Thanks so much for the lovely review! I made the quiche base as instructed. Thank you Dana! Toss with 2 Tbsp olive oil and a healthy pinch each salt and pepper and toss to coat (amounts as original recipe is written // adjust if altering batch size). I roasted roma tomatoes, red peppers, asparagus and poblanos for a Christmas-y look and also added smoked paprika and a little mustard powder. It comes together so fast. Awesome quiche, I always make this and it always turns out nice! Add the tomatoes to the pan, as well as the white wine, if using. Hash brown crust?!!? I wanted to be vegan but my husband had no choice , so I need to wow him with tasty dishes . Reheat in the microwave or in a 350-degree F (176 C) oven. I tried your sub suggestion for chickpea flour, Shannon. Would definitely make this again :). My fridge was running extra low on veggies so I only added sauteed onion and garlic to the tofu mix, but kept the rest as is. But I’m still confused. We haven’t tried it but if you do, let us know how it goes! And at the end you add tofu etc. I’ve made this a dozen times, it’s really great for brunch family occasions like Mother’s Day! Each holiday we make at least one or two of your recipes and they’re always big hits! This will change the texture a little bit. How did you assemble the night before since it sounds like you need to bake the crust and the veggies separately? He loves his eggs but we recently went entirely plant based. It has tantalized our taste beds every time! Though you may want to keep the crust and filling separate until ready to bake to prevent the crust from getting soggy. I’ve been really pleasantly surprised with how much non-vegans seem to enjoy this tofu quiche. I’ve just made it. This is amazing in every way. Warm the olive oil in a skillet over medium heat. Can’t thank you enough for your blog. Maybe a balsamic glaze? Put vegetable onto crust and bake it together. The longer the better. We haven’t tried that, but we think it would last 2-3 days! And when I take the quiche out, what continues baking? Whoop! Add ice water and process into a dough. It was super easy to make and the first words out of my husband’s mouth when he took a bite were, “MMMMMmmm!! The tofu had a nice “scrambled” egg feel to it. You might be able to, but it likely won’t get as creamy. Should I keep it in the oven for longer? Until the crust is baked and after that you will move vegetable into crust and bake it. We love your recipes! I made this tonight and I didn’t follow the directions and It turned out to be more of a tofu scramble with hashbbrowns. Next time I might try with firm tofu because I thought it stayed just a bit too soft? I ate half of the quiche and had to make myself stop eating! So if you’re like me and prefer that sour cream taste and aren’t a hummus fanatic, go with the sour cream! Make sure to also season it to taste with plenty of salt, needed for flavor. Will be making this again We are so glad you enjoyed it! Thanks for sharing! Hello! First you bake a crust, then you put it out of the oven, prepare vegetable. It’s in my oven now! what an awesome recipe :). I added the sautéed vegetables and the uncooked tomatoes to the tofu mixture, spread it in the unbaked pie shell and left it for my nephew to bake. Alex J – I’m not a huge fan of tofu, but you won’t know you are eating tofu when you follow this recipe. I’ve been vegan over ten years and I don’t miss the taste of much but I’ll always remember the colors of things. I was confused about the tofu because the description said extra firm AND silken, but I scanned the comments and realized it was in fact silken tofu we are to use. Leave a comment and rate it, or take a picture and tag it #minimalistbaker on Instagram. Thank you for the recipe! Thanks so much for sharing! Unknowingly, I used a finer grater than I probably should have for the potatoes. I love tofu but am always weary of new recipes as the texture can sometimes be off putting but this was delicious! The potato base is amazing, what a treat. And it was absolutely out of this world. Made it tonite and I am surprised how good it is. It made me remember how much I used to love quiche. My wife thought it was a little bland. He ate 3/4 of this dish for dinner. It is also a source of B-12 and other vitamins which is why it’s called nutritional. I am always searching for good vegan potluck recipes that everyone will like and this is a perfect winner. Or would it stick to the paper? Can you use just firm silken tofu? Would it be possible to freeze leftovers? I made it with sauteed leeks, broccoli rabe, and sun-dried tomatoes. Then sautee the veg, and freeze those guys. Place in the oven and bake until soft and golden brown (a total of 20-30 minutes). Can I make it with regular tofu (firm) instead of silken? I’ll definitely be adding this to the recipe box. I’ll definitely make it again. Hence the darker brown color compared to traditional pie crust. Thank You! Crispy on the crust Definitely recommend! I made a few changes: No hummus in the house so I subbed raw tahini and about 1 TBS of lemon juice For that special occasion, I cubed up some of my absolute favorite vegan cheese, Vtopian (<- linking to their Facebook page because their website seems to be down). I have made it three times this week! Thanks for sharing, Melanie! I have to make about six of these at a time, though–they’re THAT good! My favorite fillings are onion, herbs, garlic and spinach/broccoli/mushroom/mushroom and spinach. Hi Dana! I was wondering if there was any suggestions on a substitute for the tofu… This recipe looks amazing, but I have a gluten, egg, and soy allergy so I am unable to use eggs AND tofu. I added olive oil to the silken tofu and blended the mixture in a high power blender, since I don’t have a food processor. ), and it was VERY well-received. Preheat oven to 450 degrees F (232 C) and lightly spritz a 9.5-inch pie pan (as original recipe is written // adjust if altering batch size) with non-stick spray. Recommend this recipe to anyone missing their quiche after transitioning to vegan. I doubled the filling though as I had a large pie dish and I used store brought vegan pastry which I blind baked first. Not necessarily, but it does inject a lot of flavor. Prep veggies and garlic and add to a baking sheet. GOOD. Oh my! Great question! Super yummy. It looks delicious! Is there anything else you can add as far as flavorings to cover this up a bit more? This is definitely a very versatile recipe and great tasting. Let us know how it goes! I agree on the “scrambled eggs” texture and taste. Tofu breakfast things are usually a hit or miss for me. So glad you like it, Carrine! :D excited to try this out! It was a dryer mixture than yours looked but not dry result by any means. Just made this quiche and I am so happy with the results! It was really delicious. Thanks for sharing, Lily! Would it be possible to freeze the left overs? Also I doubled the recipe and used two small casserole dishes adding time to it cooking since it was thicker than a pie pan. I saw you were changing temperatures and maybe I got confused. Have a question? Yum. Thanks for sharing, Edna! Should work fine without the crust, I recommend using a springform pan if you can, or at least a well greased dish. They’re both subtle and not the main flavor profiles anyhow. Let us know if you try it! Just made this! Planning to bring it to Father’s Day brunch this weekend. Was a slight fail as my blender isn’t great and I had no nutritional yeast but i still enjoyed it! But it is getting there!!! Next time I think I will add sautéed mushrooms as well. This recipe is absolutely delicious!! I am no pro like you, typically follow your recipes word for word :-) thank you!!! And I’m happy to report my experiment was a success; you could say I’m a total tofu quiche convert (it’s what all the hipsters are doing). It was really watery and the hashbbrowns weren’t brown as yours. I left out the tomatoes and added peas and field roast Italian sausage to the filling. Maybe reduce sea salt by half and start with a pinch of black salt. So my chickpea tofu vegan quiche is the best of both worlds!