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.
1 vegan pie crust Add-ins: The custard filling: Optional Add-ins: Cherry tomatoes (halved, to place on top) 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
1 tablespoon olive oil
1 medium onion, finely chopped
2 cloves garlic, minced
1 red bell pepper, diced
1/2 cup mushrooms, sliced
2 cups fresh spinach (or kale), chopped
1/2 cup broccoli
1/2 cup vegan bacon
350 g firm tofu
½ cup raw cashews (soaked in hot water for 15 minutes and drained)
1 cup unsweetened plant milk
2 tablespoons nutritional yeast
1 tablespoon corn starch (or arrowroot)
1 teaspoon turmeric
1 teaspoon smoked paprika
1 teaspoon dried oregano
½ teaspoon black salt (kala namak) for “eggy” flavour
Sea salt, to taste
Black pepper, to taste
Vegan cheese shreds
Fresh herbs (parsley, basil or chives)Instructions
1. Prepare the crust
2. Cook the vegetables
3. Make the quiche filling
4. Assemble the quiche
5. Bake
Notes
