It officially feels like spring, at least here in the northeast, and when spring arrives, the internet explodes with recipes for eggy things. I guess that means it’s brunch season (it is), and even though I’m a little bummed to see winter go (because I’m weird like that), I can certainly get behind brunch. This vegan quiche is one of my favorite brunch recipes!
Ingredient Notes
I have a few magical ingredients for making vegan dishes that resemble eggs! You’ll find all of them in this recipe, as well as many of my other “eggy” vegan recipes, like my tofu scramble and vegan frittata. Tofu. Tofu can be crumbled and cooked up to have a texture that’s much like scrambled eggs. In recipes like this one, it can be blended and baked to make a pretty darn convincing vegan quiche filling. Nutritional Yeast. Nutritional yeast is a type of deactivated yeast that has a naturally savory, almost cheesy flavor. Look for it at health food stores or in the natural foods section of your regular supermarket. You can also buy it online. Soy Sauce. You might not normally season your eggs with soy sauce, but by adding salty and savory flavors, it goes great with vegan eggs. Kala Namak. Also known as black salt, this type of salt has a high sulfur content, so it’s great for making things taste eggy. It’s often used in Indian cuisine, and an Indian market is usually your best bet for getting ahold of some. If you don’t have one nearby, look for it online. Turmeric. This is purely for visual effect. Just a tiny bit of this spice will give your dishes a vibrant yellow color, so they look like they’re made from eggs.
How to Make Vegan Quiche
First off, you’ll need a pie crust! Depending on how ambitious I’m feeling, I’ll either use a store-bought crust (checking the ingredients to ensure it’s vegan), or make my own. Either way, have your crust ready to go before you start making your quiche. On to making the “egg” portion of our quiche! All you need to do is blend up a handful of ingredients in a food processor: extra firm tofu, nutritional yeast, soy sauce, lemon juice, and turmeric. Add a splash or two of non-dairy milk (but no more than that!) if the mixture seems too thick! Set your tofu mixture aside and grab a skillet — it’s time to cook the veggies! Heat up a bit of oil in the skillet and add some diced potato, along with a bit of salt and pepper. Cook the potato until it starts to brown and soften. Now add some chopped up leek, and continue cooking the veggies until the leek begins to soften up. Finally, add a couple of cloves of garlic and cook everything for just another minute. Transfer the tofu mixture and veggies to a large bowl and mix them up! Now transfer everything to your pie crust. Smooth out the top with a spatula, pop it in the oven, and bake your quiche until it’s set in the middle. Let your quiche cool for a few minutes before slicing it. Sprinkle each slice with a bit of kala namak before serving, if you’d like!
Can this vegan quiche be made gluten-free? It sure can! Just use your favorite vegan gluten-free pie crust (here is one to try), and substitute gluten-free tamari for the soy sauce.Storage: Store leftover quiche in a sealed container or plastic bag. It will keep in the fridge or about 3 days, or in the freezer for about 3 months.Not into potatoes and leeks? You can make this vegan quiche will all kinds of veggies! Try sweet potatoes, kale, broccoli, or red peppers. Whatever veggies you choose, I recommend precooking them until they’re just done before adding them to your tofu batter.Be sure to check the ingredients list if you use a store-bought crust, as many brands aren’t vegan. Look out for butter and lard!
Like this recipe? If so, be sure to follow me on Facebook, Pinterest or Instagram, or subscribe to my newsletter. And please stop back and leave me a review and rating below if you make it!
