Creamy Vegan Veggie Quiche
This vegan quiche is rich, creamy, and packed with veggies 🥕🍄🥬—with a perfectly flaky crust and a soft, savory filling. No eggs, no dairy, all flavor!
🧾 Ingredients
🥧 Crust
- 1 pre-made vegan pie crust (or homemade)
🥣 Filling
- 1 block (400g) firm tofu
- ¼ cup plant milk 🌱
- 2 tbsp nutritional yeast
- 1 tbsp olive oil
- 2 tbsp cornstarch
- 1 tsp turmeric (for color)
- ½ tsp garlic powder
- Salt & pepper
🥕 Veggies
- 1 cup spinach
- ½ cup mushrooms 🍄
- ½ cup diced carrots 🥕
- ¼ cup onion
👩🍳 Instructions
- Preheat oven to 180°C (350°F)
- Sauté veggies until softened
- Blend tofu, plant milk, oil, spices & cornstarch → smooth
- Mix veggies into tofu mixture
- Pour into pie crust
- Bake 35–40 minutes until set
- Cool slightly before slicing
🍽️ Serving Ideas
- Serve with fresh salad 🥗
- Perfect brunch dish ☕
- Great meal prep option
💡 Tips
- Let it cool before cutting → helps it firm up
- Add vegan cheese for extra richness 🧀
- Swap veggies based on what you have
🥗 Nutrition
- High in plant protein 🌱
- Dairy-free & egg-free
- Packed with veggies & fiber
🔥 Creamy, savory, and satisfying—this vegan quiche is brunch perfection! 😋🥧
