This Easy Vegan Quiche is perfect for your breakfast or brunch! The filling, made with tofu, is loaded with burst tomatoes, caramelised onions and sautéed mushrooms and spinach and is baked in a buttery flaky crust!
Here’s my vision of a perfect Christmas breakfast table. Fresh croissants, some sort of baked French toast, a quiche, a plate of sliced fruits (pineapples, oranges and grapefruits) and a pitcher or an agua Fresca. Breakfast muffins on the side. Okay, now veganise it all. You guys know that I’ve made the overnight baked French toast for you, working on the croissants (or just buying vegan ones true story) and FINALLY – the quiche is here. I’m talking a filling, “eggy” Vegan Quiche that’s loaded up with caramelised onions, burst tomatoes, sautéed mushrooms and spinach and baked in a buttery flaky crust. I’m talking the kind of quiche you finish in less than 24 hours with your brother and your husband. The kind of quiche that makes you limit the other goodies to ensure you have space for one more slice.
After making these quiche muffin cups, I wanted more quiche action in my life. I mentioned in that post that my go to brunch option as a vegetarian was a slice of quiche, toast and a side salad. It made me feel like I had my life put together, ladies who brunch kinda thing. Fast forward to turning vegan (and having months on and off before that where I would just randomly hate eggs) I can finally have my cake (quiche – close enough) and eat it. The dish takes a bit of prep, especially if you make the pie crust from scratch, but it’s so worth it. Also, zero pressure to make it from scratch. It always tastes better, but if your bakery can make one for you, save yourself some time and energy this holiday season and on, yeah?
So how do you make vegan quiche/what’s in a vegan quiche?
The key to this quiche is the amount of flavour in this. As you can see from the photos, it already looks just like quiche, tastes like it, and has the same texture. But don’t skimp on the seasonings. Tofu needs a lot of help to be well seasoned, so don’t skip on pressing it either. We use a tofu press which makes all the difference, but I included alternative instructions down below too. Pressing releases the water so the tofu soaks up flavour instead, and gives it a better texture. Ensure your veggies are well seasoned before mixing in, and feel free to add your own twist. Here are some other add in ideas:
– Artichokes, broccoli, zucchini, bell peppers (leftover veggies work too)
– Vegan meats to add in
– Even more vegan parm and other creamy vegan cheeses
Make it your own and enjoy friends! Your Christmas table (and all breakfasts/brunches from now on) will thank you!
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