Simple Vegan Quiche En Croute
I’m about to rock your world with this tasty, egg-free, and undeniably easy vegan quiche recipe. The eggless quiche filling is made with a perfectly seasoned tofu base stuffed with mushrooms, onions, and vegetarian ham and encased in the most heavenly dairy free puff pastry crust. We’ve included crustless options as well as a mini quiche cups option in the post. Welcome to savory brunch heaven, friends!
Ingredients
For the filling:
- 1 small onion minced
- 4 large cloves garlic minced
- 3/4 cup chopped mushrooms
- 3/4 cup diced vegan ham
- 1 14-oz block firm tofu
- 2 Tbsp refined coconut oil melted (+ more for greasing / sauteing)
- 1 Tbsp rice vinegar
- 2 Tbsp nutritional yeast
- 2 tsp onion powder
- 2 tsp kala namak
- 1 tsp ground turmeric
- 1 tsp garlic powder
- 1/2 tsp ground black pepper
- 2 Tbsp chopped chives
- 1 tsp Italian herbs
- 1/2 tsp crushed red pepper
For the crust:
- 1 large sheet vegan-friendly puff pastry defrosted
Instructions
- PREP: Grease a springform pan or pie dish with some refined coconut oil and preheat your oven to 350F.
- SAUTE: Add a tsp of refined coconut oil to a large deep pan and turn the heat to medium low. Add your veggies and seitan and saute for about 3 - 5 minutes, stirring occasionally.
- BLEND: To a food processor, add the tofu, melted refined coconut oil, vinegar, and all spices (but NOT the chives, Italian seasoning, and red pepper). Process on high for 2-3 minutes until smooth and creamy, stopping to scrape down the sides as needed.
- STIR: Pour this tofu mixture into the large pot with the veggies, add the chives, Italian seasoning, and red pepper. Stir to combine and remove from heat.
- MAKE THE CRUST: On a clean, lightly floured surface, use a rolling pin to roll out your large sheet of puff pastry as thinly as you can get it without breaking. You want enough dough to cover the bottom of the springform pan (or pie plate) entirely, with extra hanging over the edge. (If you’re making mini quiche, roll your puff pastry out to be slightly larger than your muffin tin. Then, slice it into 12 squares.)
- ASSEMBLE: Next, pour your filling into the crust(s), smoothing the top with a rubber spatula. Fold that excess puff pastry dough into the center of the quiche and use clean, wet hands to press each separate piece together.
- BAKE: Bake your quiche at 350F for 35-40 minutes for a full quiche and 25-30 minutes for mini quiche. The puff pastry should be lightly browned.
- SERVING: Allow the quiche to cool for about 10 minutes before slicing and serving. It will firm up as it cools. Leftovers can be stored in an air-tight container for up to 5-7 days in the fridge or 8 weeks in the freezer. Enjoy!
Notes
Be sure to use coconut oil that is labeled REFINED to ensure there is no coconut flavor.
Kala Namak is also known as Indian black salt. It will add a super yummy egg flavor to this quiche that is AMAZING. It can be hard to find at the grocery store but can easily be ordered from Amazon. We use this one. IMHO, 100% worth it.
Check the ingredients on your puff pastry for vegan friendliness, but we've found most brands are "accidentally" vegan.
Tried this recipe?Let us know how it was!