You know how sometimes you see a recipe online and you just know you’re going to try it, no matter how intense the recipe? That was me with this kind of easy vegan potato quiche dish.
This recipe was everywhere for a little while, but I hadn’t found a vegan recipe that I wanted to try, so I had to improvise.
I do love to cook but when I’m pressed for time, I prefer to keep it as simple as I can without sacrificing taste or adding too much fat or calories. This easy vegan quiche recipe accomplishes all of that.
Except…is it really a quiche?
The Crust
The ‘crust’ is actually potatoes so that’s the first part that’s decidedly un-quiche-like. Boil the potatoes until soft, about 10 to 12 minutes, depending on how big your potatoes are. I used baby potatoes because they boil quickly whole, which made them easier to press.
Once the potatoes are cool enough to handle, take a heavy bottom glass and press them all around the inside of a springform pan until you have a potato pie crust.
The Quiche
There is no egg in this recipe. Not even all the fun vegan eggs that are going around. They’re not easy to find here and when they are, the price is entirely too high, in my opinion.
So what did I do? I used that old vegan staple: tofu. Firm tofu popped into the blender along with cooked garlic, leek and onion and sundried tomatoes. I didn’t add all of the onion, leek or garlic, only about half to give it texture and flavor.
Unsweetened almond milk was added to the blender but only about a tablespoon at a time when the blender needed a little help, and no more.
Fold all the ingredients together and season.
Bake 30 to 40 minutes, depending on how much goes inside the crust, but basically until the tofu is set and not jiggly.
That’s it, easy peasy!
Kitchen Tools:
Springform pan
Mixing bowl
Blender
Kitchen knife
Cutting board
Ingredients:
Baby potatoes
Onion
Leeks
Garlic
Sundried tomatoes
Almond milk (or other plant milk, unsweetened)
Plain tofu
Instructions:
Boil potatoes in a large stock pot about 10 minutes, or until fork tender. Drain and let cool.
Cook onion, leek and garlic in a skillet over medium heat until golden brown, 7 to 10 minutes.
Add tofu along with half the onion, leek & garlic mix to a blender or food processor. Pulse at first and then run on medium-high, adding plant milk as needed to get a smooth texture.
Add in sundried tomatoes and pulse once more.
Fold in the rest of the onion, leek & garlic mix in a mixing bowl until combined.
Place parchment paper inside your springform pan, cut if needed.
Place potatoes inside and press to flatten until you have a ‘crust’.
Pour tofu mix into the crust and spread evenly.
Cook on 185C/375F for 20 to 30 minutes, depending on the size of your quiche/pie. Make sure the tofu is set and then cool for 10 minutes before cutting.
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