Vegan Quiche
This is one of my favorite recipes. Even when I eat eggs as a child, I was never a huge fan of them, but this quiche is so incredibly flavorful and it’s texture and flavor is so reminiscent of real eggs! There are a few specialty ingredients that I use in this recipe to create the perfect vegan quiche. They are optional, but really highly recommended for the best quiche experience. So, let’s look at the special ingredients.
Just Egg: This is a liquid vegan egg that comes in a bottle. I find mine at Whole Foods and Wegmans. It adds to the eggy texture and flavor of this quiche. I’ve tried using only Just Egg in a quiche, but the texture is always much too liquidy, so that’s why I added the tofu in the recipe.
Kala Namak: Kala Namak is also referred to as black salt. It has a sulfer like smell that is almost identical to egg yolk! It’s very strong, so you only need a touch, but it instantly makes things have an eggy flavor. I also like adding it to my tofu scrambles and tofu egg salads.
Vegan Quiche
Ingredients
- 1 cup almond flour
- 1 cup white or whole wheat flour
- 2 tsp salt
- 2 tbsp oil (I like olive oil or coconut oil)
- 1 flax egg (1 tbsp flax with 2 tbsp water)
- 3-4 tbsp water
- 1 cup broccoli
- 1/2 zucchini, diced into half moons
- 1/2 white onion, diced
- 3 cloves of garlic, minced
- 1/2 large red bell pepper, chop into 1/2 inch pieces
- 2 large handfuls of spinach
- 1/2 block firm tofu
- 1 bottle of Just Egg (vegan egg replacement)*
- 2 tbsp nutritional yeast
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 tsp black pepper
- 1/2 tsp turmeric
- Optional (but reccomended) 1 tsp Kala Namak (also known as black salt)*
Instructions
- Preheat your oven to 350F. Grease a pie tin with some oil and put aside.
- Mix your flours and salt in a bowl. Then add your oil, flax egg and water. I use my hands (the best tool) to mix the ingredients until a dough forms.
- Add your dough to the greased pie tin and spend 5 or so minutes pressing the dough evenly around and up the sides of the pan.
- Pierce some holes in the dough with a fork.
- Bake for 8 minutes in a 350F. Then, take out and let cool.
- Turn the oven temperature up to 400F.
- Let's start with the veggies. Chop your broccoli into small florets. Put the broccoli into a pot and boil for 5-7 minutes until vibrant green and can be pierced with a fork. Drain and set aside.
- Heat up some oil in a pan over medium-low heat. Add your chopped zucchini, onion, garlic and bell peppers. Sauté the veggies until soft, 5-8 minutes.
- Stir in the pre-boiled broccoli and spinach, allow the spinach to wilt, then turn off the heat.
- In a blender, add the tofu, Just Egg, nutritional yeast, Kala Namak and spices. Blend until smooth.
- In a bowl, add the sautéed veggies and "egg" mixture. Stir together.
- Pour the egg and veggie mixture into the pie crust.
- Bake the quiche for 40-45 minutes until it has set and become solid.
- Make sure to cool the quiche for at least 25 minutes before slicing into it! If you don't let it cool completely, the inside won't fully set :)
Notes:
*If you don't have or can't find Just Egg in your area, try replacing with the other half block of tofu, 1/4 cup unsweetened non-dairy milk, 1/2 tsp turmeric and another tsp of Kala Namak. *Kala Namak is a type of salt that has a flavor VERY similar to eggs! I ordered mine off of Amazon. It is a really worthwhile purchase for anyone who wants to mimic an eggy flavor in their cooking. The recipe still tastes great without Kala Namak, but if you really want to elevate the dish, I recommend using it.
If you have any questions about the recipe, leave them in the comments below!