NEW VIDEO: Vegan (Eggless!) Quiche. Yes, Really.

I first learned about the technique of combining tofu and nondairy milk to use as an egg-like mixture from what may have been my first cookbook, The Garden of Vegan by Sarah Kramer and Tanya Barnard.Β They sit there on the cover having a picnic in vintage dresses and pretty tattoos and inside all of the recipes are sassy and 1950’s kitschy clip art is found on every page.

The great thing about this quiche recipe is that once you have learned the basic “egg filling” ratio – 1 cup of tofu blended with 1/3 cup nondairy milk – you can pretty much add anything else you’d like and make your own recipe!

I made this quiche based on what ingredients I had on hand and what I thought would look pretty and colorful. Get creative with spices and veggies. *Note that using some turmeric will make the mixture yellow and look more like eggs if that’s what you’re going for.

WATCH THE VIDEO BY LEHIGH VALLEY MIRROR (below):

INGREDIENTS:

  • 1 premade pie crust (read ingredients! or make one from scratch)
  • 1 small onion, chopped
  • 3-4 cloves of garlic, minced
  • 1 Tbsp olive oil
  • 1/2 red bell pepper, chopped
  • 5-8 mushrooms, chopped
  • 1-2 Tbsp soy sauce (or Tamari or Bragg’s)
  • about 2 tsp. dried basil
  • 1/2 block (one cup) extra firm, or firm, tofu
  • 1/3 cup nondairy milk of choice (I use almond milk)
  • 1 Tbsp turmeric
  • 2 Tbsp nutritional yeast
  • 2-3 green onions, chopped
  • salt to taste
  • about 12 stalks of asparagus (to garnish the top)
  • 5-7 grape tomatoes (to garnish the top)

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Preheat oven to 350 degrees. Add olive oil, onion and garlic to a pan and sautee about 4 minutes until the onions start to become translucent. Add red pepper, mushrooms, soy sauce and basil. Mix everything and let cook until veggies just start to soften, another 5-7 minutes.

Press the water out of the tofu. (For this recipe you only use half the block, so put the rest in a container of water and put it back in the fridge.) Put tofu in a food processor with the nondairy milk. Blend until smooth.

Save the Kales Vegan Quiche on Lehigh Valley Mirror

Add tofu mixture to a large bowl along with the veggie mixture. Add turmeric, nutritional yeast, green onions and some salt to the bowl and mix everything together. Add to the pie crust and spread out evenly.

Place asparagus stalks on top along with the tomatoes in a pretty pattern, if you choose to use them. (You can also just make them part of the veggie mixture.) Bake for 35-40 minutes at 350 degrees. The top will get golden brown.

Save the Kales Vegan Quiche

*TIP: Often times premade pie crusts are sold in twos. This recipe also only takes 1/2 a block of tofu. If you have some extra veggies and spices, you can easily make two quiches instead of one!

BONUS: The extra tip in this video is about using olive oil to remove your eyemakeup! Check it out around the 6:30 minute mark.

6 thoughts on “NEW VIDEO: Vegan (Eggless!) Quiche. Yes, Really.

    • I would bet a large sum of money (well we don’t have to actually bet) that if cooked correctly, you in fact do not hate tofu! We have to think of it as a vehicle for other flavors and textures – I don’t really like it on it’s own, but cooked up? Holy smokes. You can make creamy salad dressings, pies, “ricotta cheese”, etc etc etc…. Let me know if you ever want to play in the kitchen!

  1. Thanks for another great video and recipe! In my 6 (or is it more like 7?) years of being vegan I have never made a tofu-based quiche (gasp!) but it always looks so good to me. Definitely trying this soon!

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