Quiches were one of those things that I avoided for a good decade because I didn’t consuming dairy products (for taste and health reasons). However, going vegan and getting lost on Pinterest looking for recipes expanded my knowledge about what I could do with food. Traditionally a quiche is made with eggs and cream. However, you can mimic this texture and make a vegan quiche by blending tofu and plant-based milk into a creamy oblivion! However, we don’t want the quiche to just taste like bland soy beans so I flavoured the filling with:
- Sauteed onion and garlic for a touch of sweetness
- 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
- Good quality salt
- Vegan cheese (optional). I used this brand.
And that’s before I put in the vegetables! I made sure there were lots of leafy greens in the filling because when you combine them with the chessy filling, it’s similar to ‘ricotta and cheese!’ For extra yum, I mixed the filling with comforting root vegetables and caramelised onions. If these vegetables aren’t in season, you can use whatever is available such as capsicum, zucchini, eggplant. Whatever you would normally put in a quiche, you can put in this one!
You won’t be able to tell that the filling is made from the humble soy bean because the quiche is packed with flavour!
Plus, why would you have a plain crust when you can choose a PUMPKIN crust?! It’s sweet, earthy and flavoursome. It beats a plain crust made from flour, oil and water anny day!
I made this quiche on a Monday and had leftovers for days to come. I warmed it up just before I ate it and, if I was extra hungry, had it with a side of salad.
For other quiche recipes, check out:
I hope you enjoy this recipe!
If you try this recipe, I would love to hear about it! Comment below and rate it as it would really help us and other readers! If you post it on social media, tag @rainbownourishments and #rainbownourishments.
I originally published this post in July 2016 and titled it ‘Silverbeet Ricotta and Pumpkin Quiche’. However, I updated the post in May 2019 to include a better recipe and to update the photographs.
Pumpkin and spinach quiche (vegan)
- ~1 1/2 cups (350g) pumpkin, roughly chopped
- 1/2 cup (120mL) water
- 1 cup (80g) chickpea flour
- 1 tbsp chia seeds, ground*
- 1/2 tsp baking powder
- Pinch of Himalayan pink salt
- 1 (110g) medium-size red onion, sliced
- Dash of balsamic vinegar, to taste
- 1 (80g) small-size beetroot, thinly sliced
- 250g extra firm tofu
- 1/4 cup (65mL) plant-based milk, such as almond, soy or coconut
- 1/4 cup (12g) nutritional yeast, optional
- 1 tbsp tahini
- Pinch of black salt, (optional)
- 2 cups (120g) spinach, kale or leafy greens, loosely packed
- 1/4 cup (80g) vegan cheese, (optional)
- Preheat the oven to 160°C (320°F). Line a baking tray with baking paper.
- Spread the pumpkin on the baking tray and bake for 20-30 minutes or until the pumpkin is golden brown and soft. Set aside to cool.
- To make the crust: Add all the crust ingredients to a food processor. Process until combined and there are no chunks of pumpkin. The mixture should be a thick paste.
- Line a deep pie or quiche tin with baking paper or brush with oil. Using very wet hands and utensils, spread the pumpkin mixture on the bottom and sides of the tin. If the mixture sticks to your hands or utensils, wet them again and repeat.
- Bake the crust in the oven for 5-7 minutes or until it is dry to the touch.
- To prepare the onion for the filling: Place a fry pan over high heat. Add the onion and balsamic vinegar and saute for 5 minutes. Add a dash of water to the pan, cover then let it cook slowly for 5-10 minutes or until very soft
- To prepare the beetroot for the filling: Boil the beetroot in a small saucepan of water for 10 minutes or until tender. Drain away the water.
- To make the filling: Add the tofu, milk, nutritional yeast, tahini and black salt to a food processor. Process until it forms a very smooth paste. Add the leafy greens and process until the greens have broken down. Remove the blade from the food processor and mix in the caramelised onions.
- Spoon the tofu filling into the prepared crust and smooth the top. Add the cooked beetroot and crumble the vegan cheese on top.
- Bake the quiche in the oven for 40-50 minutes. If the quiche is browning too quickly, cover it with aluminium foil or an oven-safe bowl. The quiche is ready when you can insert a knife in the middle and the tofu is set or not wet. Enjoy!
- The quiche can be stored in an airtight container in the fridge for up to 5 days.