Mushroom Artichoke Tofu Quiche with Shredded Potato Crust

Delicious hot or cold, quiche is the perfect dish for the spring season.  Traditionally, it involves lots of eggs, cream, meats and cheese.  While none of these things fall within a plant-based diet, it doesn’t mean a fabulous quiche has to be out of reach.  With a blender and a bit of ingenuity, quiche can still be enjoyed by the strictest vegan without sacrificing bountiful flavor.

For today’s recipe, I included some of my favorite elements–mushrooms, artichoke hearts, garlic, spinach, and sliced tomatoes.  The vegetables are folded into blended tofu with vegan cheese, and spread over a home-made shredded potato crust.  Hints of thyme and garlic make every savory bite a real crowd pleaser.

For a variation, change up the vegetables in the quiche.  Try leeks, broccoli, cauliflower or zucchini.  Just make sure to cook them in the skillet before incorporating into the blended tofu mixture.  Getting out as much moisture as possible before baking it will allow the quiche to set better.  If you don’t have time to make the shredded potato crust, use a ready-made crust from your grocer’s freezer.

  Baked to perfection!
Baked to perfection!

Mushroom Artichoke Tofu Quiche

with Shredded Potato Crust


½ cup oat flour

¼ cup almond flour

½ tsp garlic powder

¼ tsp salt

1 Tbsp nutritional yeast

2 Tbsp olive oil

1 ½ cups frozen shredded hash brown potatoes

¼ cup flour of your choice (I used whole wheat pastry flour)

2 Tbsp water 

Quiche Filling

1 12 ounce extra firm tofu

2 Tbsp flax seed meal

½ cup nutritional yeast

½ cup vegan shredded cheese (divided into ¼ cup and ¼ cup)

½ tsp garlic powder

⅓ cup vegan sour cream

¼-½ cup vegan milk

½ cup artichoke hearts, finely chopped

1 cup sliced mushrooms

2 garlic cloves, coarsely chopped

½ cup onions, finely chopped

½ tsp dried thyme

1 cup spinach, packed

2 Tbsp olive oil

1. Preheat oven to 425 F.  Grease a tart pan and set aside.  In a large mixing bowl, combine everything listed under “Crust” above.  Crumble into tart pan until it is evenly distributed, and then, pat down and press into the pan (see photo above).  Once oven is ready, place crust in the center on top of a cookie sheet.  Bake for 25 minutes.  Remove and set aside.

2. While the crust is baking, add olive oil to a large skillet and sauté onions and garlic cloves with a dash of salt over medium-low heat until golden.  Add mushrooms and thyme.  Allow the mushrooms to sweat out any moisture and cook down over medium heat (~10 minutes).   Stir in spinach and let it completely wilt (~3 minutes).

3.  In a blender, add tofu, flax seed meal, nutritional yeast, ¼ cup vegan shredded cheese, garlic powder, a dash of salt, vegan sour cream, and ¼ cup of vegan milk.  Blend until smooth, and add more vegan milk, if too thick.  Add tofu mixture to skillet, and stir everything together.

4. Sprinkle the remaining ¼ cup of vegan cheese over the bottom of the crust in the tart pan.  Spoon tofu mixture into the crust, and spread evenly.

5. Arrange roma tomato slices on top of quiche.  Put in oven (at 425 F) and bake for 30-35 minutes.  Remove from oven, and allow to cool for 20 minutes before slicing.

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