Vegan Quiche (With Tofu and Just Egg)

An authentic-tasting vegan quiche made with tofu, Just Egg, onions, spinach, and mushrooms.

Course Breakfast, Main Course

Cuisine French, vegan

Keyword high-protein vegan quiche, Just Egg quiche, vegan quiche

Prep Time 30

Cook Time 1

Total Time 1 30

Servings

Calories 346kcal

Mix the dry ingredients (1 1/2 cups flour, 1/4 tsp baking soda, 3/4 tsp salt) in a bowl. Then add 1/2 cup oil and 3 tbsp boiling water. Mix well until it forms a ball.
Place the dough ball on parchment paper and press it flat. Cover with the second piece of parchment paper.
Use a rolling pin to roll the dough out flat between the parchment sheets, then peel off the top sheet. Use the bottom parchment to flip the crust onto the pie dish, then peel off the second sheet.
Pinch the edges to form an even crust around the top of the pie dish. Set aside while you make the quiche filling.

Preheat your oven to 375°F (190°C).
Dice 1 medium onion and saute it in 1 tbsp of oil over low heat until translucent.
Increase the heat to medium-high, add 1 cup diced mushrooms, sprinkle with 1/2 tsp salt, and sauté until they begin to release their juices.
Add 5 oz of baby spinach, stir, then cover for a few minutes, until the spinach just barely wilts, then turn off the heat.
Drain and press a package of firm tofu, then break it into smaller pieces that fit in your blender. Then add 1 clove of garlic. 1/2 tsp of salt, 1/2 tsp black pepper, and 1/2 carton of Just Egg, and blend until smooth.
Add the remaining 1/2 carton of Just Egg and blend again until very smooth, with no lumps.
Pour 1/2 of the tofu-and-Just Egg mixture into your pre-formed pie crust. Then add the sautéed veggies and 2/3 cup of vegan cheese, and pour the remaining blended tofu mixture over the veggies and cheese.
Stir gently to evenly distribute the cheese and veggies throughout the quiche.
Carefully transfer the quiche to the oven. (It will be very liquid) and bake at 375°F (190°C) for 1 hour. (The top of the quiche should be firm and golden brown.)
Let it cool for about 10-15 minutes before cutting, so it can set a little and firm up.

This makes a large quiche! It fills a 9-inch pie dish to the top.
If you are using a small, ready-made pie crust, you may want to cut the recipe in half.
You can find packs of 2 ready-made vegan pie crusts in tins at most grocery stores. This recipe fills those 2 ready-made crusts perfectly.
You can also swap out the spinach for 1 1/2 cups of chopped broccoli for a broccoli quiche instead. Or use about 1 1/2 cups of any other veggies you like, like asparagus, leeks, eggplant, zucchini, tomatoes, and more.