Vegan Quiche Casserole Recipe

<ul class="ingredients-main-list"> <li class="ingredients-single-item">For the crust:</li> <li class="ingredients-single-item">250g all-purpose flour (or white spelt flour)</li> <li class="ingredients-single-item">1/2 tsp salt</li> <li class="ingredients-single-item">80ml olive oil</li> <li class="ingredients-single-item">80ml cold water</li> <li class="ingredients-single-item">For the filling:</li> <li class="ingredients-single-item">500g firm tofu, drained and pressed</li> <li class="ingredients-single-item">60ml unsweetened plant milk (soy or oat)</li> <li class="ingredients-single-item">3 tbsp nutritional yeast</li> <li class="ingredients-single-item">2 tbsp cornstarch</li> <li class="ingredients-single-item">2 tbsp tahini</li> <li class="ingredients-single-item">1 tbsp white miso paste (or 1 tsp salt)</li> <li class="ingredients-single-item">1 tsp ground turmeric</li> <li class="ingredients-single-item">1/4 tsp black salt (kala namak, for eggy flavor)</li> <li class="ingredients-single-item">1/4 tsp black pepper</li> <li class="ingredients-single-item">For the vegetables:</li> <li class="ingredients-single-item">2 tbsp olive oil</li> <li class="ingredients-single-item">1 medium onion, finely diced</li> <li class="ingredients-single-item">2 cloves garlic, minced</li> <li class="ingredients-single-item">1 red bell pepper, diced</li> <li class="ingredients-single-item">150g mushrooms, sliced</li> <li class="ingredients-single-item">100g baby spinach</li> <li class="ingredients-single-item">1 tsp dried herbs (thyme, oregano, or herbes de Provence)</li> <li class="ingredients-single-item">Salt and pepper to taste</li> </ul>

<ul class="equipment-main-list"> <li class="equipment-single-item">Food processor</li> <li class="equipment-single-item">23cm (9-inch) deep dish pie plate or quiche dish</li> <li class="equipment-single-item">Tofu press (or heavy books and kitchen towels)</li> <li class="equipment-single-item">Rolling pin</li> <li class="equipment-single-item">Parchment paper</li> <li class="equipment-single-item">Pie weights or dried beans</li> </ul>

<ol class="no-list-style"> <li class="MethodStepper"> <h4 class="step-title">Step 1</h4> Begin by pressing your tofu. Wrap it in clean kitchen towels, place on a plate, and set something heavy on top (like a cast-iron skillet). Let it press for at least 30 minutes to remove excess moisture – this is crucial for achieving a firm, sliceable quiche texture rather than a soggy result. </li> <li class="MethodStepper"> <h4 class="step-title">Step 2</h4> Preheat your oven to 180°C. For the crust, combine flour and salt in a large bowl. In a separate bowl, whisk together olive oil and cold water until emulsified (it will turn slightly cloudy). Pour this liquid into the flour and stir with a fork until it forms a shaggy dough. Press together with your hands until cohesive – the oil-based crust will feel different from butter-based dough but will crisp beautifully during baking. </li> <li class="MethodStepper"> <h4 class="step-title">Step 3</h4> Roll the dough between two sheets of parchment paper into a circle about 30cm in diameter. Carefully transfer to your pie dish, press it gently into the corners, and trim any excess, leaving about 1cm overhang which you can fold and crimp decoratively. Prick the bottom several times with a fork (this prevents air bubbles), then line with parchment paper and fill with pie weights. Blind bake for 15 minutes, then remove weights and parchment and bake for another 5 minutes until the crust is just beginning to color. </li> <li class="MethodStepper"> <h4 class="step-title">Step 4</h4> While the crust pre-bakes, prepare your vegetables. Heat olive oil in a large skillet over medium heat. Add onions and cook until translucent, about 5 minutes. Add garlic and cook for 30 seconds until fragrant (careful not to burn it). Add bell peppers and mushrooms, sautéing until they release their moisture and begin to caramelize, about 7-8 minutes. The caramelization process develops rich umami flavors that will enhance your quiche. </li> <li class="MethodStepper"> <h4 class="step-title">Step 5</h4> Add spinach to the vegetable mixture and cook just until wilted, about 1 minute. Stir in dried herbs, season with salt and pepper, then remove from heat and let cool slightly. Spreading the vegetable mixture on a plate can speed up cooling and prevent excess moisture from making your quiche soggy. </li> <li class="MethodStepper"> <h4 class="step-title">Step 6</h4> In your food processor, combine the pressed tofu, plant milk, nutritional yeast, cornstarch, tahini, miso paste, turmeric, black salt, and black pepper. Process until completely smooth and silky, about 2-3 minutes, scraping down the sides as needed. The nutritional yeast provides a cheesy flavor while the black salt adds an authentic egg-like sulfurous note. The cornstarch acts as a binder that will help set your quiche as it cools. </li> <li class="MethodStepper"> <h4 class="step-title">Step 7</h4> Fold the sautéed vegetable mixture into the tofu filling, being gentle to maintain the integrity of the vegetables. Pour this mixture into your pre-baked crust, smoothing the top with a spatula. The filling should come just below the edge of your crust. </li> <li class="MethodStepper"> <h4 class="step-title">Step 8</h4> Bake in the preheated oven for 45-50 minutes, or until the top is golden and the center is set but still has a slight jiggle when gently shaken. If the crust begins browning too quickly, cover the edges with foil or a pie shield. The quiche will continue to set as it cools, similar to how egg proteins firm up. </li> <li class="MethodStepper"> <h4 class="step-title">Step 9</h4> Allow the quiche to cool in the pan for at least 20 minutes before slicing – this resting time is essential for the proteins to set completely and for clean slices. The quiche can be served warm or at room temperature, and it reheats beautifully the next day when the flavors have had time to meld. Your vegan quiche casserole will keep refrigerated for up to 4 days or can be frozen for up to 3 months. </li> </ol>