You Pick the Veggies Vegan Quiche
Discover the ultimate customizable plant-based delight with the "You Pick the Veggies Vegan Quiche"! This versatile, protein-packed recipe uses firm tofu, chickpea flour, and nutritional yeast to create a creamy, egg-free filling that's deliciously seasoned with turmeric and kala namak for that classic quiche flavor. The real star? Your choice of fresh, vibrant vegetables—think spinach, bell peppers, mushrooms, or zucchini—that make every bite unique and bursting with wholesome goodness. Nestled in a flaky vegan pie crust and baked to golden perfection, this quiche is as stunning as it is satisfying. Perfect for brunch, meal prep, or a light dinner, it's an effortless way to enjoy a nutritious, dairy-free dish that's tailored to your taste.
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Recipe Information
Ingredients
- 14 ounces Firm tofu
- 0.25 cups Unsweetened plant-based milk
- 0.33 cups Nutritional yeast
- 0.25 cups Chickpea flour
- 2 tablespoons Olive oil
- 1 teaspoons Garlic powder
- 0.5 teaspoons Turmeric powder
- 0.5 teaspoons Kala namak (black salt)
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 2 cups Your choice of vegetables (e.g., spinach, mushrooms, bell peppers, onions, zucchini)
- 1 9-inch crust Vegan pie crust
Instructions
Preheat your oven to 375°F (190°C).
Press the tofu to remove excess moisture by wrapping it in a clean kitchen towel and placing a heavy object on top for 10 minutes.
In a blender or food processor, combine the pressed tofu, plant-based milk, nutritional yeast, chickpea flour, olive oil, garlic powder, turmeric powder, kala namak, salt, and black pepper. Blend until smooth and creamy.
Prepare your chosen vegetables. Wash, chop, and sauté them lightly in a skillet over medium heat if needed to remove excess moisture (e.g., for mushrooms or spinach).
Place the vegan pie crust in a 9-inch pie dish if not pre-assembled. Poke the crust with a fork to prevent bubbling during baking.
Spread your sautéed or raw vegetables evenly on the bottom of the pie crust.
Pour the tofu mixture over the vegetables, spreading it evenly with a spatula to ensure all vegetables are coated.
Place the quiche in the preheated oven and bake for 35-40 minutes, or until the top is golden and the filling is firm to the touch.
Remove from the oven and let the quiche cool for at least 10 minutes to set before slicing.
Serve warm or at room temperature, and enjoy!
Nutrition Facts
Calories |
1962 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.8 g | 141% | |
| Saturated Fat | 19.2 g | 96% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2723 mg | 118% | |
| Total Carbohydrate | 150.5 g | 55% | |
| Dietary Fiber | 32.7 g | 117% | |
| Total Sugars | 11.2 g | ||
| Protein | 104.6 g | 209% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 2962 mg | 228% | |
| Iron | 20.0 mg | 111% | |
| Potassium | 2510 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
