan pie crust store-bought or homemade (homemade recipe below)
- 2 tbsp extra-virgin olive oil
- 3 cups chopped mixed vegetables of choice such as onions, bell peppers, zucchini, squash, broccoli, green beans, etc.
- 1 14 oz. block firm tofu, drained
- 2 tbsp chickpea/ garbanzo bean flour
- 2 tbsp water
- 2 tbsp nutritional yeast
- 1/2 tsp garlic powder
- 1/2 tsp ground turmeric
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup shredded or crumbled vegan cheese of choice
Instructions
- Preheat oven to 350 degrees F, and grease a 9-inch tart pan or pie plate (with deep sides) with cooking spray.
- Place dough between two sheets of parchment paper, and roll out to fit the pan using a rolling pin. Invert evenly on the pan, and refrigerate until ready to bake* (see note).
- Heat the olive oil in a medium sauté pan over medium heat. Add the veggies and sauté for 10-15 minutes, until fragrant and softened.
- In the bowl of a food processor, combine tofu, chickpea flour, water, nutritional yeast, and spices and process until smooth (if your tofu was on the drier side, you may need to add a bit more water- the texture of the mixture should be very thick and smooth, similar to ricotta). Transfer to a bowl and stir in the vegetables and the cheese.
- Spread batter evenly in the prepared pie pan, sprinkle on some extra cheese, if desired, and bake for 45-55 minutes, or until set and the crust is golden. Remove from oven and allow to cool for at least 10-15 minutes before slicing and serving. Enjoy!
Notes
*Note: If you would like a more crisp crust, blind bake it before adding the filling. Add a piece of parchment paper to cover the top and inner sides of your pie dough in the pan. Fill it with pie weights, dried beans, or dry rice to cover the bottom and press against the sides of the dough. Bake for 15 minutes, then remove the parchment paper with the weights, and bake for another 5 minutes. Remove from the oven, add the filling, and return to the oven to bake the quiche as described.
Homemade Crust (for Pie, Quiche, and Galettes)
Homemade flaky and tender pie crust is something I wholeheartedly believe can make a big difference in the outcome of a dish. With just a few simple ingredients and about 10 minutes, it is nice and simple to make. I usually make mine the day before I plan to use it for ultimate convenience on baking day.
Ingredients
Classic Crust:
- 1 1/2 cups all-purpose flour* see note for gluten-free option
- 1/2 tsp salt
- 1/2 cup cold vegan butter I use Earth Balance or Miyokos sticks
- 5-8 tbsp cold water
Double Crust:
- 3 cups all-purpose flour
- 1 tsp salt
- 1 cup cold vegan butter I use Earth Balance or Miyokos sticks
- 8-12 tbsp cold water
Semi-Whole Grain Crust:
- 3/4 cup all-purpose flour
- 3/4 cup whole grain spelt flour
- 1/2 tsp salt
- 1/2 cup cold vegan butter I use Earth Balance or Miyokos sticks
- 4-7 tbsp cold water
Instructions
- Method 1- By Hand: Combine flour and salt in a large mixing bowl. Cut the butter into cubes or small pieces and gently work into the flour using a pastry blender or fork. When the mixture resembles pea-sized crumbs, stir in the cold water, 1 tablespoon at a time, then use your hands to gently work the dough until it holds together.
- Method 2- Food Processor: Add the flour and salt to the bowl of a food processor fitted with a blade and pulse to combine. Cut the butter into small cubes, add to the flour, and pulse until the butter resembles pea-sized crumbs. Add the water, 1 tablespoon at a time, through the feed tube as you continue pulsing, adding only as much as you need for the dough to begin to form a ball and hold together.
- Form the dough into a 1-inch thick disk, wrap with plastic wrap, and refrigerate for at least 1 hour or up to 2 days ahead.
Notes
*Note: for gluten-free crust, I have had the best results with King Arthur Measure for Measure Flour, and also had success with Bob’s Red Mill 1-1 Baking Flour. If mixing by hand, you may need to add an extra tablespoon of water. Be sure to roll out this crust in between two sheets of parchment paper, while cold just out of the refrigerator, and repair any cracks in the edges as you roll.
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