Vegan Quiche

Vegan Quiche with Broccoli : French - The Lotus and the Artichoke - Vegan Cookbook

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…

Vegan Quiche with Broccoli : French - The Lotus and the Artichoke - Vegan Cookbook

Vegane Quiche mit Brokkoli / mit Zucchini & Pilzen

4 Portionen / Zubereitungszeit 80 min

Teig:

  • 220 g Mehl
  • 1/3 Tasse / 75 g Margarine oder Öl
  • 1/3 Tasse / 80 ml kaltes Wasser
  • 2 TL Apfel- / Reisessig
  • 1/2 TL Backpulver
  • 1/2 TL Salz
  • 1 TL Zucker
  1. Mehl, Backpulver, Salz und Zucker in großer Schüssel mischen.
  2. Margarine, Essig und Hälfte des Wassers hinzufügen. Eine Kugel formen, gut durchkneten und nach und nach je nach Bedarf mehr Wasser (oder Mehl) unterkneten.
  3. Teig zudecken und 30-60 Min. ruhen lassen.

Füllung:

  • 1 1/2 Tassen Brokkoliröschen
    oder
  • 1 Tasse / 1 mittelgroße Zucchini in dünne Halbmonde geschnitten
  • 1 Tasse / 8-12 Pilze in Scheiben geschnitten
  • 1 mittelgroße Schalotte oder rote Zwiebel feingehackt
  • 1-2 Knoblauchzehen feingehackt
  • 2 EL Olivenöl
  • 200 g Tofu zerbröselt
  • 1 Tasse / 240 ml Sojamilch
  • 1/4 Tasse / 60 ml Weißwein oder Gemüsebrühe oder Wasser
  • 2 El Zitronensaft
  • 1/2 Tasse Sonnenblumenkerne leicht geröstet, gemahlen
  • 1 EL Sesamsamen leicht geröstet, gemahlen
  • 2 EL Kichererbsenmehl
  • 2-3 EL Nährhefe (Hefeflocken)
  • 1/4 TL Kreuzkümmel gemahlen
  • 1 TL Thymian gemahlen
  • 1/2 TL schwarzer Pfeffer gemahlen
  • 1/2 TL Kurkuma gemahlen
  • 3/4 TL Salz
  • 1 Prise Muskatnuss
  1. Ofen auf 220°C / Stufe 7 vorheizen.
  2. Tofu mit Sojamilch glatt vermischen oder pürieren. In große Schüssel umfüllen.
  3. Wein, Zitronensaft, Sonnenblumenkerne, Sesamkerne, Kichererbsenmehl, Nährhefe, Kreuzkümmel, Thymian, Kurkuma, Muskatnuss und Salz hinzufügen.  Gut mit Schneebesen vermischen.
  4. 2 EL Öl in großer Pfanne auf mittlerer Flamme erhitzen. Knoblauch, Schalotte, Kreuzkümmel und Pfeffer hineingeben, 2-3 Min. anbraten.
  5. Brokkoli (oder Pilze und Zucchini) hinzufügen, 4-5 Min. garen und regelmäßig rühren.  Flamme abstellen und Pfanne abdecken.
  6. Mittelgroße Backform (25×20 cm , 22×22 cm, 25cm rund, etc.) aus Glas oder Keramik mit Öl einfetten.
  7. Teig gleichmäßig auf Boden verteilen und am Boden und an den Seiten andrücken. Boden mehrmals mit Gabel einstechen. (Leeren) Teig 7-10 Min vorbacken.
  8. Gegartes Gemüse gleichmäßig auf Teig verteilen und Tofumix darüber gießen.
  9. 35-50 Min. backen. Die Quiche ist fertig wenn sie oben goldbraun ist und beim Messer- oder Holzstäbchentest nichts mehr haften bleibt.
  10. Aus dem Ofen nehmen und vor dem Schneiden und Servieren 10 Min. abkühlen lassen.

Vegan Quiche : French - The Lotus and the Artichoke - Vegan Recipes from World Adventures  Vegan Quiche : French - The Lotus and the Artichoke - Vegan Recipes from World Adventures

Vegan Quiche : French - The Lotus and the Artichoke - Vegan Recipes from World Adventures  Vegan Quiche : French - The Lotus and the Artichoke - Vegan Recipes from World Adventures

Variationen:

Die Vielfalt der gemüsigen Füllungsmöglichkeiten: Tomate und Zwiebeln, Kartoffeln und Möhren, rote und grüne Paprika. Spinatquiche: 2 Tassen frischen gehackten (1 Tasse tiefgefrorenen, aber dann aufgetauten) Spinat leicht angaren und direkt unter das Tofupüree mischen. Auf vedische Art: Weder Knobi noch Zwiebeln? Ersetz die beiden Ungewollten einfach mit einer Prise Asafoetida und 1/2 TL gemahlenen Koriander. Extra Käse? Reibe 1/2 Tasse deines veganen Lieblingskäses und streue ihn auf das Gemüse bevor du den Tofumix darüber gießt.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 : French - The Lotus and the Artichoke - Vegan Recipes from World Adventures  Vegan Quiche : French - The Lotus and the Artichoke - Vegan Recipes from World Adventures

Vegan Quiche : French - The Lotus and the Artichoke - Vegan Recipes from World Adventures  Vegan Quiche : French - The Lotus and the Artichoke - Vegan Recipes from World Adventures

Vegan Quiche with Broccoli / with Zucchini & Mushroom

serves 4 / time 80 min

Crust:

  • 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
  1. Combine flour, baking powder, salt, sugar in large mixing bowl.
  2. Add margarine, vinegar, half of water. Form ball, knead well, adding water (or more flour) as needed.
  3. Cover dough, set aside for 30-60 min.

Filling:

  • 1 1/2 cups broccoli florets
    or
  • 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
  1. Preheat oven to 425°F / 220°C / level 7.
  2. Purée or blend tofu with soy milk. Transfer to large mixing bowl.
  3. Add wine, lemon juice, sunflower seeds, sesame seeds, chickpea flour, nutritional yeast, cumin, thyme, turmeric, nutmeg, salt. Mix well with whisk.
  4. Heat 2 Tbs oil in a large sauce pan on medium. Add garlic, shallot, cumin, pepper, fry 2-3 min.
  5. Add broccoli (or mushrooms and zucchini), sauté lightly, stirring regularly, 4-5 min. Turn off heat, cover.
  6. 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.
  7. Press and spread dough evenly on bottom, along sides. Poke bottom several times with a fork. Pre-bake (empty) crust 7-10 min.
  8. Arrange sautéed veg evenly on crust, pour tofu filling mix slowly to cover.
  9. Bake for 35-50 min. Quiche is done when golden brown on top and a knife or toothpick come out clean.
  10. Remove from oven, cool 10 min before cutting and serving.

Variations:
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.

18 thoughts on “Vegan Quiche

  1. That is a tasty looking quiche. I’m a big quiche fan, although I’ve never tried the vegan option. Our chickens would have an egg revolution I feel…

    • Thanks, Laurence. Quiche is great! Try a vegan one sometime! They can also be totally delicious. If you’re used to a more cheesy quiche you could find one / make one with some of that shredded vegan cheese.

  2. Tolles Rezept, gefällt mir sehr gut, auch wegen der vedischen Variante. Steht auf der Liste für’s kommende Wochenende (wenn ich’s so lange aushalte).

    • Hey, vielen dank! Das freut mich zu hören, dass du es toll findest! Tue ich eigentlich gern mit den vedischen Varianten. Sag mal Bescheid wie’s für dich wird, bitte!

      • Hallo, hab’s etwas abgewandelt, den Boden (aus zeitlichen Gründen) weggelassen und eine Zucchini-Champignon Frittata davon gemacht. Einen Rest Pizzaschmelz habe ich gleich mit “verwurstet”. Hat wirklich toll geschmeckt. Freu mich schon auf’s Kochbuch.

    • Thanks, Joann! That’s very kind of you. The quiches are fun and tasty. It’s been good making and testing them all these years. *Most* of them have succeeded. :)

  3. I love the sound of this and will be making an attempt at a vegan quiche soon. Great to find you here, what an amazing little corner you have created! Happy days, lee

    • Thanks, Lee. I just checked out your site, too. I always like to read about other traveling (& India exploring, thinking) cooks. Let me know how the kitchen adventures with any of my recipes goes, okay?

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  6. Hi,
    again a very tasty recipe! I ate the cold leftovers the next day – that was gorgeous as well! Can´t wait for your book to arrive :)!!
    Thanks
    Catrin

  7. Hola! Thank you for your recipes! Das hier ist die beste Quiche der Welt! Werde mir wohl alle deine Bücher bestellen müssen… Abrazos desde Chile! Anika

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