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A plant-based quiche like this one is my secret weapon for a crowd-pleasing breakfast or brunch that everyone loves—even those who swear by traditional egg dishes find themselves coming back for seconds. Every time I serve it, the table is dotted with happy faces and not a slice remains.
I first put this out for a holiday brunch and was amazed at how even my most skeptical family members raved about the creamy filling and savory taste
Ingredients
- Raw spinach: gives the quiche a fresh vibrant flavor and adds a beautiful green swirl when baked Choose tender leaves for sweeter taste
- Bell pepper: brings natural sweetness and bright color Opt for firm peppers with glossy skin
- Mushrooms: add earthiness and a meaty bite Cremini or white button mushrooms work great
- Extra firm silken tofu: forms the creamy base Ensure it is not regular silken tofu for best texture
- Nutritional yeast or vegan cheese: deliver cheesy umami Choose high quality nutritional yeast for most flavor
- Salt: enhances every bite Use fine sea salt for better blending
- Onion powder: provides subtle savory notes
- Rosemary: gives the quiche an herby depth Try to use dried rosemary that smells fragrant
- Ground turmeric: helps with color and mild earthiness Pick bright yellow turmeric powder
- Ground black pepper: finishes with gentle heat Always use freshly ground for best results
- A prepared 9 inch crust or well greased pie pan: makes assembly easy Choose a crisp crust for more texture or go crustless for a lighter result
Step-by-Step Instructions
- Prepare the Vegetables:
- Dice the spinach and bell pepper into small even pieces Mix gently with the chopped mushrooms and a pinch of salt This helps soften them and brings out flavor
- Blend the Filling Base:
- Combine tofu nutritional yeast salt onion powder rosemary turmeric and a pinch of pepper in a food processor Blend until the mixture is silky smooth with no lumps
- Combine and Fill:
- Gently fold the sautéed vegetables into the tofu mixture with a spoon This keeps the filling light and ensures an even veggie distribution
- Spread in Crust or Pan:
- Transfer the entire mixture into your prepared crust or directly into a greased pie pan for a crustless variation Smooth the top with a spatula for even baking
- Bake to Perfection:
- Slide the pan into a 350 degree F oven Bake for about forty minutes or until the center is firm and the edges are lightly golden The kitchen will smell amazing as the quiche bakes
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The nutritional yeast is my absolute favorite ingredient because it gives an amazingly cheesy flavor without dairy Once my partner mistook it for real cheese and that memory still makes us laugh every Sunday when I make this quiche
Storage Tips
Store leftover quiche in an airtight container in the fridge It holds up well for up to four days If you want to freeze it wrap slices individually and reheat in the oven or microwave for a fast tasty breakfast
Ingredient Substitutions
You can swap out the mushrooms for zucchini or shredded carrot if you like different veggies Sun dried tomatoes add an umami punch and fresh basil is a great stand in for rosemary Gluten free pie crust works perfectly if you need it and you can make the quiche crustless for a lighter option
Serving Suggestions
This vegan quiche goes beautifully with a simple green salad toast or even roasted potatoes For brunch try pairing it with a berry salad or fresh fruit platter to lighten things up
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Cultural and Historical Context
Quiche originated in France as a custardy egg dish but this vegan version keeps the spirit of classic quiche while making it accessible to everyone My family tradition is to bake one for every holiday breakfast as a nod to that French comfort food heritage
Frequently Asked Questions
- → What is the best tofu for this dish?
Extra firm silken tofu or refrigerated firm tofu works best, as they blend smoothly and create a custard-like filling. Always drain the tofu well for optimal texture.
- → Can I make it without a crust?
Absolutely! Use a well-greased pan for a crustless version, which still bakes up firm and slices easily.
- → How do I add more flavor?
Try sautéing the vegetables before stirring them in, or add fresh herbs like parsley and chives for extra brightness.
- → Is there a soy-free alternative?
You can substitute with a blend of chickpea flour and water, though the consistency may vary slightly from traditional tofu-based filling.
- → Does it reheat well?
Yes, leftovers can be covered and reheated in the oven or microwave, keeping the texture moist and satisfying.