- In a large bowl, mix the flour and salt. Cut in the vegan butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
- Add cold water, one tablespoon at a time, mixing until the dough comes together.
- Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
2. Preheat the Oven:
- Preheat your oven to 375°F (190°C).
3. Make the Filling:
- In a blender or food processor, combine the tofu, plant-based milk, nutritional yeast, cornstarch, turmeric, garlic powder, onion powder, smoked paprika, salt, and pepper. Blend until smooth and creamy.
- Adjust seasoning to taste.
4. Prepare the Vegetables:
- Heat olive oil in a skillet over medium heat.
- Sauté the onion, mushrooms, and bell pepper until softened, about 5–7 minutes.
- Add the spinach and cook until wilted. Remove from heat.
5. Assemble the Quiche:
- Roll out the chilled dough on a floured surface and press it into a 9-inch (23 cm) tart or pie pan. Trim any excess dough.
- Layer the sautéed vegetables evenly on the crust.
- Pour the tofu mixture over the vegetables, spreading it evenly with a spatula.
6. Bake:
- Bake in the preheated oven for 40–45 minutes, or until the filling is firm and the crust is golden.
- Let the quiche cool for 10–15 minutes before slicing.
Serving Suggestions:
- Serve warm or at room temperature with a side salad or roasted vegetables.
- Garnish with fresh herbs like parsley or chives for extra flavor.
Tips for Success:
- No Crust?: Skip the crust and bake the filling directly in a greased pie dish for a crustless quiche.
- Customizable: Use your favorite vegetables like zucchini, broccoli, or asparagus.
- Make Ahead: The quiche can be prepared a day in advance and reheated before serving.
This vegan quiche is a versatile and crowd-pleasing dish that’s perfect for any meal of the day. Enjoy its rich flavor and creamy texture without any eggs or dairy! 🌱🥧✨
