This vegan quiche is excellent whether you love eggs or not. Packed with all of the colorful veggies and flavors of a traditional quiche, you’ll be blown away by the presentation and egg-like texture. The black salt also adds an eggy taste. Give it a try and see for yourself!

Quick Info

⏱️ 115 min • 🍽️ 8 servings • ⭐ 93%

Nutrition

268 cal • 7g protein • 26g carbs • 15g fat

Tags

[Dairy-Free] • [Healthy] • [Vegan] • [Vegetarian] • [Breakfast] • [Brunch] • [Dinner] • [Lunch]

Ingredients

• ¾ cup all-purpose flour, plus more for dusting
• ¾ cup whole-wheat flour
• ½ teaspoon kosher salt
• 8 tablespoons (1 stick) vegan butter, cubed and chilled
• ¼ cup cold water, plus more as needed
• 1 tablespoon olive oil
• 2 cups thinly sliced mushrooms
• 1 cup sliced leeks
• 1 teaspoon kosher salt, divided
• 1 teaspoon black pepper, divided
• 1 cup halved grape or cherry tomatoes
• 4 cups fresh spinach
• 1 16-ounce package of silken tofu
• 2 tablespoons nutritional yeast
• ½ teaspoon black salt (kala namak), optional
• ½ teaspoon garlic powder
• ½ teaspoon paprika
• ¼ teaspoon ground turmeric
• ⅛ teaspoon cayenne pepper
• Pie weights or dried chickpeas or beans, for baking

Instructions Preview

1. Make the crust: In a large bowl, mix toget…
2. Add the water, starting with 3 tablespoons…
3. Preheat the oven to 350˚F (180˚C).

…and 11 more steps

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Recipe by: Rachel Gaewski, Karlee Rotoly • From: Goodful