The first time I ever made a vegan quiche was in the early 90s, with a recipe from a then-new vegetarian cookbook. I remember it turned out OK. I gotta say: my vegan quiche these days is much, much better. The availability of vegan cheese substitutes and fancy soy creams (at least in major cities) makes it much easier to turn out a tasty vegan quiche than it was ten or twenty years ago. However…
My recipe is more original, more from-scratch (I always make my own crust but you can certainly work with a store-bought pastry shell) and doesn’t absolutely require the hardcore vegan ingredients. You could even drop the nutritional yeast, but I’d suggest increasing the spices and/or using the more luscious, creamy cashews instead of sunflower seeds.
Sure, I’ve eaten a few veggie quiches in Paris, but the story behind this recipe and my quiche smarts isn’t really based on vegan eats in Paris. (When in Paris I usually live on espresso and South Indian food.)
When I first moved to Berlin in the early 2000s, I met lots of fascinating people in my intensive German language classes. One was a journalist from Paris who threw dinner parties with her husband at their flat. Another was a punky illustrator and animation artist from Paris who’d moved to Berlin to be with her German boyfriend. We’d talk a lot about cooking and recipes (if we weren’t talking about Nina Hagen, art galleries, or Prenzlauer Berg gentrification). I was always curious to find out more about authentic French cooking. And particularly what parts of it could work well for vegetarians. After all, a steady diet of coffee, crepes, and croissants sounds delightful, but…
Anyway, the main thing I learned about making quiche is: keep the main ingredients simple! Don’t go for a five vegetable pie, and limit your main veg to two things. Or just one. I’ve experimented with all kinds of ingredients and crusts, and this recipe highlights my favorite: Broccoli quiche.
Last night I made a zucchini and mushroom quiche which is here for you to see, too.
So, how’s your quiche? Dis-moi, s’il vous plaît!
Vegan Quiche with Broccoli / with Zucchini & Mushroom
serves 4 / time 80 min
- 1 + 2/3 cup / 220 g flour
- 1/3 cup / 75 g margarine or oil
- 1/3 cup / 80 ml cold water
- 2 tsp apple / rice vinegar
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp sugar
- Combine flour, baking powder, salt, sugar in large mixing bowl.
- Add margarine, vinegar, half of water. Form ball, knead well, adding water (or more flour) as needed.
- Cover dough, set aside for 30-60 min.
- 1 1/2 cups broccoli florets
- 1 cup / 1 medium zucchini sliced and
- 1 cup / 8-12 mushrooms sliced
- 1 medium shallot or red onion finely chopped
- 1-2 cloves garlic finely chopped
- 2 Tbsn olive oil
- 200 g / 7 oz extra firm tofu crumbled
- 1 cup / 240 ml soy milk
- 1/4 cup / 60 ml white wine or veg stock or water
- 2 Tbsn lemon juice
- 1/2 cup / 60 g sunflower seeds lightly toasted, ground
- 1 Tbsn sesame seeds lightly toasted, ground
- 2 Tbsn chickpea flour
- 2-3 Tbsn nutritional yeast flakes
- 1/4 tsp cumin ground
- 1 tsp thyme ground
- 1/2 tsp black pepper ground
- 1/2 tsp turmeric ground
- 3/4 tsp salt
- pinch nutmeg
- Preheat oven to 425°F / 220°C / level 7.
- Purée or blend tofu with soy milk. Transfer to large mixing bowl.
- Add wine, lemon juice, sunflower seeds, sesame seeds, chickpea flour, nutritional yeast, cumin, thyme, turmeric, nutmeg, salt. Mix well with whisk.
- Heat 2 Tbs oil in a large sauce pan on medium. Add garlic, shallot, cumin, pepper, fry 2-3 min.
- Add broccoli (or mushrooms and zucchini), sauté lightly, stirring regularly, 4-5 min. Turn off heat, cover.
- Grease a medium large (10×8 in / 25×20 cm , 9×9 in / 22×22 cm, 10 in / 25cm round, etc.) baking dish (glass or ceramic) with oil.
- Press and spread dough evenly on bottom, along sides. Poke bottom several times with a fork. Pre-bake (empty) crust 7-10 min.
- Arrange sautéed veg evenly on crust, pour tofu filling mix slowly to cover.
- Bake for 35-50 min. Quiche is done when golden brown on top and a knife or toothpick come out clean.
- Remove from oven, cool 10 min before cutting and serving.
Other vegetable twists: tomato and onion, potato and carrot, red and green pepper. Spinach quiche: Lightly sauté 2 cups fresh (1 cup frozen – thawed) chopped spinach and add directly to tofu purée. Vedic style, No garlic or onions? Replace garlic, shallot with a pinch asafoetida, 1/2 tspn ground coriander. Super cheezy? Add 1/2 cup of your favorite grated vegan cheese on top of veg before adding tofu mix.