Spring and summer bring a lot more brunching opportunities, which is fine by me!
So say hello to this Vegan Vegetable Quiche.
Is there such thing as brunch season?! I guess it depends where you live but as the weather gets nicer, people here tend to brunch more, especially after Easter weekend (see my Easter brunch recipe ideas) and with Mothers Day right around the corner. So I wanted to help you prepare with a brunch-friendly gluten free and vegan spring/summer recipe. 🙂
This Vegan Vegetable Quiche has a base of tofu and veggies with spices and herbs. It’s beautifully light and spring-y which is perfect for this time of year. Feel free to switch up the veggies too, and use what is in season or what looks good (asparagus, leeks, peppers, potatoes, spinach, etc). I used broccoli, tomatoes, green onion and green bell pepper!
For the crust, I highly recommend just buying a pre-made vegan crust. I included a gluten free recipe I used for the crust below, but your life will be so much easier and less stressful if you just pick one up. Feel free to try the crust recipe I provided but it does need to be chilled and will take up more of your time. Totally up to you! Also, if you have a trusty crust recipe already in mind, that will work fine too, it doesn’t have to be gluten free unless you want it to be.
This eggless quiche recipe is inclusive for vegans or anyone who doesn’t eat eggs which is always nice because we want to feel included on the brunching scene too!
It also has a very egg-y taste and texture which was the goal. Just look at this beautifully impressive presentation!! It is sure to please. I used this pretty rosewater pie dish from Target, and don’t forget the pie server.
You’ll start by preparing the crust or pre-baking the store-bought crust if needed. Next you’ll cook up the veggies and herbs to soften them and infuse flavors, and save time on oven cooking. After, you’ll prepare the tofu mixture by using the food processor and blending it up with the spices. You’ll combine the tofu with the veggies, pour it into the pie dish, top with tomato slices and bake it away!
I hope you enjoy this recipe and come back to it for years to come. I know I will! It’s fun for me to take classic recipes and put a vegan spin on them 🙂Print
Vegan Vegetable Quiche. Eggless with an option for a gluten free crust. Made with tofu, veggies, spices and herbs, it has a beautiful taste and texture.
Gluten Free Pie Crust: (I followed this recipe) (or use a pre-made pie crust)
1 1/2 cups gluten free all-purpose flour
1/2 teaspoon sea salt
1/2 cup room-temperature unrefined coconut oil
4–5 tablespoons ice cold water
1 tablespoon coconut oil
2 green onions, chopped (about 1/4 cup)
2 cups broccoli florets
1 bell pepper, diced (any color)
1 medium-sized tomato, diced (plus a few extra slices for optional topping)
1/4 cup fresh basil, chopped
Tofu “Egg” Mixture:
1 14-ounce container of extra firm tofu, drained
1/4 cup nutritional yeast
1/2 teaspoon turmeric
1/2 teaspoon sea salt (or kala namak black salt)
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper (optional)
2 tablespoons tamari (or low-sodium soy sauce)
2 tablespoons fresh lemon juice
1–2 tablespoons plain almond milk (as needed)
For the Gluten Free Pie Crust: Please follow the instructions for this recipe, or use a pre-made store bought pie crust. (The recipe does not call for this, but I chilled the ball of dough in saran wrap in the refrigerator for 30 minutes before rolling it out. Then I baked the homemade pie crust in a pre-oiled pie dish for 15 minutes at 350 degrees F, before adding in the vegan quiche and baking again.)
For the Vegetable Mixture: Heat coconut oil in a pan over medium-high heat. Once hot, add the green onion and sauté for 2-3 minutes. Add the broccoli, bell pepper, tomatoes and a pinch of salt, and stir. Cook for about 10 minutes or until veggies are soft/slightly charred, stirring occasionally. Turn off heat and set aside to cool for a moment.
Preheat oven to 375 degrees F.
For the Tofu Mixture: Place all ingredients for the tofu mixture in the food processor bowl (only add the almond milk as needed, to help it blend more smoothly but don’t overdo it on the liquid). Blend until smooth and well combined. You may need to stop in between to scrape down the sides. Taste test and adjust salt or pepper as needed.
Now we need to mix the vegetables and tofu together before adding it into the pie crust. You can save on dishes by adding the tofu mixture into the pan with the vegetables to mix. Or, you can use a large bowl to mix the two together. Next, transfer the tofu and veggie mixture to the pie crust and spread it out evenly. Top with tomato slices.
Bake in the oven for 35-40 minutes or until the top is golden and a toothpick comes out clean in the center.
Let sit for 10 minutes before slicing and serving.
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