Vegan Roasted Veggie Quiche
The flaky EVOO-based crust is filled with flavorful roasted vegetables and a rich, creamy tofu filling. The addition of miso paste and nutritional yeast enhances the depth of umami flavor. It’s just as rich and satisfying as a traditional quiche made with heavy cream and eggs, and you won’t miss the dairy or eggs at all. This quiche is perfect not only for vegans, but for anyone who appreciates delicious, wholesome food.
Equipment
- 18cm (7") round quiche pan
Ingredients
Quiche crust
- 170g (1 1/3 cups) All-purpose flour
- 2g (1/3 tsp) Salt
- 55g (1/4 cup) EVOO
- 25g (1 tbsp + 2 tsp) Soy milk
Quick roasted vegetables in a pan
- 2 Garlic cloves
- 1 potato
- 1 Zucchini
- 6 Cherry tomatoes
- 1 Bell pepper
- 3 mushrooms
- Fresh dill
Tofu quiche filling
- About 330g (1 1/3 cups) Silken Tofu （Drain 450 g/16oz of tofu for 30 mins）
- 20g (1 1/2 tbsp) EVOO
- 25g (1 tbsp + 2 tsp) White miso
- 2.5g (1/2 tsp) Salt
- 2g (1 tsp) Nutritional yeast
- 1g (1/2 tsp) Italian herbs
NOTE: For best results, measure ingredients with a scale using grams. Cup measurements (US customary units) are provided for your convenience but are not always accurate.
Instructions
Quiche crust
- Preheat oven to 175°C (350°F).
- If the pan is not non-stick coated, grease the pan.
- In a bowl, mix flour and salt.
- Add EVOO and rub it into the flour until it becomes uniform.
- Add soy milk and mix until a dough forms.
- Cut the dough in half and stack them. Repeat 6 times to create layers.
- Roll out the dough between two pieces of plastic wrap until it becomes 3mm thick.
- Line a quiche pan with the rolled dough and trim off any excess from the edges.
- The leftover dough can be a delicious snack by baking it for about 15 mins.
- Prick the bottom and sides with a fork.
- Place a piece of parchment paper with pie weights and pre-bake for 25 minutes until set (not fully browned).
- Remove the pie weights and parchment paper and bake for another 20 minutes.
Quick roasted vegetables in a pan
- Mince the garlic cloves and slice the vegetables about 1cm thick.
- In a large pan, with EVOO, saute the minced garlic until the aroma comes out.
- Sauté the slices of a potato first until they become tender.
- Sauté the slices of zucchini, bellpepper, and mushrooms until they become tender. Set them aside.
Creamy tofu quiche filling
- Wrap the silken tofu with paper towels and let it sit for about 30 minutes to remove excess moisture.
- In a bowl, cream the drained tofu until it becomes smooth.
- Add EVOO, white miso, salt, nutritional yeast, and Italian herbs.
- Blend until completely smooth and creamy.
Assemble and bake
- Layer the roasted vegetables in the pre-baked crust.
- Pour tofu filling over vegetables.
- Make sure the tofu filling is spread evenly in the crust.
- Top the quiche with sliced cherry tomatoes and some of the cooked vegetables with fresh dill.
- Bake at 175°C (350°F) for about 35 – 45 minutes.
- The center should be set, and the edges should be lightly golden.
- Cool at least 30 minutes before slicing.
Notes
- You can use your favorite vegetables such as eggplants, onions, broccoli, and sweet corn.
- Best served warm or at room temperature.
- You can keep them in the refrigerator for about 3 days, but the crust will get slightly soggy after a few days.