Quiche | Eggless Mixed Vegetable and Tofu Quiche

Looking for a protein rich, quick and delicious meal? Then this recipe is for you. Here is the vegetarian version of the French delicacy – Quiche with Tofu and vegetables.  When I tried my vegan tofu frittata, I made a note to try a quiche with tofu but completely forgot. Glad I forgot, if not I would struggle for the alphabet Q. :-) So here is the eggless quiche recipe with tofu. Please refer to the notes section for the vegan version.

I always think Quinoa when it comes to Q. But this time I decided to stay away from both oats and quinoa and try something different but not compromising on the protein part. What’s better than a tofu quiche? This quiche is also a semi-homemade recipe as I used store bought pie crust, and you can whip this up in less than 30 minutes. I prepared this for our dinner during a weekday.

I wanted to mimic this like egg quiche so included turmeric powder which is not included in the traditional quiche and also added some curry powder for that subtle spice. This quiche has both sweet and spicy flavor making it perfect for kids too. I used sweet pie crust, but you can prepare homemade ones or use the puff pastry sheet for the base.

I already explained about different tofu varieties in my frittata post, and as always I would recommend buying extra firm ones for this recipe. But if you notice, I am using firm one for this. It’s a mistake on my part, as I picked firm tofu instead of extra firm. Also, I did not use nutritional yeast that is often utilized in an eggless quiche. But honestly, I was surprised. It was not runny, and the quiche was set nicely, and once it’s cooled down, it got firmer too.  This quiche stays good for up to three days when refrigerated. I used entire tofu block for this recipe, but you can go with half of the block too.

Recipes recap from previous marathons,

• Day 17 | 2015 – Tandoori Paneer
• Day 17 | 2016  – Quinoa Dum Biryani
• Day 17 | 2017 – Q – Quiche

Without any further ado, here is my version of quiche,

Ingredients:

• Ready-made pie crust – 1
• Chopped Mixed vegetables – 1 cup
  • I used shallots, tomato, spinach, mushroom, carrot, colored bell peppers
• Cheese – a handful
• Salt – 1 tsp
• Pepper – 1 tsp
• Thyme – ½ tsp
• Firm Tofu – 16oz
• Milk – ¼ cup
• Turmeric – ½ tsp
• Curry powder – ½ tsp

Prep – Work:

• Chop all the veggies and set aside.

• Pressing the Tofu:
  • I don’t have a tofu press, so I usually keep my tofu block on a cutting board and place few paper towels on top and keep my hand mortar and pestle. You can also keep heavy iron skillet on top and let it for 10 to 15 minutes. This process helps to remove some water.
• Pureeing Tofu:
  • Once you have pressed the tofu, chop them roughly and blend them into smooth paste by adding ¼ cup of milk. If you don’t have time press tofu, puree the tofu directly without adding any milk.

Assembling and Baking:

• Preheat the oven to 350 deg F.

• To the pureed tofu, add the salt, pepper, thyme and veggies. Combine them together and then add the curry powder and turmeric.
• Mix this filling and slow spread this in the pie crust. Make sure it’s spread evenly.

• Add your favorite grated cheese on top.
• Bake this for up to 50 minutes or until the toothpick comes out clean when inserted in the middle.

• Let it cool for 15 minutes.
• Serve it lukewarm with ketchup or with any spicy sauce.

Notes:

• Vegan Version:
  • I used regular milk to puree the tofu, but you can replace it with almond milk or soy milk. Instead of regular cheese you can use vegan cheese or skip that entirely. The store bought pie crust had butter in it, but you can prepare homemade pie crust with vegetable shortening.
• You use either flax meal or powdered chia seeds for gelling and firmer texture. But it’s optional.
• Adjust the spice, herbs, and salt as per your preference. I used thyme, but you can replace it with basil or oregano or use a blend of all herbs.
• Adjust the cheese and the variety as per your preference. I used organic cheddar blend.
• Try using extra firm tofu for both quiche and frittata.

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Quiche | Eggless Mixed Vegetable and Tofu Quiche

The vegetarian version of the popular French delicacy - Quiche. This quiche is prepared with tofu and vegetables, a perfect balanced meal.

Prep Time30 minutes mins

Cook Time50 minutes mins

Total Time1 hour hr 20 minutes mins

Course: Main Course

Cuisine: French

Servings: 5

Calories:

Author: Srividhya G

Ingredients

• ▢ Ready-made pie crust - 1
• ▢ Chopped Mixed vegetables - 1 cup
• ▢ I used shallots tomato, spinach, mushroom, carrot, colored bell peppers
• ▢ Cheese - a handful
• ▢ Salt - 1 tsp
• ▢ Pepper - 1 tsp
• ▢ Thyme - ½ tsp
• ▢ Firm Tofu - 16oz
• ▢ Milk - ¼ cup
• ▢ Turmeric – ½ tsp
• ▢ Curry powder – ½ tsp

Instructions

Prep – Work

• Chop all the veggies and set aside.

Pressing the Tofu

• I don’t have a tofu press, so I usually keep my tofu block on a cutting board and place few paper towels on top and keep my hand mortar and pestle. You can also keep heavy iron skillet on top and let it for 10 to 15 minutes. This process helps to remove some water.

Pureeing Tofu

• Once you have pressed the tofu, chop them roughly and blend them into smooth paste by adding ¼ cup of milk. If you don’t have time press tofu, puree the tofu directly without adding any milk.

Assembling and Baking

• Preheat the oven to 350 deg F.
• To the pureed tofu, add the salt, pepper, thyme and veggies. Combine them together and then add the curry powder and turmeric.
• Mix this filling and slow spread this in the pie crust. Make sure it's spread evenly.
• Add your favorite grated cheese on top.
• Bake this for up to 50 minutes or until the toothpick comes out clean when inserted in the middle.
• Let it cool for 15 minutes.
• Serve it lukewarm with ketchup or with any spicy sauce.

Notes

Vegan Version:
I used regular milk to puree the tofu, but you can replace it with almond milk or soy milk. Instead of regular cheese you can use vegan cheese or skip that entirely. The store bought pie crust had butter in it, but you can prepare homemade pie crust with vegetable shortening.
You use either flax meal or powdered chia seeds for gelling and firmer texture. But it’s optional.
Adjust the spice, herbs, and salt as per your preference. I used thyme, but you can replace it with basil or oregano or use a blend of all herbs.
Adjust the cheese and the variety as per your preference. I used organic cheddar blend.
Try using extra firm tofu for both quiche and frittata.

I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.

Tried this recipe?Mention @vidhyasvegetariankitchen or tag #vidhyasvegkitchen

For Video RecipesCheck out My YouTube Channel

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 75

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