The words vegan quiche may seem like an oxymoron, but there are ways to mimic that eggy vibe for a deliciously rich and high-protein dish. Sherri Montgomery uses a combination of two types of tofu, dairy-free creamer, and cornstarch for the perfect texture in this recipe. To create an elegant and just lightly cheesy flavor, she uses a blend of nutritional yeast (don’t worry, it isn’t as strange as it sounds – trust me!), vinegar, and a mix of herbs and spices for.
Non-GMO Vegan Quiche Tips
To keep this vegan quiche GMO-Free, I recommend using organic silken tofu, organic firm water-packed tofu, and non-GMO dairy-free creamer. And don’t hesitate to pack in as many seasonal vegetables as you would like. This particular vegan quiche recipe includes kale, bell pepper, zucchini, and onion, but you can use chopped broccoli, spinach, tomatoes, shredded root vegetables, or whatever fresh vegetables that you have on hand.
Crust, Crustless, or Gluten-Free
As noted by the mini-muffins, this vegan quiche recipe can be made crustless. If you prefer a crust, make your own or feel free to pick up a pre-made dairy-free variety. If you can’t find one, or require a gluten-free crust, look for pie crust mixes, or make your own from scratch using non-hydrogenated palm shortening for the fat. For gluten-free, I like Carol’s perfect pie crust recipe.
- 1 pre-made pie crust (wheat-based or gluten-free)
- 1 small red onion, finely diced
- 2 cloves garlic, minced
- 1 medium zucchini, finely diced
- 1 large sweet bell pepper (red or orange), finely diced
- 1 bunch kale or kale raab, shredded
- 4 tablespoons chopped chives
- 4 tablespoons chopped parsley
- 2 teaspoons Herbs de Provence
- Sea salt and freshly ground black pepper, to taste
- 1 12-ounce package firm water-packed tofu
- 1 12-ounce package firm silken tofu
- 2 tablespoons cornstarch
- ¼ cup nutritional yeast
- ½ cup So Delicious® Dairy Free Barista Style Coconut Milk Creamer
- 1 tablespoon champagne vinegar
- ½ teaspoon turmeric
- ½ teaspoon dry mustard
- ½ teaspoon black salt
- Pre-bake the crust according to the directions and set aside.
- Preheat your oven to 400ºF and lightly grease 6 silicone muffin baking cups.
- Bring a sauté pan to medium-high heat and lightly coat with spray oil. Add the onions and sauté until translucent, about 5 minutes, add garlic and continue to sauté until very fragrant, about 3 more minutes. Add zucchini and bell pepper, and continue to sauté for 7 minutes.
- Add the kale, 2 tablespoons each of the parsley and chives, the Herbes de Provence, sea salt and freshly ground pepper to taste. Sauté for another 7 minutes and remove from heat.
- Squeeze out water from water-packed tofu. No need to press for a long time, just squeeze out a little of the excess water with your hands. Crumble into large mixing bowl and add the sautéed veggies & herbs. Add in remaining parsley and chives.
- Put silken tofu, cornstarch, nutritional yeast, creamer, vinegar, turmeric, dry mustard, and black salt into the container for a high-speed blender. Blend until smooth, scraping down the sides to be certain all dry ingredients are incorporated well with wet. Add contents of the container to the mixing bowl with the tofu and sautéed veggies. Mix together all ingredients until evenly combined.
- Pour mixture into pre-cooked pie crust, and pour any excess mixture into the prepared baking cups. Place filled pie crust and baking cups onto a baking tray.
- Bake for 45 minutes or until a toothpick inserted into the center comes out clean. Let quiche stand for 10 minutes before serving.
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