Instructions
- Blind bake the vegan crust. Preheat oven to 375°F (190°C). Ensure your pie crust is vegan (check the label or make your own with coconut oil or vegan butter). Press into a 9-inch tart pan and trim excess. Prick the bottom all over with a fork. Line with parchment paper and fill with pie weights. Bake for 15 minutes. Remove parchment and weights, then bake 5 more minutes until lightly golden. Set aside and reduce oven to 350°F (175°C).
- Blend the tofu custard. Drain the silken tofu well, pressing gently to remove excess water — but don't squeeze it dry. Add to a high-speed blender along with soy milk, chickpea flour, nutritional yeast, olive oil, lemon juice, Dijon mustard, onion powder, garlic powder, turmeric, kala namak, and black pepper. Blend on high for 60-90 seconds, stopping to scrape down the sides once. The mixture should be completely smooth, creamy, and pale yellow with no lumps. The chickpea flour must be fully incorporated.
- Prepare the vegetables. Pat the cherry tomato halves dry with paper towels — excess moisture can make the quiche watery. Roughly chop fresh spinach if using (frozen spinach should be thawed and squeezed completely dry). Dice the red bell pepper into small, uniform pieces. Slice the green onions. Set all vegetables aside.
- Assemble the quiche. Arrange the cherry tomatoes cut-side up, spinach, and diced red bell pepper evenly over the bottom of the blind-baked crust. Pour the tofu custard mixture slowly and evenly over the vegetables, making sure it fills all the gaps. Tap the pan gently on the counter to release any air bubbles. If using vegan cheese, sprinkle it over the top along with the green onions.
- Bake to perfection. Place the quiche on a baking sheet (to catch any overflow) and bake at 350°F for 35-40 minutes. The quiche is done when the top is golden brown with some darker spots, the edges are set, and the center has only a very slight jiggle when gently shaken. The chickpea flour will help the custard set as it cools, so don't worry if it seems slightly soft.
- Cool before slicing. Let the quiche cool on a wire rack for 15-20 minutes. This cooling time is crucial for the tofu custard to fully set — it will firm up significantly. The quiche can be served warm, at room temperature, or even cold. Garnish with extra green onions and fresh herbs if desired.
Vegan Quiche Success Tips
- Use silken tofu, not firm — Silken tofu blends into a smooth custard. Firm or extra-firm tofu will be grainy and won't set properly.
- Chickpea flour is essential — It acts as the binder that holds the custard together, mimicking what eggs do in traditional quiche. Don't substitute regular flour.
- Nutritional yeast adds depth — It provides a subtle cheesy, umami flavor that makes the custard taste richer. Don't skip it.
- Kala namak (black salt) is the secret — This Indian black salt has a sulfurous flavor that mimics eggs. Find it at Indian grocery stores or online. If you can't find it, regular sea salt works but won't have that eggy note.
- Blend thoroughly — The custard must be completely smooth with no lumps of chickpea flour. Blend for a full 60-90 seconds.
- Don't overbake — The custard continues to set as it cools. If it looks fully firm in the oven, it will be rubbery when cooled.
Complete Ingredient Substitution Guide
| Traditional Ingredient | Vegan Substitute | Notes |
|---|---|---|
| Eggs (4 large) | 14 oz silken tofu + 3 tbsp chickpea flour | Chickpea flour helps bind and set the custard |
| Heavy cream (1 cup) | 1 cup full-fat coconut milk or cashew cream | For richness; soy milk works but is lighter |
| Whole milk (1 cup) | 1 cup unsweetened soy milk or oat milk | Soy milk has more protein and creates better texture |
| Gruyère cheese (1½ cups) | Vegan cheese or nutritional yeast (3 tbsp) | Nutritional yeast adds cheesy flavor without melting |
| Butter (for crust) | Coconut oil or vegan butter | Use cold, solid fat for flaky crust |
| Bacon | Coconut bacon, tempeh bacon, or smoked tofu | For smoky, savory flavor |
Vegan Filling Variations
- Mediterranean: Sun-dried tomatoes, Kalamata olives, artichoke hearts, fresh basil, vegan feta
- Mushroom & Herb: Sautéed mixed mushrooms, fresh thyme, rosemary, caramelized onions
- Southwest: Black beans, corn, diced green chiles, red onion, cilantro, cumin
- Broccoli Cheddar: Steamed broccoli florets, vegan cheddar shreds, garlic, nutritional yeast
- Caramelized Onion & Mushroom: Slow-cooked onions, sautéed cremini mushrooms, fresh thyme
- Asparagus & Tomato: Blanched asparagus spears, cherry tomatoes, fresh dill, lemon zest
Ingredient Deep Dive
Why Silken Tofu?
Silken tofu has a high water content and creamy texture that blends into a smooth custard. When combined with chickpea flour and baked, it sets into a firm yet creamy texture remarkably similar to traditional egg custard. Firm tofu is too dense and won't create the right consistency.
The Role of Chickpea Flour
Chickpea flour (also called besan or gram flour) is a high-protein flour that acts as a binder. When heated, it helps the tofu custard set firmly without becoming rubbery. It also adds a subtle, nutty flavor that complements the other ingredients. Find it in the baking aisle or at Indian grocery stores.
What is Kala Namak?
Kala namak (also called black salt or Himalayan black salt) is an Indian volcanic rock salt with a sulfurous, egg-like flavor due to its sulfur compounds. It's the secret ingredient that makes vegan scrambles and quiches taste remarkably similar to eggs. A little goes a long way — start with ½ teaspoon and adjust to taste.
Storage & Reheating
Refrigerate: Cover tightly and store up to 4 days. The texture actually improves after a day as the flavors meld.
Freeze: Wrap cooled quiche in plastic wrap, then foil. Freeze up to 2 months. Tofu-based custards freeze well.
Reheat: From fridge: 350°F for 15 minutes or microwave 60-90 seconds. From frozen: Thaw overnight in fridge, then reheat at 350°F for 20 minutes.
Serve cold: Vegan quiche is delicious at room temperature or even cold, making it perfect for picnics and packed lunches.