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Light and fluffy Vegan Quiche loaded with summer veggies.
Vegan Quiche w/ Summer Vegetables is next level delicious. It is airy, creamy, a little egg-y, and a little cheesy. It’s also loaded with summer flavors, thanks to cherry tomatoes, olives, peppers, green peas, zucchini, and fresh herbs. It’s a very customizable recipe, and it’s easy to prepare, plus it makes a great meal both warm or cold.
One of the most popular recipes on the blog of all time (and also one of my personal favorites) is my Vegan Olive and Artichoke Tart. It has a lots of positive reviews, especially on Pinterest. You guys really seem to like that recipe.
However next to the numerous 5-star comments there were 2 reactions over the years, that has been bugging me for a super long time. Two people said they didn’t like the consistency of the tart, that the cream was too heavy and they wanted something light and fluffy.
So here it is. A very-very similar recipe to my Vegan Olive and Artichoke Tart, but this time light and fluffy. Vegan Quiche, that is not heavy at all!
So if you like your quiche/tart filling custardy and rich, try my Vegan Olive and Artichoke Tart. If you are looking for something airy and velvety, make my new Vegan Quiche with summer vegetables.
All in all, it is a surprisingly simple recipe. I like to use store-bought quiche dough or puff pastry for the crust, but a homemade one is of course even better. Make it whole wheat, or gluten-free, if you prefer.
For the filling you quickly blend together silken tofu, chickpea flour, and a few flavorings. If you have some, definitely use black salt for the egg-y taste here. But it’s also fine without any. Pour the mix onto your crust with a few cups of veggies, decorate if you like, then bake until golden.
Speaking of veggie fillings. This time I went with some summer goodness, such as cherry tomatoes, kalamata olives, bell peppers, green peas, zucchini. But you can load this Vegan Quiche with whatever veggies you like.
Mixed mushrooms and chickpeas (picture below) is a great combo. Or try spinach and sun-dried tomatoes, roasted bell pepper and lentils, caramelized onions and pumpkin, or broccoli-asparagus-leek. Either way, I can promise you, it’s gonna be a new favorite recipe in your kitchen.
If you try this recipe, let me know! I would highly appreciate if you could leave a comment and rate it. Also don’t forget to take a picture and tag it on Instagram (use the hashtag #greenevi) or post it on Facebook! I love seeing what you come up with! ♥︎
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Vegan Quiche w/ Summer Vegetables
- Total Time: 50 minutes
- Yield: 1 quiche 1x
Ingredients
- 14 oz/400 g silken tofu
- 4 tbsp chickpea flour
- 2–3 cloves of garlic
- 1 tbsp nutritional yeast
- 1.5 tbsp apple cider vinegar
- 1 tbsp mustard
- 1/2 tsp turmeric (optional for color)
- 5 cups of veggies (for example cherry tomatoes, zucchini, green peas, bell pepper, olives, etc.)
- 3 tbsp chopped, fresh herbs (for example thyme, rosemary, oregano, basil, chives, parsley, etc.)
- black salt, pepper
- 9–10 oz/250-300 g pie crust or puff pastry (store-bought or homemade) – enough for a 9 inch/23 cm pie pan – see recipe suggestions above
Instructions
- Preheat oven to 180°C/360°F.
- Lightly grease a 9 inch/23 cm pie pan, and press puff pastry or pie crust into the pan. Prick crust with a fork a few times. Place in the fridge, until you prepare the rest of the recipe.
- Place silken tofu, chickpea flour, garlic, nutritional yeast, vinegar, mustard, and turmeric to a blender, and blend until completely smooth. Season with black salt and pepper.
- Prepare your veggies. You need about 4 cups of veggie filling here, plus another cup to decorate. Slice or dice anything large (like zucchini, aubergine, or pumpkin), and half anything medium sized (like cherry tomatoes, mushrooms, or snap peas).
- Add 4 cups of veggies, plus fresh herbs of your liking to your crust, and pour tofu mix over the veggies. Mix gently, so everything is coated. Press the leftover 1 cup of veggies into the quiche to decorate.
- Bake vegan quiche for about 40 minutes, or until firm and golden. Let cool for 10 minutes, before serving. Enjoy!
- Prep Time: 10 mins
- Cook Time: 40 mins
I grew up eating tofu and lots of soya products, but this is definitely a new and fancy way to make tofu. So colourful and I bet it’s delicious.
Yes, it really is 😉 Thanks, Angie!
this looks like a fabulous recipe! I’m saving it for later. Thank you for linking to my Whole Wheat Olive Oil Crust!
Thanks, Letty! I love that crust recipe 🙂
This looks so good and packed with veggies. I haven’t made a quiche with silken tofu before, but I imagine this is a very good substitute for eggs. Love this!
Thanks, Anca 🙂