Versatile Vegan Tofu Quiche (Even the Crust is Vegan)

READY IN: 1hr 10mins
YIELD: 8 slices




  • To make the crust, whisk the flour, salt, and onion powder together in a large bowl.
  • Cut in the Earth Balance (assuming you used a new stick and have a 6-tablespoon stick now) little by little, as if you're whittling off pieces, into the bowl.
  • Stir in the olive oil and a little soymilk and knead by hand. Add soymilk as needed to make the dough gather together, and form the dough into a compact ball.
  • Roll out onto a sheet of parchment paper. To make peeling it off easier, pop in the freezer for a few minutes.
  • Lightly grease a 9" pie pan with a little olive oil, about 1 teaspoon or so.
  • Roll the dough into the pan, crimping the edges at the top with a fork. Poke some holes in the bottom and sides with the fork to aerate.
  • Bake at 450F for 10-12 minutes until lightly browned, extract from the oven and let cool while you make the filling.
  • Wash the spinach or broccoli and run through a food chopper or processor/blender to get the finely chopped consistency, until you have roughly 1 cup.
  • Wash the mushrooms and slice them.
  • Put the tofu and soymilk into a large bowl, and beat with a hand mixer.
  • Beat in the dry spices and nutritional yeast.
  • Add the spinach and mushrooms, and whisk in by hand.
  • Pour the tofu filling into the pre-baked pie crust.
  • Bake at 400F for 40-45 minutes or until the top is browned. Let cool for 10-15 minutes prior to serving (or else the tofu will make a watery mess!) Cut into slices and serve. I like to eat mine with some extra nutritional yeast and black pepper!