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Vegan Quiche Recipe

Ready-baked quiche in a tart tin that has already been cut. In front of the tart tin are two plates on which pieces of quiche have been arranged. Colorful napkins and silver cutlery.

This simple vegan quiche with a base of crispy shortcrust pastry is super delicious! You can also prepare it as party food. The quiche will taste great cold the next day, or you can easily warm it up again! For this vegan quiche recipe, you don’t need eggs for the filling but silken tofu instead. A quiche always goes well, no matter if for a hearty breakfast, brunch, lunch, or dinner. By the way: children love the cake look! A vegan quiche can take on many different characters – depending on the vegetables and spices you choose. This recipe leaves room for lots of customization. Today, I have opted for a down-to-earth quiche with carrots and potatoes. The carrots make it a slightly sweet dish.

Ingredients for making Vegan Quiche Recipe

Vegan Quiche Recipe
  • All-purpose flour
  • Cornstarch
  • Vegan butter substitute
  • Olive oil
  • Apple sauce
  • Carrots
  • Potatoes
  • Silken tofu
  • Vegan tomato pesto
  • Onions
  • Garlic
  • Instant vegetable stock
  • Salt & pepper

Originally, quiche is a specialty of French cuisine. This dish is an unsweetened shortcrust pastry with a savory filling. Usually, the pastry is made from a mixture of eggs and milk. For the vegan quiche, we will use tofu, silken tofu, to be precise. Silken tofu has the highest moisture content of all fresh tofu varieties, almost like a pudding in texture – which is great for the creaminess of our filling. Traditionally, quiche is baked in a round, flat dish. For the shortcrust pastry, we will add apple sauce instead of eggs. It will bind the dough nicely and give it a fantastic consistency!

How to make Vegan Quiche with Carrots and Potatos

bowls with flour, applesauce, vegan butter, olive oil, tomato pesto.

Shortcrust Pastry for the Vegan Quiche

  • 250g flour
  • 120g vegan butter
  • 20ml olive oil
  • 70g applesauce
  • 120g vegan tomato pesto (or another type of pesto) Note: will only be spread on the pre-baked dough later

Mix the flour and salt in a large bowl. Add the cold, finely diced vegan butter substitute and apple sauce, and knead everything with your hands until you have a nice, smooth ball of dough. I love kneading with my hands – you can, of course, also use the dough hook on a machine, but then only knead briefly. Otherwise, the dough may become crumbly afterwards.

Dough ball on a colourfull plate on wooden underground

Place the vegan quiche shortcrust pastry in the fridge to let it rest for 30 minutes. Then, roll out the dough on a floured work surface to approx. 3-4 mm thickness. I used a rolling pin, but if you don’t have one, you can also use a straight glass bottle. Make sure to always use enough flour before rolling. Now, place the rolled-out dough in a well-greased pie dish. My tin is 28 cm, which perfectly feeds four people. Shape the edges with your hands and push them up so that we have a high edge to add a lot of filling. Then, prick the bottom crust repeatedly with a fork (the trapped air under the pastry can escape, so we have a smooth base). Place the pie dish with the pastry in the fridge for another 10 minutes (this prevents the edges from slipping down when pre-baking; if the edges do slip, you can press them up again after pre-baking when they are still hot and warm).

A special tip to give your shortcrust pastry nice, high edges:

You can also use another trick to prevent the edge from slipping: Pre-baking the dough with dried legumes like chickpeas or peas!
Place a sheet of baking paper over the pierced pastry in the pie form and fill it with dried peas. Pre-bake in the oven at 200°C (400°F) for 15 minutes. Then, pour out the peas and leave them to cool. You can store them in a container for future baking projects.

vegan Quiche Recipe

Preheat the oven to 200°C (400°F). Next, take the pie dish out of the fridge and pre-bake the pastry for 15 minutes. If you do this, our shortcrust pastry will be crispier. To save time, you can spread the shortcrust pastry directly with the pesto, fill it with vegetables and the tofu cream, and bake everything together.

Tofu Cream for the Vegan Quiche

vegan Quiche Recipe
  • 400g silken tofu
  • 2 tbsp olive oil
  • 2 tbsp cornflour or other neutral starch
  • 2-3 cloves of garlic (pressed)
  • 80g vegan tomato pesto (or another pesto)
  • 1 tsp salt
  • 1 tsp pepper

Drain the liquid from the silken tofu. Next, cut the tofu into quarters and place it, together with the oil and tomato pesto, in a blender. Add the cornstarch, freshly pressed garlic, salt, and pepper, and blend everything until it is nice and creamy – our tofu quiche cream is ready. The cornstarch will thicken the cream nicely. If you prefer a different pesto, that’s fine. Any pesto goes well with carrots and potatoes! If you would use my fragrant wild garlic pesto, you can use less normal garlic. Otherwise, my mixed herb pesto would work perfectly for this vegan quiche recipe.

vegan Auiche Recipe

Vegetable Filling for the Vegan Quiche

  • 1 kg carrots
  • 1 kg potatoes
  • 1 onion
  • 150ml vegetable stock
  • Salt and pepper to taste

Cut the onion into small pieces, and sauté briefly in a pan with oil. Slice the carrots and add them to the pan. Next, deglaze with vegetable stock and simmer the carrots until tender. You can use store-bought or homemade vegetable stock for this recipe. When the carrots are ready, pour off the liquid completely. Otherwise, it will soften our pre-baked shortcrust pastry.

Boil the potatoes separately in a pot. Make sure to keep them slightly undercooked. We want to be able to slice them later. I like to boil the potatoes with the skin on and then peel them – this preserves more vitamins/minerals in the potato. Cut into slices when cooled.

Vegan Quiche Recipe

Now, spread a thick layer of vegan tomato pesto on the pre-baked shortcrust pastry. Then, fill with our carrot vegetables and spread half of our silken tofu cream on top. Next, add our sliced potatoes and then pour the rest of the silken tofu cream over all.

vegan Quiche Recipe

Then, set the oven temperature to 180°C (365°F) and place our delicious filled quiche inside. Once the quiche has turned a beautiful golden brown, cover the pie form with aluminum foil to protect the top from burning. Bake for about 50-60 minutes until the filling has set. You can prick it after 45 min with a toothpick to check the firmness.

FAQ:

How long does it take to prepare the vegan quiche?

You can make this recipe in approximately 3,5 hours, including resting dough time and pre-baking. If you want to be faster quit the pre-bakeing.

For how many people is the vegan quiche recipe enough?

The quantities given here are enough for four people as a main course.

Can I make the vegan Quiche Recipe ahead of time and reheat it?

Yes, of course! The vegan quiche can be prepared a day in advance. You can reheat it the next day or enjoy it at room temperature. It will still be delicious!

I hope you enjoyed this vegan quiche recipe with silken tofu. Let me know what you think in the comments below!

Some Recipe Suggestions:

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Ready-baked quiche in a tart tin that has already been cut. In front of the tart tin are two plates on which pieces of quiche have been arranged. Colorful napkins and silver cutlery.

Vegan Quiche Recipe

This vegan version of the classic French quiche is a beautiful main course. Kids love the cake look! This vegan quiche recipe consists of layers of carrots and potatoes, baked in a delicious silken tofu cream!

  • Total Time: 180 minutes
  • Yield: 4 persons 1x

Ingredients

Units Scale
  • 250g flour
  • 120g vegan butter substitute
  • 40ml olive oil
  • 70g applesauce
  • 200g vegan tomato pesto (or another type of pesto)
  • 400g silken tofu
  • 20g cornflour or other neutral starch
  • 23 cloves of garlic
  • 1 kg carrots
  • 1 kg potatoes
  • 1 onion
  • 150ml vegetable stock
  • Salt & pepper to season

Instructions

  1. Mix the flour and salt in a large bowl. Add the cold, finely diced vegan butter and apple sauce and knead everything with your hands until you have a nice, smooth ball of dough.
  2. Place the vegan quiche shortcrust pastry in the fridge for 30 minutes to rest.
  3. Roll out the dough on a floured work surface to approx. 3-4 mm (0.15 inch) and place the rolled-out dough in a well-greased pie form. Shape the edges with your hands and push them up so that we have a high edge. Prick the base with a fork.
  4. Place the pie form with the pastry in the fridge for another 10 minutes.
  5. Preheat the oven to 200°C (400°F), take the pie form out of the fridge and pre-bake the pastry for 15 minutes for crispiness.
  6. Drain the silken tofu and cut it into quarters. Add it, together with 40g of the tomato pesto and the olive oil to your blender. Also, add cornstarch, pressed garlic, and salt and pepper. Blend until smooth and creamy.
  7. Peel and dice the onion, and peel and cut the carrot into slices. Sauté the onion before adding the carrot. Sauté together for 5 minutes before deglazing with vegetable stock. Simmer until tender. Pour off the remaining liquid.
  8. Boil the potatoes separately in a pot. You can slightly undercook them so they are easy to slice later. Peel them, then cut into 5 mm (0.2) thick slices when cooled.
  9. Preheat the oven temperature to 180°C (365°F)
  10. Spread a thick layer with the remaining vegan tomato pesto on the pre-baked shortcrust pastry, then fill with our carrots. Spread half of our silken tofu cream on top. Add the sliced potatoes and then pour the rest of the silken tofu cream to top it off.
  11. Place the quiche inside the oven. Once the quiche has turned a beautiful golden brown, cover the pie form with aluminum foil to protect the top from burning. Bake for about 50-60 minutes until the filling has set.

Notes

You can prick the quiche after 45 min in the oven with a toothpick to check the firmness.

To save time, you can spread the shortcrust pastry directly with the pesto, fill it with vegetables and the tofu cream, and bake everything together.

ou can also use another trick to prevent the edge from slipping: Pre-baking the dough with dried legumes like chickpeas or peas! Place a sheet of baking paper over the pierced pastry in the pie form and fill it with dried peas. Pre-bake in the oven at 200°C (400°F) for 15 minutes. Then, pour out the peas and leave them to cool.

  • Author: Tanja Gross
  • Prep Time: 130 minutes
  • Cook Time: 50 minute
  • Method: Baking
  • Cuisine: French
  • Diet: Vegan

Keywords: Vegan Quiche Recipe, Vegan Quiche, Tofu Quiche

2 Comments

  1. Phenomenal!

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