Vegan Quiche with Peas, Spinach, and Herbs

Quiche is one of those dishes that regularly lands in our "Why don't we make this more often?" category. It's simple, great for prepping ahead, and tastes just as good cold as it does warm — sometimes even better. For our spring version, we combined green peas, fresh leaf spinach, and herbs with a creamy tofu base, then topped it all off with a seasoned vegan sour cream with lemon zest. In short: looks like spring, tastes like spring.

Store-Bought Dough: We're Owning It
Yes, we're using store-bought dough. And we have zero regrets about it. Vegan store-bought quiche dough is available in many supermarkets and makes this recipe a whole lot more relaxed. If you'd rather knead your own: a classic shortcrust pastry made from flour, plant-based margarine, a splash of water, and a pinch of salt comes together quickly and makes the quiche feel a little more personal. You'll find a recipe for it here.

What Makes the Filling So Creamy?
The base of the filling is made from plain tofu and plain vegan yogurt — and no, you can't taste the tofu. Together with the cornstarch, it provides the binding and a creamy texture, while nutritional yeast, mustard, and nutmeg add flavor. The mixture is blended smooth in a blender or with an immersion blender. A blender gives a slightly more even result, but an immersion blender works just as well — just blend a little longer.

Tips for the Perfect Quiche Slice
To keep the quiche from falling apart when you cut into it: let it cool for at least 15 minutes before removing it from the pan. The filling continues to set as it cools and firms up. Add the vegan sour cream just before serving — that way it stays fresh and the base doesn't get soggy.

For Even More Quiche Inspiration
If you're looking for even more savory ideas, we've also got a quiche lorraine, an onion quiche with asparagus, and a chanterelle and leek quiche on the blog.