A good quiche is one of the things I was missing when going vegan. Most of the recipes we tried were either too dry, not really tasteful or just boring. One morning Joël got inspired and created this beauty. This is honestly the best quiche I’ve ever eaten (besides the non vegan one of my dad which I was craving for). So even if you are not vegan and just want to try something new, this is the recipe for you! It’s mouth watering tasty, super fresh and absolutely not too dry. You gotta try it!
- 350g firm silken tofu
- 3 tbsp nutritional yeast
- 1 tbsp Lemon juice
- 1 tsp turmeric
- 1 tsp kala namak (replace with sea salt if you can’t find any)
- Black pepper to taste
- 1 medium sized tomato cut in half
Vegetables (feel free to switch it up):
- 1 small onion (chopped)
- 3-4 cremini mushrooms (sliced)
- 1 handful of chopped leek
- ½ a zucchini (chopped)
- 2 garlic cloves (pressed or chopped)
- 1 vegan pie crust (store bought or self-made)
Start by preheating your oven to 450F. Then add all the ingredients under “quiche mix” to a high-speed blender or a food processor, you might have to chop the tomato a bit more depending on the quality of your blender/processor, and blend until it becomes smooth and uniform. Leave it on the side while you take care of the vegetables!
Heat up some oil in a pan or wok over medium heat and throw in onion, leek and garlic. Let cook for two minutes and add in the mushrooms and zucchini. Raise the heat to medium-high and cook for around five more minutes. It doesn’t matter if some vegetables are not cooked enough as they’ll bake in the oven for quite some time.
Take the quiche mix and pour it all into a large mixing bowl. Throw the cooked vegetables and mix until they are spread evenly throughout the mixture. Pour into your pie crust and throw in the oven for 30-35 minutes. Serve immediately once it is ready and sprinkle some kala namak on top of it for extra eggy flavour, but watch out that you don’t put too much as it can easily make the quiche too salty.