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Breakfast & brunch

Cheesy Vegan Zucchini Quiche Recipe

Breakfast & brunch
Cheesy vegan zucchini quiche: A plant-based cheesy quiche sits on a wooden table beside courgettes, vegan grated cheese, parsley, spring onions, a pie server, and an empty plate.
Cheesy vegan zucchini quiche: A slice of cheesy plant-based courgette quiche sits on a white plate with a fork, near the whole quiche, fresh courgette, parsley, and grated vegan cheese.

This cheesy vegan zucchini quiche is made with a simple crust and creamy tofu filling — no eggs required! Served warm or cold, for brunch or dinner, this dish is comforting, filling, and easy as pie (or quiche).

You will need

Serves 4

For the crust:

  • 150g plain flour
  • 1/2 tablespoon caster sugar
  • 1/2 teaspoon salt
  • 1/4 cup coconut oil
  • 1/3 cup water

For the filling:

  • 450g firm tofu, roughly chopped into smaller pieces
  • 1 tablespoon cornstarch
  • 1 teaspoon black salt (also called kala namak)
  • 1/2 teaspoon dijon mustard
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon turmeric
  • 1/8 teaspoon white pepper
  • 50ml plant milk, plus more if needed (soy works best!)
  • 1/2 cup vegan cheddar cheese, shredded
  • 3/4 cup spring onions, chopped (1 bunch)
  • 3 cups grated zucchini (2 medium zucchinis)
  • 1 tablespoon fresh dill or parsley, chopped

To garnish (optional):

  • Salt and cracked pepper, to taste
  • Fresh herbs of choice

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Directions

20 mins to prep

40 mins to bake

  1. Step 1

    Preheat the oven to 180°C.

  2. Step 2

    For your crust, blitz the flour, sugar, salt, and coconut oil in the food processor until it reaches a crumb-like texture. Slowly add water until it processes into one large ball of dough.

  3. Step 3

    Place the dough into the centre of your pie dish and gently press down until it’s spread evenly across the bottom of the dish. Using your fingers, shape the edges of your crust up and around the walls of the dish, aiming for about 5mm thickness. Place prepared dish in the fridge.

  4. Step 4

    For your filling, blend up the tofu, cornstarch, black salt, mustard, onion powder, garlic powder, salt, turmeric, white pepper, and plant milk in the food processor (no need to clean it between uses!) until smooth and well-mixed. Add extra plant milk if needed for blending.

  5. Step 5

    Transfer the filling to a large mixing bowl, then fold in the vegan cheese, spring onions, grated zucchini, and fresh herbs.

  6. Step 6

    Spoon the filling into your prepared dish from the fridge, and spread it around evenly, avoiding the edges of the crust.

  7. Step 7

    Bake for 40 mins, or until beginning to turn golden. The quiche should be set and firm to the touch.

  8. Step 8

    Allow to cool for a few minutes before cutting the quiche into slices, then add your desired garnishes.

Hot tip!

We highly recommend doubling this recipe — it’s so delicious, you’ll be glad to have extra! Either bake both quiches at once and refrigerate one, or store the extra dough and filling separately in the fridge, ready to assemble and bake fresh when needed. 

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Recipe: Liv

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