Vegan Beetroot Quiche with Pumpkin Crust

This healthy vegan quiche is packed with earthy vegetables and is perfect for the colder seasons! It has a creamy tofu filling, 3 ingredient pumpkin crust, is high protein, gluten free and can be oil free.

If you're after something different for lunch or dinner, this eggless quiche is perfect for you! When I had a catering business, I made hundreds of tofu quiches based on this recipe for customers. It was high in demand and enjoyed by vegans and non-vegans alike!

What you'll get from this vegan quiche

This is a fun wholefoods twist on the classic quiche. It's a great weekend lunch/dinner or something you prepare on Sunday as meal prep for the week.

I won't lie, it takes some time to prepare the quiche from scratch (as there are lots of different veggies). But it's an *easy* tart as you really just have to boil/cook plain vegetables, mix them in a food processor and bake them in a quiche pan!

This eggless quiche has a few different components:

• Easy 3 ingredient pumpkin crust which is sweet, earthy and wholesome
• Creamy and eggy tofu-based filling
• Sweet balsamic onions
• Sauteed spinach and beetroot
• Pockets of cheesiness!

How can you make eggless quiche?

Traditionally a quiche is laden with eggs and cream. However, you can mimic this texture and flavour using tofu, dairy free milk and a few umami-packed ingredients!

All together, you'll need:

• Cooked pumpkin (roasted, steamed, boiled or even microwaved)
• Chickpea flour, a wonderful flavoursome gluten free flour which is high protein.
• Ground chia seeds as the binder in the crust
• Extra firm tofu as the main ingredient for the quiche filling.
• Dairy free milk to add moisture to the filling
• Beetroot (roasted, steamed, boiled or even microwaved)
• Onion for flavour
• Nutritional yeast for a cheesy umami flavour
• Black salt or Kala Namak, which is a South Asian salt with an egg-like taste and smell
• Herbs/spices including turmeric (for colour), onion powder and garlic powder (for taste)
• Vegan cheese (optional) for that classic flavour

If you're short on time or simply don't want to prepare everything, you can use canned pumpkin puree, canned beetroot and even a store-bought shortcrust pastry!

But does the filling taste like tofu? If you add enough flavourings (nutritional yeast, black salt etc), the filling will taste just like a quiche!

I once served this quiche to my partner's conventional cheese-loving Nonna and it blew her mind that it was eggless :)!

3 ingredient pumpkin crust

The pumpkin crust for this vegan quiche is easy to make, healthy and oil free! Unlike a traditional shortcrust pastry (used in my easy tomato quiche), the pumpkin crust is more like a sturdy flatbread with flavoursome pumpkin or a vegetable packed pizza base.

I used butternut pumpkin (otherwise known as butternut squash) for this recipe. Even though pumpkin/squash tastes better when it's roasted, for this recipe I prefer boiling/steaming it because it's quicker! Or you can just use canned pumpkin p uree.

To make the crust, all you need to do is mix the 3 ingredients in your food processor until it forms a thick, smooth yet sticky paste. If it's too dry, just add more water and process again. The crust is pale in colour at this point but will intensify after baking.

The crust is more delicate than a regular shortcrust pastry so I'd highly recommend greasing and lining (the bottom) of your quiche dish.

Rather than rolling out the pastry, you should use a spoon or wet hands to spread the mixture along the bottom and sides of your quiche pan. If the dough starts to stick to your spoon or hands, just clean it, wet the spoon/your hands and repeat.

Once you have a crust, par-bake it in the oven for just 5 minutes (not too long otherwise it'll dry out and crack). It's ready when it's *just* dry to the touch.

Easy tofu quiche filling

Tofu is regularly used in vegan cooking as it can mimic the texture of eggs. And when you add a few ingredients, it tastes just like eggs!

First I'd recommend sauteeing the onion and spinach. My biggest tip is to ensure the onion is soft and cooked through!

If the ingredients are burning on your saucepan, add a dash of water and/or reduce the heat.

For the tofu quiche filling, simply add the tofu, dairy free milk, nutritional yeast, tahini and spices to a food processor. Process until it forms a thick smoothish paste! If it's chunky or too grainy for your liking, simply add a little more milk and process until it's smoother

Next, remove your food processor blade (and scrape off any of the excess filling).

Add your delicious onion and spinach mixture and stir using a spatula/spoon! At this stage, you can taste your vegan quiche filling and add any seasonings if needed.

Assembling and baking the vegan quiche

We can now assemble our quiche!

Simply spread the tofu quiche filling in the pumpkin crust using a spoon or spatula. Then scatter the beetroot on top and press them into the filling.

The quiche needs to be baked for around 15-20 minutes or until the filling firms up and turns slightly golden. It doesn't take too long as the filling is already quite firm. And that turmeric colour will intensify!

Serving the quiche

The tofu quiche is wonderful topped with some soft vegan cheese such as feta, ricotta or cream cheese. It can be served warm with a side salad... or just cold from the fridge.

The quiche can also be frozen so is great for high protein meal prep!

My other vegan lunch and dinner recipes

• Easy Vegan Tomato Quiche
• Deep Dish Pizza Quiche
• Vegan Margherita Pizza with sweet potato crust
• BBQ Jackfruit Tacos with homemade tortillas
• Vegan Rainbow Lasagna
• Moroccan vegetable tray bake
• Easy Thai Red Curry Potato Lentil Soup

I originally published this recipe in July 2016 and have updated it a few times since to improve the recipe and process.

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