This basic tofu quiche recipe is a little more involved, but it’s worth the trouble! If you want to impress a guest or enjoy an extravagant brunch (with mimosas) this quiche recipe will do the trick. With endless options for fillings and flavors, you can use this recipe any time of year.

Basic Vegan Tofu Quiche

makes 1 quiche

time: 30 minutes prep, 20 minutes baking

Ingredients

for the quiche base:

• 1 block extra firm tofu (14oz)
• 1/2 cup soymilk
• 1/4 cup oil
• 1/3 cup cornstarch or tapioca flour
• 1/4 cup nutritional yeast
• 1 T white vinegar
• 2 tsp baking powder
• 1 tsp mustard
• 1 tsp garlic powder
• 1 tsp salt
• 1/2 tsp smoked paprika
• 1/2 tsp turmeric

for the crust:

• 1 basic vegan pie crust
• or substitute cooked white rice for a gluten-free option (see variations below)

Filling Options:

• spring peas and baby asparagus
• spinach and vegan feta
• mushrooms, sage, and crispy shallots
• roasted garlic, basil, and cherry tomatoes
• grated zucchini and fresh dill
• kalamata olives and sundried tomatoes
• vegan bacon, cheddar, and caramelized onions
• baby bell peppers, vegan sausage, and Daiya pepperjack

Directions

1. Prepare the pie crust and fit it to your pie plate. Prick the bottom with the tines of a fork or fill with pie weights.
2. Preheat oven to 400º F.
3. Prepare the filling. If you have a blender, just throw everything in the blender and whizz. If you do not have a blender, whisk the cornstarch, nutritional yeast, baking powder, garlic powder, paprika, salt, and turmeric together in a large bowl. Whisk the oil, soy milk, vinegar, and mustard together in a separate bowl and then add to the dry mixture and whisk well. Crumble up the tofu with your hands and mix everything together.
4. Par-bake the crust for ten minutes.
5. If you’re using onions, shallots, mushrooms, peppers, or vegan sausage, sauté them while the crust bakes.
6. Stir your fillings of choice into the quiche batter, then pour it into the par-baked crust. Spread the filling out evenly with a spatula.
7. Decorate the top of the quiche with asparagus spears, cherry tomatoes, sliced peppers, etc.
8. Bake at 400ºF for 25 minutes.

Variations:

• For a gluten-free option, use cooked rice instead of a pie crust. Just press the cooked rice into the bottom or your pie plate and top with the quiche filling.
• If you don’t have a pie plate, you can bake the quiche in a cast-iron skillet.
• For tart tins or muffin cups, bake at 375ºF for 20 minutes.
• Adding a pinch of black salt, or kala namak, will add a sulphur flavor that makes the quiche taste eggy.