The main ingredients of a classic quiche filling are eggs and milk. Well, too bad. But that doesn't mean that a vegan quiche is impossible.
For this, we're using a mixture of silken tofu and regular firm tofu. If you don't find silken tofu, feed free to use double the portion of firm tofu. In this case you might need to add more plant-based milk in order to get the right texture. We're seasoning the filling with the salt kala namak which enhances the taste of egg. Turmeric is taking care of an egg-like yellowish colour, but both seasonings are optional.
We've baked this quiche in late summer, so depending on the season you might not get fresh chanterelles right now. In this case, feel free to use any other vegetables, mushroomd or even dried chanterelles that need to soak before you can cut and fry them.
- 1 package store-bought shortcrust pastry
- 300 g (10.5 oz) chanterelles
- 1 leek
- 200 g (7 oz) tofu
- 200 g (7 oz) silken tofu
- 100 ml plant-based milk
- 2 tbsp nutritional yeast
- 1 tbsp starch
- 0.5 tsp kala namak (optional)
- 0.5 tsp turmeric (optional)
- 0.5 tsp nutmeg
- 20 g (1 oz) parsley
- 50 g hazelnuts for serving
- vegan butter for greasing
Clean chanterelles. Wash leek and cut into rings. Heat some oil in a frying pan and fry chanterelles and leek over medium heat for approx. 10 min. Season with salt and pepper to taste.
For the liquid part of the filling, crumble tofu with your hands and add to a food processor. You can also use a blender for this step. Add plant-based milk, nutritional yeast, starch, kala namak, turmeric, and nutmeg and blend until it's a smooth mixture. Season with salt and pepper to taste. The mixture should be viscous, so add some more plant-based milk if needed until the right texture is reached.
Stir to combine fried chanterelles, leek and tofu mixture.
Grease your baking quiche pan with some vegan butter. Carefully transfer stortcrust pastry into the pan and fold together all overhanging dough. Transfer filling into the pan.
Bake quiche in the oven at 190°C/380°F for approx. 40 min. until it's firm in the center. Chop hazelnuts and parsley and sprinkle on top. Before cutting the quiche, let cool down and sit for approx. 5 minutes.