Vegan Quiche Recipe
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Vegan Richa · by Vegan Richa★ 4.9 (14)

Vegan Quiche Recipe

NUTRITION · PER SERVING80M COOK
CAL 11%·PRO 31%
CARBS 17G30% OF CAL
5G FIBER10G OTHER2G TOTAL SUGAR
FAT 12G48% OF CAL
1G SAT11G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Savory vegan quiche with tofu filling, mushrooms, leeks, spinach, and sun-dried tomatoes in an almond flour crust. Plant-based and satisfying for brunch or light dinner.

mainfrenchtofudairy freegluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 8
  • 3/4 cup plus 2 tablespoons flour (I use all-purpose. You can also use oat flour to make it gluten-free.)
  • 3/4 cup plus 2 tablespoons, almond flour
  • 1/2 teaspoon salt
  • 2 teaspoons flaxseed meal (mixed with 2 tablespoons of water)
  • 1/2 teaspoon oregano
  • 1/4 teaspoon thyme (these herbs are optional)
  • 4-5 tablespoons non-dairy milk
  • 14 ounces firm tofu (pressed for 5 mins)
  • 1 tablespoon flour (or use chickpea flour)
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon Indian Sulfur salt or Kala Namak
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon onion powder
  • 1-2 tablespoons nutritional yeast
  • 2 tablespoons water
  • 1 teaspoon oil (or use 2-3 tbsp broth to sauté to make Oilfree )
  • 3 garlic cloves minced
  • 3/4 cup chopped leeks
  • 1 cup thinly sliced mushrooms
  • 1/4 tsp salt
  • 3/4 cup frozen spinach thawed and squeezed lightly
  • 1 tablespoon fresh herbs (such as parsley, oregano, (optional))
PREP
25M
SODIUM
272MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.