The vegan quiche


Vegan quiche

Vegan quiche

Ah yes, quiche. That most un-vegan of comfort foods, typically full of eggs, milk, cream and the like.

Except it doesn’t have to be like that. Here is our vegan, non-dairy quiche.

  • One pack of ready-made shortcrust pastry eg JusRol
  • 2 large onions (I used one red and one white), thinly sliced in rings or half-moons
  • 300g thinly sliced mushrooms (any sort you’ve got in the fridge will be fine)
  • 75g green beans or a sliced bell pepper
  • 2 cloves of garlic, finely chopped
  • Non-dairy margarine, about a half-cup melted, for brushing the pastry
  • Handful of cherry tomatoes, halved
Filling mixture
  • One block of firm tofu eg Cauldron
  • Juice of half a lemon
  • 1/2 teaspoon of turmeric (important for the yellow colour)
  • 1/2 teaspoon of Himalayan black salt (important for that egg smell)
  • 1 teaspoon of Dijon or English mustard
  • 1 teaspoon of mixed herbs or a handful of finely chopped, fresh parsley
  • 1 tablespoon of vegetable bouillon (or a veg stock cube crumbled up)
  • 1 tablespoon of nutritional yeast
  • 1 tablespoon of soy sauce
  • Pepper to taste (probably about 1/4 teaspoon but it’s your call)
  1. Preheat the oven to 175ºC
  2. Roll out the shortcrust pastry and fit it carefully into a flan tin. Line it with baking parchment, throw in some ceramic baking beans if you have them, and cook it for 15 minutes until it starts to brown. When it’s done, take it out of the oven to cool.
  3. Meanwhile, add a little olive oil to a large frying pan and cook the onions, mushrooms and green beans with the garlic and a pinch of salt. You’ll need to cook the vegetables gently for about 10 minutes. You want to soften them rather than fry the hell out of them.
  4. In a food processor, add all the ingredients for the filling mixture and blitz until smooth.
  5. Carefully pour the filling mixture and the cooked vegetables into the pastry case and smooth the top. Add the halved tomatoes in whatever fancy pattern you like and then place in the oven for about 30 minutes.
  6. After the 30 minutes are up, take the quiche out of the oven and brush the top all over with the melted margarine. Return it to the oven for five minutes to finish cooking.
  7. Important: once the quiche is cooked, leave it to cool properly. Even if you’re going to eat it hot later, it needs to cool now so it can set firm. This might take a couple of hours but it is necessary.



Originally inspired by this post – thank you x


Like this? Try these recipes and meals too:

Peverilblog’s Notes from Tokyo. Part 1: on being vegan in Japan

Vegan tuna mayo!

Blueberry, banana & walnut bread (Vegan malt loaf!)

Bakewell Tart (vegan, dairy-free and damn delicious)


4 thoughts on “The vegan quiche

  1. Thanks for this post. Its a great recipe, full of flavour and a fab texture. I made my one pretty much exactly the same apart from I swapped the Green Beans with a about seven chopped up Olives and I decorated the top with Sundried Tomatoes instead of fresh Tomatoes. I baked the pastry for about half an hour (but I’m still testing our oven to get the hang of it, so the extra time could be our oven). I served it with a side salad of Spinach, Olives, Cucumber, Pickled Peppers, Avocado and Olive Oil. I literally used what I had in the fridge and the whole meal was fantastic. The flavours and spices give it a real kick. Ill be trying more of your recipes so thank you for this one 🙂

    Liked by 1 person

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