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vegan quiche with a crispy pastry served on a marble worktop.
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4.46 from 11 votes

Vegan Quiche

An easy vegan quiche that looks and tastes just like the real thing!
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Course: Dinner, Lunch, Main Course
Cuisine: American, British
Diet: Gluten Free, Vegan, Vegetarian
Servings: 6 Slices
Author: James Wythe

Equipment

  • 2 Mixing bowls
  • 1 Rolling Pin
  • cling film
  • fluted tart tin 9 inch
  • food processor
  • saucepan
  • 1 Chopping Board
  • sharp knife

Ingredients

Vegan Pastry

  • 200 g plain flour (I used gluten-free)
  • 25 g gram flour (AKA chickpea or besan flour)
  • 1 tsp Xanthan Gum (available in supermarkets and health food stores) see ingredients list above
  • ¼ tsp salt
  • 50 g stork block (available in most supermarkets) see substitutions
  • 50 g Trex (available in most supermarkets) see substitutions
  • 4 tbsp water (added slowly)

Tofu Quiche

  • 350 g silken tofu
  • 4 tbsp nutritional yeast
  • ¼ cup gram flour
  • ¼ tsp garlic powder
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 50 g spinach
  • 10 g fresh basil
  • Large Pinch salt & pepper
  • 200 g fresh tomatoes (optional)
  • 50 g sun-dried tomatoes (optional)
  • 1 red onion, sliced (optional)
Metric - US Customary

Instructions

Pastry

  • To a large bowl sieve in both flours to remove any lumps then add in the Xanthan gum and salt and mix.
  • Now add in the stork and trex and with rub with your fingertips until it looks like breadcrumbs.
  • Add in the water one tablespoon at a time until the mix comes together. It should be a little sticky and not dry!
  • Roll out between 2 sheets of cling film into a round shape to roughly 3mm thick (see picture above).
  • Carefully place into a fluted 9" tart tin and press round the edges.

Quiche

  • Pre-heat your oven to 180C. To a food processor add the silken tofu and blend.
  • Now add the gram flour, nutritional yeast, herbs, garlic powder, salt and pepper and blend until smooth (you may need to press down the edges).
  • Whilst this is blending simply heat the spinach in a pot until it wilts.
  • Now to a large mixing bowl add the tofu mixture and spinach along with fresh basil, chopped sundried tomatoes and red onion and mix
  • Pour the mix directly into the pasty tin and top with the sliced tomatoes. Bake in the oven for 30 minutes at 180C
  • Remove from the oven, allow to rest for 5 minutes before carefully removing from the tin

Notes

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.
Substitutions & Variations: I have included a list of these in the post above.
To Store: In the fridge for up to 3 days. It is just as delicious the next day or a couple of days after that! 
To Freeze: Store individual slices in their own freezer bag and freeze for up to three months.
Tip 1: Using cling film when making the pastry really helps to stop it sticking and gets a nice thin layer. 
Tip 2: The pastry should be a little bit sticky and not dry.
Tip 3: Silken tofu works best here as it goes much creamier than firm tofu.

Nutrition

Calories: 334kcal | Carbohydrates: 35g | Protein: 11g | Fat: 17g | Saturated Fat: 4g | Fiber: 7g | Sugar: 5g