Recipe
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
- 1/2 cup vegan cheddar cheese, shredded
- 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!)
- 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
Recipe: Liv Rushin
Directions
20 mins to prep
40 mins to bake
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Step 1
Preheat the oven to 180°C.
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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.
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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.
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Step 4
For your filling, blend up the tofu, vegan cheese*, 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 mixed. Add extra plant milk if needed for blending, being careful not to add too much. You want the mixture to be thick and able to hold its shape on a spoon, not runny.
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Step 5
Transfer the filling to a large mixing bowl, then fold in the spring onions and fresh herbs. Squeeze any extra moisture out of your grated zucchini (using paper towel and/or a strainer if needed) and add to the mixture, stirring well to combine.
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Step 6
Spoon the filling into your prepared dish from the fridge, and spread it around evenly, avoiding the edges of the crust.
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Step 7
Bake for 40 mins, or until beginning to turn golden. The quiche should be set and firm to the touch.
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Step 8
Allow to cool for at least 20 minutes before cutting the quiche into slices (the flavours and textures are best at room temp!), then add your desired garnishes, and enjoy!
Variation
*If you prefer to keep your cheese shreds in tact, you can fold them in at Step 5 instead! We’ve just found that blending them can help create a more even texture that holds its shape nicely.
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. (Just remember to scoop or strain out most of the pooled liquid from the mixture if you’ve stored it in the fridge overnight!)
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Recipe: Liv Rushin
