Vegan and gluten free recipes from my family to yours
Vegan & Gluten-Free Vegetable Quiche: A Delicious, Nourishing Twist on a Classic
When it comes to comfort food, few dishes are as satisfying as a hearty quiche. But if you’re looking for a healthier, plant-based twist, this Vegan and Gluten-Free Vegetable Quiche is the answer. Packed with fresh veggies and a rich, savory filling made from tofu, this quiche is not only dairy-free and gluten-free but also completely delicious! The tofu creates a creamy texture that perfectly complements the vibrant, seasonal vegetables, making each bite both nourishing and satisfying. Whether you’re preparing it for a cozy brunch, a light lunch, or a make-ahead meal, this quiche will become a new favorite in your recipe rotation. I’m excited to share this simple, flavorful dish with you—I hope you love it as much as we do!
Why You’ll Love This Vegan & Gluten-Free Vegetable Quiche:
✔ Comforting & Nutritious: This quiche is the perfect balance of comfort and nutrition. Packed with fresh vegetables like kale, spinach, and broccoli, it’s a wholesome meal that’s satisfying yet light.
✔ Rich, Savory Flavor: The tofu-based filling, enhanced with miso paste and nutritional yeast, gives the quiche a deliciously cheesy and umami flavor, making it just as comforting as a traditional quiche but completely plant-based and gluten-free.
✔ Allergen-Friendly: Whether you’re vegan, gluten-free, or have food allergies, this quiche is a safe and tasty option for everyone! It’s free from dairy, gluten, soy, eggs, and common allergens, so it’s perfect for gatherings where you need to accommodate dietary restrictions.
✔ Easy to Make: While this quiche tastes like it took hours to prepare, it’s actually quite simple! With just a few easy steps, you can have a delicious quiche ready in under an hour, making it perfect for weeknight dinners, meal prepping, or special occasions.
✔ Family-Friendly: With its hearty, veggie-packed filling and savory flavor, this quiche is a hit with both kids and adults. It’s a great way to sneak in some extra veggies, and the whole family will enjoy it—whether it’s for brunch, lunch, or dinner.
✔ Make-Ahead and Leftovers: This quiche stores beautifully! Make it ahead of time, and you’ll have leftovers for the next few days. It’s just as delicious the next day, whether served cold or reheated, making it perfect for meal prep. My son would put this in his lunchbox whenever we had leftovers!
✔ Flaky, Delicious Crust: Thanks to the pre-made gluten-free pie shell, the crust is perfectly flaky and holds the savory tofu and veggie filling beautifully. It’s a convenient way to save time while still delivering an amazing texture and flavor.
Preheat the Oven: Begin by preheating your oven to 400°F (200°C). While the oven heats up, let your gluten-free pie shell sit at room temperature for about 10 minutes. Once it’s softened, poke 2-3 holes in the crust with a fork to prevent it from bubbling up. Place the pie shell in the oven and let it pre-bake for about 7 minutes.
Sauté the Vegetables: While your crust is in the oven, heat a large sauté pan over medium heat. Add the garlic, kale, spinach, riced or chopped broccoli florets, and shredded carrots. Sauté the mixture until all the vegetables are tender and cooked through, about 5-7 minutes. Set aside.
Prepare the Tofu Filling: In a food processor, add the drained and pressed tofu, miso paste, nutritional yeast, soy sauce, onion powder, salt, and pepper. Pulse or blend until the mixture is smooth and fully combined.
Combine Vegetables and Tofu: Stir in the sautéed vegetable mixture with the tofu filling in the food processor. Continue blending until everything is thoroughly combined and smooth.
Assemble the Quiche: Remove the pre-baked pie crust from the oven and carefully spoon the tofu and vegetable mixture into the crust. Smooth the top with a spatula. Sprinkle vegan cheddar shreds over the top for a melty finish.
Bake: Place the filled quiche back in the oven and bake for 20-25 minutes, or until the top is golden and the quiche is set.
Cool and Serve: Let the quiche cool for about 15 minutes before slicing and serving. This will help it set and make it easier to slice.Preheat your oven to 400° F. Let your pie shell sit at room temperature for 10 minutes, then poke 2-3 holes in the crust with a fork. Put shell in oven and let precook for about 7 minutes.
Covered in plastic wrap or sealed in an airtight container, this quiche will last refrigerated up to 5 days.
*Notes: inspired and adapted from createmindfully.com
Looking for additional recipes with tofu? Check out our recipe for Crispy Air Fryer Tofu or Shredded Tofu Tacos
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