Vegan Quiche- 2 Ways

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: