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Easy Vegan Quiche

Easy Vegan Quiche

A lovely, filling, and flavourful Quiche

Prep Time 15 minutes
Cook Time 40 minutes

Servings 4


  • Food processor
  • Rolling Pin for the pie base
  • Knife
  • Garlic press
  • Measuring spoons Tablespoon, and ½ teaspoon
  • Scale to weigh produce and tofu
  • Pie dish
  • Large frying pan
  • Utensils
  • Cooling rack



  • 1 vegan pie base
  • 400 g firm tofu
  • 2 Tbsp olive oil
  • 1 small onion diced
  • 225 g mushroom sliced
  • 3 garlic cloves minced
  • 90 g fresh spinach washed and chopped
  • ½ tsp turmeric
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp salt more to taste
  • ½ tsp black salt (Kala namak) **Optional**
  • 2 Tbsp flour Gluten-free or all purpose
  • 1 Tbsp non-dairy milk unsweetened
  • 45 g cherry tomatoes halved



  • Pre-heat the oven to 190℃
  • Roll out pie base and place into pie dish
  • Heat the oil in a large pan over medium heat
  • Sauté the onions for 3-5 minutes (until sof and lightly browned)
  • Add the garlic and sauté until fragrant, and lightly browned (± 1 minute)
  • Now add the mushrooms and sauté for 5-7 minutes, they should turn soft and brown
  • Then add the spinach and cook until it is wilted (± 3 minutes)
  • Finally add salt and pepper (optional)
  • Remove from heat and set aside
  • Break up the tofu into a food processor bowl, add the herbs and spices, milk, and flour.  Process until smooth (± 2 minutes).  If the texture is too thick to smooth out you can add another Tbsp of milk, just enough to get it moving
  • Scrape the tofu mixture into a mixing bowl, fold in the mushroom/spinach mixture and combine well
  • Place the mixture in the pie base and spread evenly. Add the cut tomatoes on top and gently press them down to sink down into the mixture
  • Bake for 30-40 minutes, until the quiche is firm and golden
  • Remove from the oven and let it cool for ± 10 minutes before cutting (this is to let the tofu set)
  • Enjoy

We would love to hear your thoughts once you have tried the recipe…

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