First of all, I created this vegan quiche recipe for my hubby’s birthday. My savoury pie made him especially happy as he’d already had a very creamy vegan raw cake in the office that day. Therefore, he sat down with a piece of my vegan quiche accompanied by steamed leafy greens and oil-free veggie sauce with great satisfaction. Needless to say, our 7-year-old munched his piece with gusto as well and gave me thumbs up!
Don’t forget to watch the tutorial video further down!
To be honest, I didn’t think the recipe would turn out perfect the first time. Instead, I was prepared to give it at least 2-3 tries before I’d be satisfied. Despite the low expectations, my vegan quiche was a hit! However, one of the things I did change was the crust. Namely, I substituted walnuts with peanut butter in the final version of this vegan quiche recipe. The reason was that I wanted the crust be easier to prepare. Secondly, I added some fresh rosemary and soy sauce for extra flavour as rosemary combines so well with beetroot.
Now, in the past I’ve made a crustless quiche recipe using chickpea flour, potatoes, leek and carrot – Festive Potato-Leek Quiche. Also this vegan quiche recipe can be made crustless (see more under tips). As a result you’d save time and have a bit leaner quiche recipe. It wouldn’t be a lot leaner because tofu itself has quite high fat content.
In conclusion, my vegan quiche recipe with beetroot and tofu is whole food plant-based, oil-free, sugar-free, gluten-free and vegan Candida diet friendly (except for those on cleanse menu).
Vegan Quiche Recipe with Tofu & Beet
- 45g (1.6oz, 2 tbsps. + 1 tsp.) unsalted peanut butter
- Himalayan salt to taste
- 20g (0.7oz, 3 tbsps. + 1 tsp.) oat bran
- 20g (0.7oz, 2 tbsps.) raw buckwheat flour
- 270g (9.5oz) of extra firm tofu
- ¼ tsp. black salt
- Himalayan salt to taste
- Black pepper to taste
- ½ tbsp. dried oregano
- ½ tsp. onion powder
- ½ tsp. garlic powder
- ½ cup (120ml) water
- 1 level tbsp. psyllium husks
- 1 raw beet, finely grated
- 1 big carrot, grated
- 2 tbsps. chopped fresh rosemary
- 1 tsp. soy sauce
- 2 cups fresh spinach
- First, using spoon and your hands, mix together the crust ingredients.
- Next, press the crust batter into 6” (15 cm) or 6.3” (16 cm) spring form cake tin and bake at 180°C (355°F) for 10 minutes. Let cool.
- While the crust is baking, steam the spinach or other leafy greens (chard, kale, turnip greens, collard greens).
- Also, sauté carrot and rosemary: add 1 tbsp. of water and 1 tsp. of soy sauce into a saucepan. When it starts to sizzle, add coarsely grated carrot and chopped fresh rosemary. Sauté for 3 minutes, adding water if necessary.
- Process all filling ingredients (except beet, carrot, rosemary, soy sauce and spinach) into a batter. Then, mix in finely grated raw beet.
- Top the crust with a layer of sautéed carrot and rosemary (drain any excess water).
- Next, add steamed and drained spinach.
- Spread the tofu-beet mixture on top of spinach.
- Finally, sprinkle some coarsely grated raw carrot and beet on top on the quiche.
- Bake at 180°C (355°F) for 55 minutes. Let cool before slicing.
Nutritional info (⅛ of recipe): 121 kcal, 5.82g carbohydrates (28.7% of kcal), 6.4g fats (47.5% of kcal), 8.9g protein (29.4% of kcal), 2.32g fibre, 3.9 GL points.
As you can see, quite a few calories come from fat. Hence, have the quiche with oil-free and low-fat dressing made of potatoes/sweet potatoes or eggplant/zucchini. Furthermore, pile plenty of lettuce, steamed leafy greens and non-starchy veggies on your plate as well.
Tips on my vegan quiche recipe:
- To save time and make the quiche a bit leaner, prepare it without crust, in which case place the carrot-spinach layer in the middle.
- You can use any leafy greens instead of spinach: kale, chard, collard greens, or turnip greens.