Description
A plant-based, protein-rich quiche featuring a flaky crust and savory tofu-mushroom filling. Ideal for brunch or lunch, this version uses no animal products while maintaining a creamy texture and umami depth through nutritional yeast, non-dairy milk, and cornstarch. Perfectly balanced between earthy and nutty flavors.
Ingredients
1 cup all-purpose flour
1/2 teaspoon salt (crust)
1/2 cup cold vegan butter
20 oz firm tofu
2 tablespoons nutritional yeast
1/2 cup non-dairy milk
2 tablespoons soy sauce
1 teaspoon onion powder
1 teaspoon black pepper
2 tablespoons cornstarch
Instructions
Whisk flour and salt in a large bowl
Add vegan butter cubes and use pastry cutter until mixture resembles cornmeal
Increase portions of ice water one teaspoon at a time until dough comes together
Wrap in plastic and refrigerate for 20 minutes minimum
Press dough into a 9-inch pie dish, crimp edges, and prick bottom with a fork
Preheat oven to 375°F (190°C) and blind-bake crust for 10 minutes
Crush tofu in a bowl until crumbly
Mix in nutritional yeast, soy sauce, onion powder, black pepper, and 2 tablespoons cornstarch
Add non-dairy milk and stir until well combined
Pour tofu mixture into crust and spread evenly
Return to oven and bake for 35 minutes until set and golden
Cool slightly before slicing into 6 portions
Notes
Replace tofu with a 1/2 cup flour for a meatless alternative
Coconut oil deep-fried tofu can add a crispy texture if available
Adjust salt if using pre-salted non-dairy milk
For a richer flavor, use coconut milk instead of other non-dairy varieties
- Prep Time: 30
- Cook Time: 45
- Category: Dinner
- Method: Baking
- Cuisine: French Adaptation
Nutrition
- Serving Size: 1 slice (1/6 of quiche)
- Calories: 250
- Sugar: 1g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 7g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 0mg