I 100% recommend it, and would not change a thing in the recipe. It also has a good amount of protein per slice since we used tofu as our ‘eggs’ in this recipe so this is great for a high protein breakfast or brunch or anytime really. Home » Recipes » Mains » Versatile Vegan Quiche. I baked mine in an airfyrer at 32 mins 180C, and used individual muffin pans instead lined with the pie crust, to make individual servings. Initially it will look like … I love making delicious vegan food and creating delicious vegan versions of all your old favorite dishes, so you can have your vegan cake and eat it too! Your feedback is really appreciated! Add a flavour punch to moist courgette in a quiche that has double helpings of cheese – in the filling and the pastry. ★☆ Things I changed: I bought an already made pie crust. About Me →. So glad you enjoyed it! coconut oil wasn’t that subtle in the crust, but no hate for coconut oil here, so it was all cool. Ingredients Pastry. Cut in the vegan margarine, mixing until crumbly. I used a lot of turmeric in this recipe, because just like my Tofu Scramble, it adds a nice bright yellow color to any recipe that would traditionally call for eggs. Keywords: cashew, favorite, nutritional yeast, original, puff pastry, spinach, tofu, tomato, quiche. Place the gluten free flour, flax seeds, margarine, sugar (if using) and sea salt (everything except the water) in to a bowl and using your finger tips rub between your … Evenly scoop on the silken tofu in the middle of each sheet. To make these quiches, simply mix chickpea flourwith water, olive oil, salt, plus any herbs and spices you like. Grind the cashews in food processor until very fine. ★☆ 8 oz (225g) wholemeal flour Good pinch of salt 4 oz (115g) very cold vegan margarine Place the cut tomatoes on top and bake in the oven for 30-40 minutes until the filling firms up and is golden on top. Yesterday, I happened upon a package of puff pastry dough in my freezer and decided that it was about time that I use it. Remove from oven and let cool for 10 minutes before cutting. Add the sautéed vegetables to the pie crust first (or mix them directly into the chickpea mixture, if … *You can use a premade store-bought pie crust if you prefer. I did follow the other ingredients to the T. I added a pinch more of black salt than recommended because I needed to add a stronger contrast with the sweet pie crust. Baking the crust first as well could cause it to over-brown before the quiche filling is cooked through, so I wouldn’t necessarily recommend it. While it smells yummy the crust is soggy. Delish!!!!! i’ll def be making this again. If you don’t have it you can substitute this for regular salt, but I do recommend you get some and give it a try, it’s pretty awesome in cooking. Cut off any excess dough over the sides of the dish with a scissors. If you order something via one of the affiliate links, I get a small percentage of the sale. Thanks so much for sharing Anne! It’s egg-less, dairy-free, and can be made either with tofu or soy-free with chickpea flour. If you’d like to make this quiche gluten free then either buy a pre-made gluten-free pie crust and use that or make it crustless. by Kayla | LemonThyme June 7, 2019 May 21, 2020. Since being gluten free (8 years) and egg free (5 years) I have totally missed having quiche. I loved this recipe!! This recipe features tofu, soy or almond milk and tahini for a smooth texture, and a mix of veggies for flavor and color. I’ve been making this quiche once a month with no fail… The only problem is that does not last very long, since every one in my family even the non vegan loves it too. . Add the olive oil to a pot along with the chopped onion and crushed garlic and sauté until the onions are softened. Place the ball of dough onto a flour dusted surface and roll out into a giant round that can fit over your 9-inch pie dish. , Hi Chloe, so glad to hear that, and thanks for sharing your substitution, that’s a great plan for anyone who doesn’t like mushrooms. You can even make this quiche crustless. When it’s used in cooking it works great. © 2020 Vegangela (Angela Thompson). Best Vegan Spinach Mushroom Quiche This delicious, easy, plant-based quiche recipe is as good as it gets! The filling is pretty basic, so you can really customize it with whatever you feel like (or whatever you have sitting in the fridge or counter) and fresh herbs like basil, cilantro/coriander or thyme would be great in this too. Add tofu, nutritional yeast, soy milk and turmeric. Great for a summer picnic or entertaining dish. Thanks Again. This will save the time on preparing the crust and make this recipe really fast and easy. This dish is a great pizza alternative for parties, picnics and for a quick dinner or lunch box. Add whole wheat pastry flour and salt to a food processor. Awesome! 6 tablespoons cold unsalted butter, cubed. I’ve made this three times and it’s just stunning. In fact, a quiche loving friend of ours might just have told us that this is even MORE tasty than a regular egg-based quiche. *Kala namak aka black salt creates eggy flavor, it’s quite amazing. Now add in your tofu mix from the food processor and fold it in with the mushrooms and spinach. I use extra filling of tofu 450 grams in total and keep the rest of the recipe the same. the serving was 8 slices? It’s quite amazing. Add the tofu, cornstarch, nutritional yeast, turmeric, onion powder, garlic powder, salt and black salt (aka kala namak) into your food processor. Add firm tofu, cornstarch, nutritional yeast, turmeric, onion powder, garlic powder, salt and black salt (aka kala namak) into your food processor. Add all purpose flour, salt and sugar to a food processor and mix together. The following combinations would also be really yummy: I don’t own a pie plate here in Sydney, so I just used a 23x14cm oven-safe dish. Jump to Recipe Print Recipe Pin Recipe. No part of this website may be reproduced, distributed, performed, publicly displayed, or made into a derivative work without my permission. However, as much as I love coconut oil and the taste of coconut, it just doesn’t sound right or remotely delicious as predominant flavor in a quiche. Set aside. Introducing my gluten free & vegan Quiche! The other items in my fridge and pantry inspired me to come up with this vegan quiche, which was really yummy and which I’ll definitely make again. Hi I'm Alison Andrews, I'm the voice and cook behind Loving It Vegan. Add olive oil to a pot along with chopped onion and crushed garlic and sauté until the onions are softened. August 18, 2011 — Lexi over at After Apple Picking has successfully made this without the crust! Sprinkle with paprika and top with tomato slices. If you eat some of it as is, the taste is VERY strong but don’t let that put you off. That will save time on this recipe. Vegan leek quiche is anything but complicated to prepare. Allow to cool for 10 minutes before slicing and serving. Add the coconut oil and process until crumbly. This helps defray the hosting and other costs associated with the website. Place quiche filling into a medium mixing bowl and fold in the mushroom/spinach mixture. I also added shredded vegan cheese in the mix. This Vegan Quiche Lorraine uses a crunchy potato crust instead of a regular pastry crust and replicates the flavour and texture of a traditional egg-based quiche. The coconut oil is only used in the crust, it might work with vegan butter instead, but not another oil. Thanks for the awesome review! 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