Read the post in:
繁體中文
Savory, protein-packed filling with a homemade, gluten-free crumbly crust, this Vegan Mushroom Quiche is delicious and perfect as lunch, brunch, or breakfast!
I used to love traditional quiche, you know, the one made with heavy cream and butter. After I became vegan, I no longer crave the dairy flavor, but I miss the idea of enjoying a warm, cozy, savory quiche.
Yes, I miss the feeling of having a piece of quiche.
So I was thinking, why not make a vegan quiche?
I remembered seeing somewhere (online) that people make quiche out of tofu. When I first saw it, I thought: that’s super creative. And in fact, I also did think it would work.
Plus, if you know me, you know that I eat tofu almost every single day. So there’s no reason to not give it a try.
The crust is adapted from my Vegan Apple Pie, and the filling part is adapted from Vegan Huggs. I adjust according to what I have at hand as well as my personal preferences.
And also, on the day of making it, I found some cute small tomatoes in the market and their size is perfect for the quiche. Lucky me.
The ingredient list is a little bit longer than usual because we want to mimic the taste of traditional quiche. But don’t let the number of ingredients intimidate you. It’s quite easy to make overall.
How to make Vegan Mushroom Quiche
First, we need to make the crust. Obviously, if you’ve read the Vegan Apple Pie recipe, you probably already have a good idea of how to make it.
Just mix the dry ingredients first, then add the oil and water. Use your hand to bring all together and roll it out. Transfer it into a greased pie pan (preferably with a removable bottom) or a pie dish.
Use a fork to poke a few tiny holes on the bottom of the crust. Then bake it at 190 C / 375 F for 12-15 minutes. Remove it from the oven and set it aside for later.
And now we’re going to make the filling. Add the oil to a heated pan over medium heat. Add the chopped onion and minced garlic. Cook for 1-2 minutes until it’s fragrant.
Then add the sliced cremini mushrooms. Cook until the mushrooms are soft. Turn off the heat. Set it aside.
In a blender, add the tofu, all the seasoning (turmeric, garlic powder, onion powder, Kala Namak, salt), (gluten-free) flour, and soymilk. Blend until smooth. Add more soymilk to get the blender working if needed.
Then it’s the final assembly. Add about 60 ml (1/4 cup) tofu filling mixture into the bottom of the crust. Then scoop in some stir-fried mushroom mixture. And scoop in more tofu filling mixture on top of the mushrooms, and repeat to use all filling mixture.
Finally, insert some broccoli florets and halved cherry tomatoes on top. Bake in the oven for 35-40 minutes until it’s firm. Let it sit in the pan/ pie dish for 15 minutes before slicing.
How-to Video
Notes & Tips
- Crust: The crust is on the crumbly side because I want to make it gluten-free and I like it. You can use any other vegan crust recipe or just bought a deep-dish vegan pie crust to save your time and energy.
- Gluten-free Flour: I use this 1 to 1 Baking Flour in the filling. You can just use all-purpose flour instead if you’re not celiac.
- Broccoli: I use broccoli because that’s why I got at hand. You can also use spinach to give this pie a beautiful green color. Just stir them with the mushrooms so they are more malleable.
- Kala Namak: It’s also known as black salt, yet it’s not black in color but dark pink. It’s quite essential in this recipe to give out an “egg-y” taste.
- Method-wise: I scoop the tofu filling mixture and the mushrooms respectively because I want to create layers. You can just mix the two and dump it into the crust if we don’t mind.
This vegan mushroom quiche is really delicious with the flavorful mushrooms. I wasn’t super into it when I took the first bite. But after chewing for a while, I realized that it’s quite flavorful.
Oh, and it’s best when served warm. So make sure to reheat the piece you want to eat after refrigeration.
I hope you give it a try and let me know how do you feel about this pie by commenting below! And if you’re hungry for more, check out:
Full Recipe
Vegan Mushroom Quiche (Gluten-free crust)
Ingredients
Crust
- 90 g (1 cup minus 1 Tbsp) ground almonds
- 130 g (1 cup + 3/8 cup) oat flour, use gluten-free if celiac
- 2 Tbsp arrowroot starch
- 1/4 tsp salt
- 1/4 tsp baking powder
- 60 g (a heaping 1/4 cup) coconut oil, soft
- 1 Tbsp olive oil
- 1 Tbsp cold water
Filling
- 1 Tbsp olive oil
- 1/2 onion, diced
- 3 garlic cloves
- 200 g cremini mushrooms, sliced
- 400 g (14 oz) firm tofu, pressed
- 1/2 tsp turmeric powder
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp Kala Namak, black salt
- 2 Tbsp gluten-free baking flour, or all-purpose flour
- 2-4 Tbsp unsweetened soy milk
- 2- 3 cherry tomatoes
- 2 Tbsp broccoli, blanched
Instructions
- Preheat the oven to 190 C / 375 F. Grease a 7″ deep pie pan/dish with olive oil or coconut oil.
To make the crust
- In a big mixing bowl, add the ground almonds, oat flour, arrowroot starch, baking powder, and salt. Give them a mix.
- Then add the oil and water. Use your hand to bring all together and roll it out with a rolling pin between two pieces of parchment paper.
- Transfer it into a greased pie pan (preferably with a removable bottom) or a pie dish. Some parts might fall out. That’s okay. Just your fingers to patch them back and shape the crust.
- Use a fork to poke a few tiny holes on the bottom of the crust. Then bake it at 190 C / 375 F for 15 minutes. Remove it from the oven and set it aside for later.
To make the filling
- Add the oil to a heated pan over medium heat. Add the chopped onion and minced garlic. Cook for 1-2 minutes until it’s fragrant.
- Then add the sliced cremini mushrooms. Cook until the mushrooms are soft. Turn off the heat. Set it aside.
- In a blender, add the tofu, all the seasoning (turmeric, garlic powder, onion powder, Kala Namak, salt), (gluten-free) flour, and soymilk. Blend until smooth. Add more soymilk to get the blender working if needed.
Final assembly
- Add about 60 ml (1/4 cup) tofu filling mixture into the bottom of the crust. Then scoop in some stir-fried mushroom mixture. And scoop in more tofu filling mixture on top of the mushrooms, and repeat to use all filling mixture.
- Insert some broccoli florets and halved cherry tomatoes on top. Bake in the oven for 35-40 minutes until it’s firm. Let it sit in the pan/ pie dish for 15 minutes before slicing. Serving warm.
Notes
- Filling adapted from Vegan Huggs
- Storage: Store in a container in the fridge for 3-5 days. Reheat in the oven before serving.
