Hey there, food lover! How’s it going?
One of the things I’ve been trying to do lately is try new recipes. I can be one of those finicky people who doesn’t like to eat the same thing too often because my tastebuds get bored, but it can’t be too complicated or require hard to find ingredients. All of that starts to feel like a bit of a chore after a while, which puts me off…or it should but it doesn’t and then it becomes a whole thing.
Know what I mean?
Anyway my hubs is pretty good about offering ideas or just mentioning something we haven’t had in a while, and that’s exactly where this vegan recipe comes from.
I’ve made quiche in the past. Before being vegan I made quiche regularly-ish, particularly on the weekends. I have experimented with it a few times, once with white beans and it was a good dish but it wasn’t very quiche-like.
What is Quiche-like?
This is one of those questions vegans get asked all the time. Why do you want something to taste like it did before you stopped using animals? It’s a fair question and at the risk of sounding like the young’uns, the simple answer is “vibes”.
I don’t want or need it to taste like eggs and heavy cream, but there’s this soft, slightly spongy texture to a good quiche that’s hard to re-create. But it’s not impossible. Beans didn’t get me there, but you know what did? Tofu.
It really is a versatile food.
Other Ingredients
When it comes to making vegan quiche, don’t be shy. If there’s something you like, add it in and see how it goes. I wanted to keep this vegan quiche recipe simple so I added crimini mushrooms, onion, leeks, sundried tomatoes, vegan feta cheese, garlic and of course, nooch.
To keep this an oil free vegan recipe, I used water as needed, but not much was needed in my nice new non-stick pan! Cook it how you like it and set aside.
For the Quiche
Use firm or semi-firm tofu here. Some other vegan recipes will use silken tofu but that requires even more ingredients and I was trying to keep this recipe as simple as I could without sacrificing taste.
Break up the tofu right into the bowl of a food processor or blender, and run until mostly smooth. Add fresh lemon juice and nutritional yeast along with plant milk or water (even broth would work) until smooth.
Note: Start with a little liquid and run until it’s mostly smooth, with a hummus-like texture.
When you get the texture just right, mix it in with the sauteed ingredients and then fold in the feta.
Cook it in the oven and then get your nom-nom on!
It really is that easy, and with a nice salad on the side, this recipe can hold you for 2 meals.
Kitchen Tools:
*Cutting board
*Kitchen knife
*Non-stick pan
*Square baking dish (or pie plate)
Ingredients:
*Firm tofu
*Onion
*Leeks
*Sundried tomatoes
*Garlic
*Nutritional yeast
*Mushrooms
*Vegan feta cheese
*Parsley
*Cornstarch & water
Instructions:
*Pre-heat oven to 350F/185C
*Chop mushrooms first and get them in the skillet over medium high heat. It’ll take a minute to cook most of the water out so get that going while you chop the onions, leeks and garlic.
*Chop parsley, sundried tomatoes and vegan feta. Set aside.
*Add onions to the skillet and cook 5 to 7 minutes, stirring regularly.
*Stir in leeks and garlic for another 3 to 5 minutes.
*In the food processor or blender add tofu and run until most big chunks are gone. Add in nutritional yeast, lemon juice, cornstarch and liquid (milk, water or broth) and run until you get a thick, hummus-like texture.
*Turn off heat and stir in parsley, sundried tomatoes and vegan feta along with the tofu.
*Fold until combined and transfer to a baking greased baking dish.
*Baking for 30 to 40 minutes or until a toothpick comes out clean. It will be slightly jiggly and that’s okay. I cut mine too soon, after about 7 minutes resting so I’d recommend double that before you cut it. As you can see, the texture was fine but not quite as set as it would’ve been if I let it rest longer.
This vegan quiche recipe was easy to make, it was incredibly delicious and I think I’ll keep this version in the rotation, only changing up what I add to it.
I’m a fan. 5 starts…would definitely make–and eat–again!
Some links are affiliate links which means I’ll earn money if you buy these products. Feel free to click on the links to help a fellow blogger out! Thanks.
The Spicy Spatula 
Whatcha think?