Vegan Egg-Free Quiche With Mint and Spring Peas
For those that have never gotten the chance to try this delectable dish, quiche is a French tart. It usually consists of a pastry crust filled with a savory filling (typically a custard), as well as cheese, meat, fish, or vegetables.
Of course, for this vegan quiche, I went with vegetables. I have made many quiches over the past few years. Non-vegans always think the quiches feature eggs and cream because the taste and eggy texture closely resemble traditional dairy- and egg-based quiches. You can serve quiches either hot or cold.
My pea and mint quiche filling does not contain any animal-derived ingredients. Some of its ingredients include silken tofu, mixed herbs, plant-based milk, nutritional yeast, mustard, mint, and, of course, peas.
We have been having some hot weather lately, so I thought a pea and mint quiche with coleslaw and potato salad would make a lovely light dinner.
Vegan Egg-Free Quiche With Mint and Spring Peas
Notes
NOTE: Use a 7"/8" lose based baking tin. The tofu will rise in the oven but when it cools it shrinks back down. Allow to cool for a few minutes on a wore rack before removing from the tin. Serve warm or cold with coleslaw and potato salad. Enjoy!
Ingredients
- For the Crust:
- 150 g wholemeal flour
- 2 tbsp mixed seeds
- 75 g vegan butter/spread
- 1.5 tsp baking powder
- Pinch of sea/pink salt
- Season with black pepper
- 40 ml plant milk
- For the Filling:
- 1 block silken tofu drained
- 1 tsp mixed herbs
- Season with back pepper
- 1 tsp black salt important for egg taste
- 1 tbsp corn flour
- 1/4 cup plant milk for extra creaminess use soya/oat cream
- 2 tbsp nutritional yeast
- 1 tsp tahini
- 1/4 tsp turmeric
- 1 medium red onion finely chopped
- 1 clove garlic minced
- 1 tbsp olive oil
- 1/2 tsp English mustard
- 150 g peas I cooked frozen then let them cool
- 6 leaves fresh mint chopped
Instructions
- Crust
- In a large bowl mix the flour, pepper, salt, seeds, and baking powder. Now add the butter and with a large spoon mix (as much as you can) into the dry mix. Once combined use your fingers to rub the mix together until it looks like crumbs. Pour in the milk and mix with a spoon. Then use your fingers and rub the dough together and form into a ball of pastry. Place in the refrigerator for 30 minutes.
- Filling
- Preheat oven to 200C/392F.
- Fry the chopped onion for a few minutes until softened. Add the garlic and stir in, turn off the heat. Remove the pastry from the refrigerator and place on a well floured surface.
- Roll into a circle (1/2 cm thick) and place the base of the baking tin on top. Cut around the base and place the pastry into the tin. Using the remaining pastry form a crust around the edge. Fork the base several times (stops it rising) and set aside.
- To a blender add the tofu, milk, herbs, black salt, pepper, tahini, mustard, corn flour, and nutritional yeast. Blend until all ingredients are combined. It should be fairly thick but easy to pour. If it is too thick add a little more milk and blend again. Leave to one side while you prep the peas.
- To a bowl of cooked cold peas add a little pink/sea salt and pepper and 1 tbsp of olive oil. Blend so it looks like mushy peas. Add the mint and mix.
- Spread the pea mix over the pastry base neatly. Make sure you have enough space for the tofu. Pour on the tofu and add the cooked onion and garlic. Spread evenly over the top of the peas and bake for 30-35 minutes.
Additional Recipes
Can’t get enough of this delicious French tart? Try making this easy, egg-free vegan tomato and cheese quiche! The filling features firm tofu, onions, garlic, vegan cream cheese, broccoli, tomato, vegan cheese, and much more! This hearty, savory quiche will surely be a crowd-pleaser no matter where you serve it! Have it for brunch with English muffins, tea, and something sweet, like a vegan scone.
If you’re looking for a delicious side dish to serve alongside your main course, try making these sweet and savory, orange-glazed carrots. The recipe calls for only four ingredients: carrots, freshly squeezed orange juice, brown sugar, and unsalted vegan butter. Plus, it’s easy-to-make. This pairs well with multiple dishes, from mushroom steaks to grain bowls.
Another tasty and very filling dinner option is soup! This dairy-free, creamy leek and potato spring soup is deliciously creamy and smooth. According to the recipe’s author, “the watercress adds an invigorating, peppery note.” The dish can be made in under 30 minutes and features only a handful of ingredients. These include onion, garlic cloves, leeks, potatoes, watercress, plant-based milk, and vegetable stock. Serve it with bread or your favorite grain.
This recipe was republished with permission from Aaron Calder Vegan.
