Name: Vegan Quiche with Tofu and Vegetables
Prep time: 45 min
Cook time: 40 min
Total time: 85 min
Yield: 6
Cuisine: French
Ingredients: 29.17 g all-purpose flour; 0.5 g salt; 10 g vegan butter; 10 ml ice water; 20 g firm tofu; 20 ml plant-based milk; 3.33 g nutritional yeast; 3.33 ml olive oil; 0.17 item onion; 0.33 clove garlic; 16.67 g red bell pepper; 16.67 g spinach; 5 g vegan cheese shreds

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Vegan Quiche with Tofu and Vegetables

Vegan Quiche with Tofu and Vegetables

A savory and comforting vegan quiche, perfect for breakfast, brunch, or a light dinner.

Source

Ingredients:

29.17
g
all-purpose flour
0.5
g
salt
10
g
vegan butter
10
ml
ice water
20
g
firm tofu
20
ml
plant-based milk
3.33
g
nutritional yeast
3.33
ml
olive oil
0.17
item
onion
0.33
clove
garlic
16.67
g
red bell pepper
16.67
g
spinach
5
g
vegan cheese shreds

Preparation Time: 45 minutes

Cooking Time: 40 minutes

Instructions:

Preheat your oven to 190°C.
Make the crust: In a food processor, combine flour and salt. Add chilled vegan butter and pulse until crumbly. Gradually add ice water, pulsing until the dough forms a ball.
Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
Make the filling: In a blender, combine crumbled tofu, plant-based milk, nutritional yeast, and olive oil. Blend until smooth.
Sauté chopped onion, garlic, and red bell pepper in olive oil until softened. Add spinach and cook until wilted. Season with salt and pepper.
Combine sautéed vegetables with the tofu mixture.
Roll out the dough and fit it into a pie dish.
Pour the filling into the crust. Sprinkle with vegan cheese shreds (optional).
Bake for 35-40 minutes, or until the filling is set and the crust is golden brown.
Let cool slightly before slicing and serving.

Nutrition	Per Serving 153 g	Per 100g
Energy	267.4 kcal	175 kcal
Protein	7.2 g	4.7 g
Fibre	2.1 g	1.4 g
Salt	0.7 g	0.5 g
Sugar	1.8 g	1.2 g
Carbohydrates	29 g	19.0 g
Fat	13.9 g	9.1 g

Environmental	Per Serving 153 g	Per 100g
CO2	0.8 kg	0.5 kg
Water	113.5 l	74.3 l

29.17
g
all-purpose flour
0.5
g
salt
10
g
vegan butter
10
ml
ice water
20
g
firm tofu
20
ml
plant-based milk
3.33
g
nutritional yeast
3.33
ml
olive oil
0.17
item
onion
0.33
clove
garlic
16.67
g
red bell pepper
16.67
g
spinach
5
g
vegan cheese shreds

Preheat your oven to 190°C.

Make the crust: In a food processor, combine flour and salt. Add chilled vegan butter and pulse until crumbly. Gradually add ice water, pulsing until the dough forms a ball.

Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.

Make the filling: In a blender, combine crumbled tofu, plant-based milk, nutritional yeast, and olive oil. Blend until smooth.

Sauté chopped onion, garlic, and red bell pepper in olive oil until softened. Add spinach and cook until wilted. Season with salt and pepper.

Combine sautéed vegetables with the tofu mixture.

Roll out the dough and fit it into a pie dish.

Pour the filling into the crust. Sprinkle with vegan cheese shreds (optional).

Bake for 35-40 minutes, or until the filling is set and the crust is golden brown.

Let cool slightly before slicing and serving.