This eggless quiche is quick-ish because we use a store bought pie shell instead of making the pastry from scratch. That being said, it does spend a good bit of time in the oven, so don’t start making this is you’re hungry RIGHT NOW.
Another awesome thing about this quiche recipe is that it keeps well. Pack up your leftovers in an airtight container and keep them in the fridge for up to three days. Last time I checked, day-old eggs were pretty gross — day-old tofu on the other hand, is delicious!
A word of warning about frozen pie shells: just because they say “All Vegetable Shortening” doesn’t mean they don’t contain animal products. The good news is, if you are gluten sensitive, many of the pre-made gluten-free pie shells are also vegan. If you’re Canadian, check Superstore (or other Loblaws supermarkets) for vegan & gluten-free pie shell options, as well as specialty stores like Whole Foods and Choices.
This vegan quiche is a great recipe for folks who are just getting into cooking — you’re really just chopping, sautéing, and throwing a pie in the oven — as well as those who are veg-curious. No strange ingredients, nothing that’s hard to pronounce, just easy and delicious!
If you haven’t heard of kala namak (aka black salt), let me be the one to introduce you. This is a game changer when it comes to making tofu and other animal-free ingredients taste like egg. It’s got a sulphuric taste and smell that is very reminiscent of cooked eggs and a little goes a long way. I got this bag from Superstore, but I’ve seen it in loads of other grocery stores, too.
Quick-ish Vegan Quiche
Ingredients
- 1 frozen pie shell (gluten-free if preferred) check for vegan ingredients
- 454 g medium-firm tofu
- 8-10 mushrooms, chopped
- ½ cup shredded vegan mozzarella
- ½ red onion, chopped
- 2-3 cloves garlic
- ½ lemon, juiced
- 1 tbsp vegan butter or olive oil
- 1 tbsp nutritional yeast
- 1 tsp fresh or dried thyme
- ½ tsp dried sage
- ½ tsp dried tarragon
- ¾ tsp salt
- ½ tsp pepper
- ½ tsp black salt (kala namak) (optional)
- ½ tsp turmeric
- ⅛ tsp smoked paprika
Instructions
- Preheat oven to 400° and thaw pie shell according to package.
- Poke a few wholes in the bottom of your thawed pie shell with a fork. Bake for 8-10 minutes (or however long is listed on the pie shell instructions).
- Reduce heat to 350°.
- While the pie shell is cooking, heat a pan over medium heat. Once hot, add butter and onions and cook for 2 minutes. Then add the mushrooms, garlic, thyme, sage, tarragon, salt and pepper and cook for 5 more minutes, stirring regularly. Set aside once cooked.
- Drain tofu and pat dry with a clean tea towel or paper towel. In a medium bowl, mash tofu with a fork, then stir in the nutritional yeast, turmeric, and black salt. Add the mushroom mixture, lemon juice, and cheese and stir to combine.
- Pour the tofu mixture into the pre-baked pie shell and press it down. Sprinkle with paprika and bake for 35-40 minutes. Let cool 10-15 minutes before serving.
