Flaky gluten free crust filled with tomatoes basil fresh garlic, sauteed mushrooms & shallots. this Vegan tomato basil quiche is so good you will not even know it's plant based!
The quiche filling is a creamy savory mix of chickpea flour, spices baked tofu, coconut cream and few scoops of vegan protein powder to amp up the protein!

difficulty level: intermediate

yield: 8 slices of amazing quiche

prep time: 15 minutes

cook time: 65 minutes

equipment needed:

  • blender
  • 9" pie pan or 2 small tart pie pans. preferably ceramic or glass, those cook gluten free crust much better
  • wax paper & or cling wrap
  • foil & some pie weight or dry beans (i used dry garbanzo beans)

what you need:

for crust dry ingredients:

  • 3 cups Bob's red mills GF Pie crust mix (link below)
  • 1/4 cup garbanzo flour
  • 1/2 tsp xanthum gum (link below)
  • 1/4 tsp baking powder
  • 1/2 tsp salt
  • cooking oil spray

  • for crust wet ingredients:

  • 12 tbsp chilled vegan butter

  • 3/4 cup unflavored unsweetened coconut yogurt. alternately make your own yogurt by mixing 3/4 cup full fat coconut milk with 1 tsp vinegar and let sit 5 minutes

for "egg" filling:

  • 1 cup garbanzo flour
  • 2 scoops vegan fermented protein powder (link below)
  • 1 cup + 2 tbsp water
  • 1/2 tbsp oil
  • 5 tbsp dry nutritional yeast (link below)
  • 1 tsp salt
  • 1/8 tsp stevia powder
  • 1/4 tsp cumin
  • 1.5 tsp onion powder
  • 1 tsp garlic powder
  • 12 oz baked tofu (usually this would be 2 packages)
  • 1 cup coconut cream
  • 1 tbsp miso paste

for veggies:

  • 8 oz baby bella (crimini) sliced
  • 1/2 cup shallots or onions
  • 1 cup seeded Roma tomatoes chopped into 1/4" squares
  • 1 extra Roma tomato very thinly sliced horizontally into rounds
  • 1/2 cup chopped fresh basil
  • 3 garlic cloves minced or grated finely
  • 1/2 tbsp oil

what to do:

for pie crust:

  • chop vegan butter into cubes, place in freezer for 10 minutes
  • meanwhile add all dry ingredients to food processor and whirl away for a few seconds to ix well.
  • once butter is chilled, add it to the food processor and pulse 10 times, 1 second pulses.
  • transfer crust ingredients to a large bowl, add 3/4 cup yogurt
  • mix well with a spatula until combined, do not over mix
  • transfer crust dough to large piece of wax paper or cling rwrap, flatten dough to a thick disk with your hands, wrap and place in fridge for 20 minutes
  • meanwhile preheat oven to 425 degrees, grease up a pie pan
  • take chilled dough out, transfer to a large piece of wax paper dusted with a touch of flour
  • dust the top of the dough with a touch of flour, place a second large piece on top of the dough then use a rolling pin to roll it out to 1/8 thick, this should be slightly larger then the outer edges of your pie dish (measure by placing pie dish on rolled out dough
  • carefully peel off top piece of wax paper
  • place pie dish face down on top of rolled out dough
  • carefully flip dough and pie dish, letting the dough settle in
  • remove wax paper, gently push the dough into pie dish, if it tears simply "patch it up"
  • cut off excess dough that passes the pie pan, you can simply the times of a fork to create a pretty design around the edges, or use your fingers to indent the edges.
  • dock the bottom of the pie crust with a fork at least 6 times
  • place dish with crust back into the fridge for 15 minutes.
  • take pie crust out of fridge
  • spray a 9" piece of foil with oil, place the foil greased side down inside the pie crust, place pie weights or dried legumes or rice onto foil
  • place pie crust into oven for 12 minutes
  • carefully remove foil with weights and bake at 425 for 3 more minutes
  • let crust cool 5 minutes if baking the quiche the same day. you can make this a day ahead

for "egg" filling:

  • place all ingredients in blender and whirl away until smooth, if it looks too dry add an extra tbsp of water

for veggies:

  • preheat a 12" non stick pan on medium high
  • spray pan, add mushrooms and spray, saute 7 minutes
  • push mushrooms to edges of pan, +add 1/2 tbsp oil & shallots, saute 5 minutes
  • remove from heat, remove 8- 10 mushroom slices and reserve.
  • add remaining mushrooms to chopped tomatoes basil and garlic, mix well

quiche assembly:

  • preheat oven to 425
  • mix mushrooms basil chopped tomatoes & garlic with "egg" filling, mix well, taste and add salt and pepper according to preference
  • pour filling into pie crust, spread evenly with spatula
  • top with reserved mushroom slices and thin tomato slices, spray lightly with oil
  • bake quiche for minutes
  • reduce heat to 325 & bake 40 more minutes
  • turn on broiler element
  • sprinkle quiche with 1-2 tbsp vegan Parmesan
  • transfer quiche at least 10" below broil element, broil for 3-5 minutes
    • if edges of crust look over cooked, you can cover them with little pieces of foil for the broil phase

take quiche out and let cool at least 15 minutes

This is a satisfying main course, perfect for your holiday table, or just a great way to have a delicious dinner for a few days

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