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!

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Course Breakfast, Brunch, Lunch

Servings 6

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.

Keyword brunch, quiche, vegan, versatile