This vegan quiche slices like a regular quiche, it is creamy and it is great hot, cold or at room temperature.
It is everything you might expect from a quiche but it doesn’t contain any eggs.
“Is this some sort of miracle?” I hear you ask. I too was astonished when I realised that eggs were not, after all, a prerequisite for a tasty quiche!
Firm silken tofu provides the creamy texture and sets beautifully when cooked and cooled. It is the perfect foil for all the flavours and textures in my mushroom and leek quiche.
Friends and family have told me that, if I hadn’t announced in my usual overdramatic fashion that this was a vegan quiche, they wouldn’t have guessed that it was egg-free!
It is easily adaptable to include seasonal veg – watch this space for more flavour combinations as the year goes on!
Pastry for Vegan Quiche
Shop Bought Vegan Pastry
If you want to make this recipe even easier use shop-bought ready to roll shortcrust pastry. You’ll find it in the chiller section of most supermarkets.
JusRol shortcrust is suitable for vegans as are most of the own-brand options but do check the ingredients list just to be sure.
Homemade Vegan Shortcrust Pastry
If you follow my recipe for homemade pastry do make sure that all your ingredients are well chilled and handle it as little as possible to ensure a crispy crust.
Chill it for about 20 minutes before rolling out to fit your dish.
Lift it gently into your dish and persuade it into place using a small ball of pastry to press it into the edges of your dish. Leave it to chill for a further 30 minutes.
Chilling pastry at every stage allows it to rest and recover from your ministrations and prevents it from shrinking when baked.
Spoon your filling straight into the prepared case. I don’t blind bake my pastry for quiche now that I’m vegan – another bonus!
Because the filling is not liquid, like a conventional egg-based quiche, it can be spooned in and baked without the risk of a soggy bottom!
Vegan Quiche With Mushrooms and Leek
Ingredients and full instructions are in the recipe card at the end of this post.
The filling for this quiche is really easy to put together!
- Gently fry leeks, red onion and mushrooms until cooked and all liquid has evaporated off.
- Add garlic and herbs and fry for a minute until aromatic and allow to cool.
- Whisk together the firm silken tofu, Dijon mustard and nutritional yeast and stir into the cooled vegetables.
- Season to taste with salt and black pepper before spooning into your prepared pastry shell and baking.
I served my quiche for lunch, at room temperature, with some delicious no mayo potato salad, baby plum tomatoes and peppery rocket leaves.
You could also serve it:
- Warm for breakfast or brunch with fried potatoes and baked beans.
- At a picnic alongside vegan sausage rolls and a selection of salads.
- For a fancy dinner with wild rice and asparagus salad or roast pumpkin and fresh figs.
- Anywhere or anytime you fancy a slice of quiche!
Can You Freeze Quiche?
Vegan quiche keeps very well, covered, in the fridge for up to three days.
It is not suitable for freezing because the texture of tofu changes when it is frozen and no one wants to eat a chewy quiche!
If you want to get ahead you can freeze the prepared, raw, pastry shell and bake it from frozen, adding 5 minutes to the baking time.
More Tarts You Might Like!
If you are looking for more pastry-based vegan savouries, you might also like these:
- Vegan Tart with Roasted Vegetables and Smoked Garlic
- Hummus and Carrot Tart
- Vegan Picnic Pies
- Easy Vegan Sausage Rolls
Vegan Mushroom Quiche
- 23cm/9 inch flan dish
- Large Frying Pan
- rolling pin
- Wooden Spoon
- Food Processor with pastry blade OR large mixing bowl
For The Pastry
- 175 g plain (all purpose) flour
- pinch of salt
- 60 g chilled vegan block margarine or butter eg. Stork/Naturli
- 30 g chilled vegetable fat/shortening eg. Trex
- 3 tbsp ice cold water
For the Quiche Filling
- 1 tbsp olive oil
- 1 medium leek chopped
- 1 medium red onion chopped
- 200 g chestnut mushrooms (cremini mushrooms) thinly sliced
- 4 garlic cloves crushed
- 1 tbsp fresh thyme pulled from the stalk and chopped
- 1 tbsp fresh chives + extra to serve chopped
- ½ tbsp Dijon mustard
- 2 tbsp nutritional yeast flakes
- 349 g box of firm silken tofu drained of water
- salt and freshly ground black pepper to taste
To Make The Pastry Shell
- Add flour and salt to the bowl of a food processor fitted with a pastry blade (or sift together into a large mixing bowl)
- Add chopped, chilled butter and vegetable fat and pulse briefly until it looks like breadcrumbs (or rub in with your fingers in the mixing bowl)
- Add iced water a tablespoonful at a time, pulsing, until the pastry begins to clump together (or with your hands), you may not need all the water, you may need a little more.
- Turn out onto a lightly floured surface and bring the soft dough together with your hands. Form a disc, wrap in cling film or baking parchment and chill for at least 20 minutes. Make your filling while the pastry chills.
- Lightly grease the flan dish.
- On a lightly floured surface roll the pastry out to fit your flan dish.
- Drape the pastry over the flan dish and persuade it into place using a small ball of pastry to press it into the edges of your dish.
- Chill for a further 20 minutes.
To Make The Quiche Filling
- Heat the olive oil in a large frying pan and gently fry the chopped leeks and onions until soft.
- Add the mushrooms and continue to cook gently until their juices have evaporated.
- Add the garlic and herbs and fry for a further minute until aromatic. Leave to cool.
- Preheat oven to 180C/350F.
- Whisk together the silken tofu, mustard and nutritional yeast.
- Add the tofu mixture to the cooled vegetables and stir to combine.
- Add salt and pepper to taste.
- Spoon the filling into the prepared pastry case and bake in the preheated oven for about 30 minutes until set on top and the pastry is browned.
- Serve warm or at room temperature topped with freshly snipped chives.