A creamy, flavour-packed quiche that’s perfect for brunch, lunch, or a light dinner. Made with a silky tofu-cashew base and loaded with vibrant vegetables, this quiche is wholesome, satisfying, and beautifully plant-based.
Preheat the oven to 190°C. Place the pie crust into a tart or quiche dish. Use a fork to prick the bottom, then blind-bake for 10 minutes. Heat the olive oil in a pan over medium heat. Add the onion and garlic; sauté until soft and fragrant. Add the mushrooms and red pepper, cooking until lightly browned. Stir in the chopped spinach and cook until wilted. Season lightly with salt and pepper. Remove from heat. In a blender, add the tofu, soaked cashews, plant milk, nutritional yeast, cornstarch, turmeric, smoked paprika, oregano, kala namak, salt, and pepper. Blend until completely smooth and creamy. Add the cooked vegetables into the pre-baked crust. Pour the blended tofu mixture over the vegetables. Smooth the top with a spatula. If using, add cherry tomatoes or vegan cheese on top. Bake for 40–45 minutes, or until the centre is set and the top is golden. Allow the quiche to cool for at least 15 minutes before slicing. Fridge: up to 4 days
Freezer: up to 2 months (wrap slices individually)
Ingredients
Instructions
1. Prepare the crust
2. Cook the vegetables
3. Make the quiche filling
4. Assemble the quiche
5. Bake
Notes
