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Somer McCowan's Best Tofu Quiche!

2

My absolute favorite quiche recipe, from Somer McCowan, shared with her permission.
Please check out her exceptional blog Vedged Out, and her book The Abundance Diet.
Course: Bakesale, Breakfast, Brunch, Dessert, Main, Protein, Side
Cuisine: American, French
Keyword: Breakfast, Can be gluten-free, Cashew-Based, Easy to be Oil-Free, Gluten-Free, high protein, Main, Oil-free, Palm-Free, tofu, Vegan
Servings: 1 quiche

Ingredients

  • 14 oz block extra firm tofu rinsed and drained
  • 1/2 rounded cup unroasted cashews soaked and drained [see recipe notes]
  • 1-2 tablespoons white wine
  • Several dashes hot sauce to taste
  • 2-4 tablespoons unsweetened vegan milk if needed
  • 1/4 cup nutritional yeast flakes
  • 2 tablespoons cornstarch, arrowroot or tapioca starch
  • 1 tablespoon chickpea or white miso
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon granulated onion
  • 1/2 teaspoon granulated garlic
  • 1/2 teaspoon mustard powder, or 1 teaspoon prepared mustard
  • 1/2 teaspoon smoked paprika
  • 2-3 cups chopped or shredded add-ins see recipe notes
  • 1 single layer pie crust unbaked

Instructions

  • Preheat oven to 400F.
  • Into the jar of a blender add the tofu, cashews, wine and hot sauce and process until smooth.
    This goes pretty easily in a strong blender. However, if your blender is having a hard time, add a few tablespoons of the optional milk to help get things going.
  • Add the nutritional yeast, starch, miso, baking powder, salt and spices. Blend until completely smooth.
  • Transfer the tofu mixture to a bowl and stir in your chosen add-ins.
  • Transfer the tofu mixture into the pie crust, and smooth the top with a spoon or spatula.
  • Cover the pie edges with foil and bake for 40 minutes.
    Remove the foil and bake for 10 more minutes, until the crust is golden.
  • Let cool for at least 30 minutes before slicing.

Notes

  • There's not a lot of moisture in this recipe, so it can be a little challenging to get the cashews completely smooth using a blender. It helps a lot to either soak the cashews in water the night before, or in boiling water for about 20 minutes.
 
  • Add a couple tablespoons of milk, if your blender is struggling to smoothly process the ingredients.
 
  • I usually add about 2 cups steamed and chopped broccoli and 1/2 cup vegan shreds.
 
  • Be aware, if you use smoked paprika, which you should because it adds great flavor, your quiche will have a salmon tinge from the spice.
 
  • Other ideas for fillings include: chopped artichoke hearts, onion / shallot, tomato, julienned greens, pre-cooked sausage, scallions or other fresh herbs.