As complicated as it may be to pronounce for the first time, vegan quiche is fairly simple to make. It also keeps well in the fridge, making it an ideal Sunday dinner that turns into Monday’s (and Tuesday’s) lunch. In fact, since it’s been over 100 degrees on a daily basis here in my homebase of Louisville, Kentucky, I recommend letting the quiche cool in the fridge for 2 hours after cooking before you eat it. That way it’s a chilled treat to help you keep your sanity in this brain-melting heat.
As I said, this is a simple recipe. I haven’t mastered pastry yet so I stick to the selection in my grocer’s freezer. Luckily there are many vegan options to choose from; just watch out for the egg! Feel free to use any variant you’d like, and to mix and match the veggies to your pleasing. My dad and grandma were always partial to asparagus for their quiche, so it tends to be my favorite.
Serves: 4 | Skill level: easy | Prep time: 20 min | Cook time: 40 min
13 (or more!) stalks of asparagus
1 red bell pepper, diced
1 medium yellow onion, diced
2 large stalks of celery, diced
2 large carrots, diced
1 tbsp olive oil
1 tsp purple basil (or other basil variety)
1 tsp black pepper
1 tsp cayenne pepper (more or less depending on desired spice level)
1 tsp sea salt
1 package of extra firm tofu, drained very well
3/4 cup nondairy milk
1 tsp lemon juice
2 cloves garlic
2 tbsp dijon mustard
1 tsp cayenne pepper
1 tsp thyme
1 tsp rosemary
1 tsp paprika
Preheat oven to 375 degrees
Step 1: Chop asparagus into 1/4” pieces, boil for 3-5 minutes.
Step 2: Add oil to a large skillet over medium heat. Sauté all veggies for 7-10 minutes, or until onions become translucent and liquid has mostly evaporated
Step 3: Remove skillet from heat, add the spices and stir well
Step 1: Combine tofu, milk, lemon juice and mustard in food processor. Blend until smooth.
Step 2: Add spices, blend again.
Step 3: Add the veggie filling to the base, stir well to mix.
Step 4: Pour combination into pie crust.
Step 5: Bake for 40 minutes.
Step 6: Remove from oven, let cool 10 minutes before serving.