Eggless tofu quiche
This plant-based quiche is a brunch favorite—creamy, flavorful, and entirely egg-free. With protein-rich tofu and umami-packed nutritional yeast, it delivers the familiar texture and taste of a classic quiche. Whether you’re hosting or just indulging, this dish is guaranteed to please!
Ingredients
- 1 block firm, silken tofu (about 14 oz)
- Salt and pepper, to taste
- 2 tablespoons nutritional yeast
- A few sprigs fresh thyme (leaves only)
- 1 sheet of shortcrust pastry (for a 12-inch pie dish)
- Flour (for dusting)
- Olive oil (for sautéing)
- 2 cloves garlic, chopped
- 1 medium onion, diced
- ½ cup mushrooms, chopped
- 1 cup broccoli, chopped
- Fresh chives (for decorating)
Preparation
- Prep: Preheat the oven to 390°F.
- Blend the tofu: Toss the tofu, salt, pepper, nutritional yeast, and thyme into a food processor. Blend until smooth and creamy.
- Prep the pastry: Lightly dust a board with flour, roll out the pastry, and fit it into a 12-inch pie dish. Trim the excess.
- Cook the veggies: Heat olive oil in a pan. Sauté garlic and onion for a couple of minutes, then add mushrooms and broccoli. Season with salt, pepper, and thyme, and cook until softened.
- Combine: Stir the cooked veggies into the tofu mixture.
- Fill and bake: Spread the mixture into the pastry base, top with chives, and bake for 30 minutes.
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