Vegan Vegetarian Quiche

Indulge in the perfect blend of comfort and nutrition with this Vegan Vegetarian Quiche, a plant-based twist on a classic favorite. Featuring a flaky, homemade crust (with a gluten-free option available) and a protein-packed tofu filling, this quiche is bursting with vibrant flavors from sautéed red onions, bell peppers, spinach, and juicy cherry tomatoes. Nutritional yeast and a hint of turmeric add a cheesy, golden touch, while fresh parsley elevates each slice with a burst of freshness. Whether served warm or at room temperature, this wholesome, dairy-free dish is ideal for brunch, lunch, or a light dinner, and is sure to impress vegans and non-vegans alike!

Nutriscore Rating: 76/100

Prep Time:25 mins

Cook Time:40 mins

Total Time:65 mins

Servings: 6

Ingredients

• 1.5 cups All-purpose flour (or gluten-free flour for GF option)
• 0.5 cups Vegan butter, chilled
• 3 tablespoons Cold water
• 14 ounces Extra-firm tofu
• 0.25 cups Unsweetened plant-based milk (e.g., almond, soy, oat)
• 3 tablespoons Nutritional yeast
• 0.25 teaspoons Turmeric powder
• 1 teaspoons Garlic powder
• 1 teaspoons Onion powder
• 0.5 teaspoons Salt
• 0.25 teaspoons Black pepper
• 1 tablespoons Olive oil
• 0.5 cups Red onion, diced
• 0.5 cups Red bell pepper, diced
• 1 cups Spinach, chopped
• 0.5 cups Cherry tomatoes, halved
• 2 tablespoons Chopped fresh parsley

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Prepare the crust: In a bowl, combine the all-purpose flour and a pinch of salt. Cut the chilled vegan butter into the flour using a pastry cutter or fork until the mixture resembles coarse crumbs.

Step 3

Gradually add cold water, one tablespoon at a time, mixing until the dough comes together. Do not overwork the dough. Shape it into a disc, wrap it in plastic wrap, and refrigerate for 10-15 minutes.

Step 4

Roll out the chilled dough on a lightly floured surface to fit a 9-inch pie pan. Gently press it into the pan, trimming any excess. Poke a few holes in the bottom with a fork to prevent bubbling.

Step 5

Bake the crust in the preheated oven for 10 minutes, then remove and set aside to cool slightly.

Step 6

While the crust is baking, prepare the filling: In a blender or food processor, crumble the tofu and blend with plant-based milk, nutritional yeast, turmeric powder, garlic powder, onion powder, salt, and black pepper until smooth and creamy.

Step 7

In a medium skillet, heat the olive oil over medium heat. Add the diced red onion and red bell pepper, cooking for 3-5 minutes until softened.

Step 8

Stir in the chopped spinach and cook for another 1-2 minutes until wilted. Remove from heat and let cool slightly.

Step 9

Combine the cooked vegetables with the tofu mixture, stirring until evenly distributed.

Step 10

Pour the filling into the pre-baked crust. Smooth the top and arrange halved cherry tomatoes on top for decoration.

Step 11

Bake in the oven for 30-35 minutes, or until the filling is set and slightly golden on top.

Step 12

Remove the quiche from the oven and let it cool for 10 minutes before garnishing with fresh parsley and slicing into wedges.

Step 13

Serve warm or at room temperature. Enjoy!

Nutrition Facts

Serving size	(1141.3g)

Amount per serving	% Daily Value*
Calories	2374.8

Total Fat 142.1g	0%
Saturated Fat 32.7g	0%
Polyunsaturated Fat 1.3g
Cholesterol 0mg	0%
Sodium 2130.8mg	0%
Total Carbohydrate 181.9g	0%
Dietary Fiber 23.7g	0%
Total Sugars 11.6g
Protein 95.2g	0%

Vitamin D 25IU	0%
Calcium 2968.1mg	0%
Iron 24.0mg	0%
Potassium 2496.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 53.6%

Protein: 16.0%

Carbs: 30.5%