Savory Vegan Mushroom & Shallot Quiche with Herbed Crust
This Savory Vegan Mushroom & Shallot Quiche offers a delightful twist on a classic dish, featuring a flaky, herb-infused crust that is as easy to prepare as it is delicious. Packed with rich flavors from sautéed shallots, earthy mushrooms, and bright bell peppers, each bite is a symphony of taste and texture. Tofu lends a creamy richness while nutritional yeast adds a subtle cheesy flavor, perfect for a plant-based diet. The quiche is versatile and can be enjoyed warm or at room temperature, making it an excellent choice for brunch, lunch, or a light dinner. Make it ahead of time and serve it the next day; the flavors only get better! Ideal for sharing with friends and family, this recipe proves that being vegan doesn’t mean sacrificing flavor or satisfaction.
6
Servings
160
Calories
30
Ingredients
Ingredients
water
1/2 cup (none)
sea salt
1 teaspoon (none)
agave nectar
1 tablespoon (none)
flax seed meal
1/3 cup (none)
flour
3/4 cup (used barley but substitute as desired)
chana flour
1/4 cup (or any substitute)
olive oil
1 tablespoon (for crust brushing)
black pepper
to taste (none)
fresh herbs (parsley or others)
1 tablespoon + 1/4 cup (chopped)
cornmeal
for dusting (none)
olive oil
2 tablespoons (for sautéing)
shallots
4 (chopped fine)
mushrooms
1 cup (diced)
red bell pepper
1 cup (diced)
cumin
2 teaspoons (none)
red pepper flakes
2 teaspoons (optional)
lemon juice
2 tablespoons (none)
firm silken tofu
13 ounces (drained)
arrowroot powder
1/4 cup (none)
sea salt
1 teaspoon (none)
black pepper
to taste (none)
plain soy milk
1/2 cup (none)
nutritional yeast
1 tablespoon (or vegan parmesan)
pine nuts
1/4 cup (or blanched almonds)
agave nectar
1 tablespoon (for topping mix)
vegan mozzarella cheese
1/4 cup (grated, for filling and topping)
olive oil
1 tablespoon (for topping mix)
red wine vinegar
1 tablespoon (for topping mix)
agave nectar
1 teaspoon (for topping mix)
vegan mozzarella cheese
2 tablespoons (for topping)
Instructions
1
Preheat your oven to 350°F (175°C). Grease a cake tin with olive oil or a plant-based spread and dust it with flour to prevent sticking.
2
In a large bowl, combine the crust ingredients: water, sea salt, agave nectar, flax seed meal, flour, chana flour, olive oil, black pepper, and chopped herbs. Add extra flour as needed to form a soft, kneadable dough.
3
On a floured surface, roll out the dough into a circle approximately 12 inches in diameter. Dust the bottom with cornmeal before transferring it to the cake pan by placing the pan upside down on the dough and flipping it over.
4
Press the dough into the edges of the pan, trim any excess, and brush the surface lightly with olive oil. Poke a few holes in the bottom to prevent bubbles and blind bake the crust for 10 minutes, using parchment or foil to protect the edges from burning.
5
In a skillet over medium heat, sauté the chopped shallots, diced mushrooms, and bell peppers in olive oil until caramelized, stirring occasionally to avoid burning. Once cooked, mix in cumin, red pepper flakes, chopped parsley, and lemon juice, then set aside off the heat.
6
In a blender or food processor, combine the silken tofu, arrowroot powder, sea salt, black pepper, soy milk, nutritional yeast, blanched almonds, and agave nectar. Blend until smooth and creamy without lumps.
7
Gently fold the tofu mixture into the sautéed vegetables. Taste and adjust seasoning as needed, adding more fresh parsley if desired. Fold in the grated vegan mozzarella cheese carefully.
8
Pour the vegetable-tofu mixture into the prepared crust. For the topping, mix the olive oil, red wine vinegar, and agave nectar together, then drizzle it evenly over the quiche filling. Sprinkle with the remaining vegan mozzarella cheese and add optional lemon slices for garnish.
9
Bake the quiche in the oven at 375°F (190°C) for about 45 minutes, or until the top is golden brown and the edges are firm. If the edges begin to over-brown, cover them again with the parchment or foil.
10
Once baked, allow the quiche to cool for at least one hour, as it will firm up as it cools. Serve warm or at room temperature.
Nutrition Information
8g
Fat
15g
Carbs
4.7g
Protein
3.7g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What is the name of this quiche recipe?
The recipe is called Savory Vegan Mushroom & Shallot Quiche with Herbed Crust.
Is this quiche suitable for a plant-based diet?
Yes, this is a completely vegan and plant-based recipe using ingredients like tofu and nutritional yeast.
What vegetables are included in the filling?
The filling features chopped shallots, diced mushrooms, and red bell peppers.
What provides the creamy texture instead of eggs?
A blend of firm silken tofu, soy milk, and arrowroot powder creates the creamy quiche filling.
How do I prepare the cake tin to prevent sticking?
Grease the tin with olive oil or a plant-based spread and dust it with flour.
What type of flour is recommended for the crust?
The recipe suggests using a combination of barley flour and chana flour, though substitutes can be used.
What are the nutritional facts per serving?
Each serving contains approximately 160 calories, 8g of fat, 15g of carbohydrates, and 4.7g of protein.
How long should the crust be blind baked?
The crust should be blind baked for 10 minutes at 350°F (175°C).
How do I avoid air bubbles in the crust?
Poke a few holes in the bottom of the dough before blind baking to prevent bubbles.
What ingredients are in the tofu mixture?
The mixture consists of silken tofu, arrowroot powder, sea salt, black pepper, soy milk, nutritional yeast, blanched almonds, and agave nectar.
What spices give the vegetables their flavor?
The sautéed vegetables are seasoned with cumin, red pepper flakes, fresh parsley, and lemon juice.
What is the purpose of cornmeal in the recipe?
Cornmeal is used for dusting the bottom of the dough before transferring it to the pan.
How long does the quiche take to bake?
The quiche should be baked for about 45 minutes at 375°F (190°C).
Why should I let the quiche cool for an hour?
Cooling for at least one hour allows the quiche to firm up properly before serving.
Can this quiche be served cold?
Yes, it can be enjoyed warm or at room temperature, and the flavors often improve the next day.
What is used as a cheesy flavor substitute?
Nutritional yeast or vegan parmesan, along with vegan mozzarella cheese, provide the cheesy flavor.
How large should I roll out the dough?
The dough should be rolled into a circle approximately 12 inches in diameter.
What is the easiest way to transfer the dough to the pan?
Place the cake pan upside down on the rolled dough and then flip it over.
What ingredients are used for the topping drizzle?
The topping is a mix of olive oil, red wine vinegar, and agave nectar.
How many servings does this recipe make?
This recipe yields 6 servings.
What should I do if the crust edges brown too quickly?
Cover the edges with parchment paper or foil to protect them from burning during the long bake.
What can I use if I do not have pine nuts?
Blanched almonds are suggested as a suitable substitute for pine nuts in the blender mixture.
Is there a gluten-free option for this quiche?
The recipe mentions a gluten-free option is possible by substituting the flours.
What is the role of flax seed meal in the crust?
Flax seed meal is combined with the crust ingredients to help bind and add texture.
What kind of tofu is best for this recipe?
The recipe specifies using 13 ounces of drained firm silken tofu.
How much fiber is in one serving?
There are 3.7g of fiber per serving.
When should the vegan mozzarella be added?
Fold part of it into the vegetable-tofu mixture and sprinkle the rest on top before baking.
Can I add lemon as a garnish?
Yes, optional lemon slices can be added to the top for garnish.
What temperature should the oven be for the final bake?
The final bake happens at 375°F (190°C).
How many total ingredients are listed in the recipe?
There are 30 total ingredients listed for this quiche recipe.