So, I may have said before that something I’ve made tastes so good and is the best thing I’ve ever made but now I truly mean it! Before I went vegan, I loved quiche. I loved making it, eating it, knowing it, I just loved quiche. I would make quiche for all of my co-workers’ birthdays and would bring it in for breakfast when I worked for the New Jersey Devils, name drop, and they all always looked forward to it, so when I went vegan, I knew this was something I needed to recreate and bring back into my life and I am happy to report I have!
Recently I took a girls trip up to the Finger Lakes Region in Upstate New York with a couple non-vegan, but always curious and vegan food friendly, girlfriends and I was thinking about what I should make to bring there. I first thought dinner foods and nixed that, then I thought snacks but that would be too boring. I wanted to show off my cooking skills and keep reminding all that will taste and listen that vegan food is amazing so I fell upon quiche. Quiche is so versatile and a food that so many love, so I knew I could recreate this to please all palates, vegan or non-vegan.
I challenged myself to create a strong, flavorful base that would stand up to and them blow away any egg and dairy mixture and then create two different styles for versatility and let me tell you, they were a hit! My friends loved them, they felt nostalgic eating them and they went back for more, as did I, and honestly, I haven’t felt this proud about something I’ve cooked in a long time and that alone was worth it!
So, with that, I hope you make and enjoy these quiches as much as we did and I hope you put your own spin to them because this is just the beginning of a vegan quiche revolution! Happy eating!
Vegan Quiche- 2 Ways
Servings: Approximately 6 per quiche
Prep Time: Approximately 25 Minutes
Cook Time: 35-40 Minutes
Quiche Ingredients: (these ingredients are enough for 1 quiche, so if you are making both varieties at the same time you will have to double these ingredients)
- 1 Frozen 9 Inch Vegan Pie Shell
- 1 Package, Firm Tofu
- 3 Tbsp. Non-Dairy Milk
- 1 Tsp. Kala Namak
- ½ Tsp. Tumeric
- 1 Tsp. Garlic Powder
- 1 Tsp. Onion Powder
- 2 Tbsp. Nutritional Yeast
- Salt and Pepper to taste
Mushroom Leek Filling Ingredients:
- 1 Tsp. Vegetable Oil
- 1 Package of Baby Bella Mushrooms, Sliced
- 3 Large Leeks, Sliced
- 1 Cup Shredded Mozzarella Cheese, I used Esti slices and froze them then shredded them
- Salt and Pepper to taste
NO MEAT Lovers Filling Ingredients:
- 7-10 Slices Vegan Bacon, use your favorite
- 3-4 Patties Vegan Breakfast Sausage, use your favorite
- 15-20 cherry tomatoes, halved
- 1 Cup Shredded Cheddar or American Cheese, I used Esti slices and froze them then shredded them
- Preheat the oven to 375 Degrees
- In a blender or food processor add in the tofu, non-dairy milk, kala namak, turmeric, garlic powder, onion powder, and nutritional yeast and blend until smooth. If you need to add more milk to get the mixture smoother add it in by the ½ Tbsp.
- For the Mushroom Leek Quiche: in a sauté pan on medium high heat add the Tsp. of vegetable oil and let it heat up slightly add in the mushrooms first and let them begin to cook for 2 minutes. Once the mushrooms soften add in the leeks, some salt and pepper to season, and cook them together until everything is soft and cooked completely, about 75-7 minutes.
- Once the mushroom and leek mixture has cooled slightly add it into a mixing bowl with the cheese and the tofu mixture, mix it all together and add it into the pie shell making sure the mixture is even throughout
- For the NO MEAT Lovers quiche: in a pan cook your vegan bacon slices and your breakfast sausage patties.
- Once your bacon and sausages are cooked chop them into small pieces and mix them together in a bowl with the tomatoes, cheese, and tofu mixture. Then add the mixture to the pie shell making sure the mixture is even throughout.
- For both varieties, once the pie shells are filled place a piece of tin foil loosely on top of the quiche, place them on a baking sheet, and put them into the oven for 35-40 minutes. After about 30 minutes you can remove the tin foil.
- Once they are cooked, remove them from the oven, let them cool for 10-15 minutes and then enjoy!
- There are so many different things you can add into a quiche so don’t let these two varieties hold you back! Even though I will say they do taste good!
- Again, the quiche ingredients are for 1 quiche so if you are making both of these varieties, like I did, make sure to double up on the quiche ingredients. I personally make one tofu mixture and then the next I don’t make them together and then try to evenly separate them.
- If you want to make your own pie shell please do, it would taste a thousand times better, I was just short on time.
- The mushroom leek quiche seems to do better with a much smother tofu mixture so I probably added slightly more than 3 tablespoons of non0dairy milk to that mixture.
- The NO MEAT lovers quiche did well with just the 3 tablespoons of non-dairy milk
- If you like a creamier quiche add more milk and get the tofu mixture extremely smooth. If you like a more firm quiche add only the 3 tablespoons.
- When mixing the tofu ingredients it is easier to use a food processor because it is an easier removal, but I don’t have one so I just a blender and it works just as well
- When baking the quiche, after around 35 minutes place a toothpick in the center and if it comes out clean your quiche is ready to be taken out of the oven.
- If you’re making both quiches at the same time and baking them at the same time they will take longer to cook. I would suggest raising the oven temperature to 400 degrees and cooking them for closer to 45 minutes to 1 hour