This Vegan Quiche Will Have Everyone Going Back For Seconds
Yields: 8-10 servings
Prep Time: 25 mins
Total Time: 5 hours 30 mins
Ingredients
Vegan Pie Crust
1/4 c.
ice water
1 1/2 tsp.
distilled white vinegar
2 c.
(240 g.) all-purpose flour, plus more for dusting
1 tbsp.
granulated sugar
1/2 tsp.
kosher salt
1/2 c.
(1 stick) vegan salted butter, cut into 1/2" cubes, frozen
1/4 c.
vegetable shortening, cut into 1/2" cubes, frozen
Vegan Quiche
1 tbsp.
extra-virgin olive oil
1 c.
finely chopped red onion (from about 1 medium)
8 oz.
baby bella mushrooms, chopped
2 tsp.
kosher salt, plus more
1/2 tsp.
freshly ground black pepper, plus more
6 oz.
baby spinach
4
garlic cloves, finely chopped
2
(14-oz.) blocks extra-firm tofu, drained, pressed at least 1 hour
1/2 c.
nutritional yeast
3 tbsp.
vegan butter, melted
1 1/2 tsp.
garlic powder
1 1/2 tsp.
onion powder
1/2 tsp.
ground turmeric
1/2 c.
soy milk or other non-dairy milk, divided
1 c.
shredded vegan cheese
1/3 c.
grape or cherry tomatoes, halved
Directions
Vegan Pie Crust
In a small bowl or glass measuring cup, stir water and vinegar.
In the large bowl of a stand mixer fitted with the paddle attachment, beat flour, sugar, and salt just to combine. Add butter and shortening and beat on low speed until mostly pea-sized pieces remain, about 1 minute. Remove bowl from stand mixer and give the bowl a shake so any large pieces rise to the top. Using your fingertips, break into smaller, pea-sized pieces.
With the mixer on low speed, add sugar mixture in a slow, steady stream. Continue to beat until flour is hydrated and a shaggy dough forms, 30 to 60 seconds.
Transfer dough to a clean surface and knead 1 to 2 times to bring together, then shape into a rectangle. Transfer dough to a lightly floured surface, then sprinkle dough with a bit more flour. Gently roll to an 11" x 8" rectangle.
With one short end facing you, fold top third of dough over the center, then fold bottom third up and over the center (just like a letter; a bench scraper comes in handy here!). Rotate dough 90° and fold in half again to yield a square block. Tightly wrap dough in plastic wrap. Refrigerate until chilled, at least 3 hours and up to 2 days.
On a lightly floured surface, unwrap dough and lightly dust top of dough with flour. Roll out to a circle about 13" in diameter (to prevent sticking and ensure an even thickness, rotate dough frequently and occasionally flip it over, dusting with flour as needed). Transfer dough to a 9" pie dish, crimp as desired, and refrigerate 30 minutes.
Meanwhile, arrange a rack in lower third of oven and preheat to 375°.
Dock chilled pie shell by pricking the sides and bottom all over with a fork. Place a piece of parchment slightly larger than size of dish over pie shell. Fill shell to the top with pie weights or dried beans.
Bake crust until edges are just starting to lightly brown, 15 to 20 minutes. Transfer to a wire rack and let cool. Carefully remove weights and parchment.
Vegan Quiche
Increase oven temperature to 400°. In a large, straight-sided skillet over medium-high heat, heat oil. Add onion and cook, stirring frequently, until softened and beginning to turn golden, about 7 minutes. Add mushrooms; season with salt and pepper. Cook, stirring frequently, until softened, about 4 minutes. Add spinach and cook, stirring, until just wilted, about 2 minutes. Reduce heat to medium. Add garlic and cook, stirring constantly, until fragrant, about 30 seconds more; season with salt and pepper. Remove from heat.
Break tofu into pieces and transfer to a large food processor. Add nutritional yeast, butter, garlic powder, onion powder, turmeric, 1 1/2 tsp. salt, and 1/2 tsp. pepper and pulse until combined and crumbly. Add 2 Tbsp. soy milk and pulse on high to combine. Add more milk, 1 to 2 Tbsp. at a time, pulsing after each addition, until a smooth, thick paste forms. (You may not use all of it.)
Transfer tofu mixture to skillet with vegetables. Add cheese and stir to combine. Transfer mixture to prepared crust, smoothing in an even layer. Gently press tomato halves on top.
Bake quiche , covering with foil or a pie shield if browning too quickly, until crust is golden brown and filling is set and heated through, about 1 hour. Let cool 10 minutes before slicing.
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