Vegan Mediterranean Quiche

4.80 from 15 votes

This light and flavorful Mediterranean vegan quiche is the perfect entree or made into individual baby quiches using a mini muffin pan. For breakfast, lunch, or dinner, enjoy this delicious savory quiche.

Prep Time30

Cook Time30

Total Time1

Course: Breakfast

Cuisine: Mediterranean

Diet: Gluten Free, Vegan, Vegetarian

Servings: servings

Calories: 238kcal

Author: Kathy Carmichael

Ingredients

Quiche Filling

12 ounces extra-firm silken tofu patted dry; do not press and drain
2 Tablespoons Nutritional Yeast
3 Tablespoons Chickpea flour
1 teaspoon Sea Salt
2 teaspoons Black Pepper
3 cloves garlic minced
2 medium sweet onion chopped or 2 cups
1 red pepper chopped
½ cup sun-dried tomatoes dry in a package not packed in oil
8 ounces sliced mushrooms
¼ cup Kalamata Olives chopped

Quiche Crust

1 ¼ cup Fine Almond Flour I used Bob Mills
⅓ cup Tapioca Starch I used Bob Mills
2 Tablespoons Ground Flax + 5 Tablespoons Water
¾ teaspoon salt

Tahini Drizzle (Optional)

⅛ cup Tahini
⅛ cup water
⅛ cup lemon juice
1 clove garlic minced
¼ teaspoon cayenne pepper
¼ teaspoon salt

Instructions

Crust

First, combine flax meal and water in a small bowl and stir.
Leave it for 5-10 minutes until it is thick.
In the meantime, whisk the dry ingredients together: Almond Flour, Tapioca Flour, and Salt together in a medium to a large bowl.
Add in the thickened Flax, and mix until the dough ball forms. You will need to use your hands.
The dough should be damp but not stick to your fingers (if it is too sticky, add a little more almond flour but not too much).
Place the dough ball between 2 sheets of wax paper, and roll the dough out with a rolling pin until it becomes wide enough to cover the base of your pie tin.
Peel off the top layer of wax paper, and gently place your pie tin on top of the dough.
Flip the tin over, and remove the other sheet of wax paper, which should now be on top.
Use your fingers to press the dough evenly into the pie tin (it should be damp but not sticky). Next, poke several holes in the dough using a fork.
Place the pie tin in the freezer for 30 minutes; during this time, turn the oven on to 400F.
Cover the dough and bake for 15 minutes.
Reduce oven temperature to 375 degrees
Uncover, then cook for an additional 10 minutes.
Now, add your filling.

Filling

Boil 1 cup of water and add the sun-dried tomatoes (set aside while preparing the other vegetables). This softens the sun-dried tomatoes to make them easier to cut and cook.
In a large sauté pan, sauté onions and mushrooms until onions are translucent and mushrooms are browned. Add little vegetable broth if sticking occurs.
Add chopped red pepper and mushrooms and cook for 5 minutes, stirring often.
Add a little water or vegetable broth to prevent sticking.
Drain and chop sun-dried tomatoes.
Add sun-dried tomatoes to the sauté pan and stir until combined.
Remove from the heat.
Using a food processor, add tofu, nutritional yeast, chickpea flour, salt, and pepper.
Process until smooth.
In a bowl, combine the tofu mixture and fold in sautéed vegetables.
Add chopped olives.
Pour into pre-baked crust; bake for 30 minutes uncovered.
Let quiche cool for 10 minutes before cutting it into pieces.
Drizzle with Tahini Sauce (optional)
I served with a salad

Notes

To prevent a quiche crust from getting soggy, use a fork and poke holes in the bottom of the crust before adding the filling.

You want to cook your quiche low and slow to keep the light, fluffy texture. Heat that is too high will cause the tofu mixture to not cook evenly.

One surefire way to make absolutely certain your pie's crust will be golden brown, crisp, and delicious — just as appealing as its filling — is to prebake it. That's right: bake the bottom crust first before adding the filling.

Make sure your fillings are as dry as possible. Sauté your mushrooms so that all of their moisture is gone, and squeeze cooked spinach to get as much remaining water out as possible.

Place your quiche on the bottom rack of the oven so that the pie crust bakes up golden-brown and delicious.

Nutrition