This was one of the first recipes to my blog. Since that time, I’ve gotten better at my quiche game, so why hoard all the knowledge? It was time to update this gem–making it easier, more flavorful, and less reliant on vegan dairy replacements.
Traditionally, I begrudgingly make my own quiche crust. I hate doing it, because I hate making pie crust. So, for this recipe, I used a frozen vegan pie crust (Wholly Wholesome Organic 9″Pie Shell). It saves time. And it still tastes great. If you are gluten free, use a gluten free pie shell, and you are good to go. Regardless of the crust that you choose, make sure to bake it before adding the filling. It will prevent the crust from becoming soggy and make for a much more tasty outcome.
This quiche needs to stay in the oven until the center is firm. It’s pretty thick, and that takes some time to cook through. If it isn’t firm, give it some more time to bake. When you finally remove it, give it 20 minutes to cool off before slicing it. It requires some patience to get this right, but it is worth it.
This quiche works great for brunch, lunch or dinner!
Vegan Mushroom Artichoke Quiche
1 9″ frozen pie shell, thawed (I used a Wholly Wholesome Organic Traditional 9″ Pie Shell)
1 14 ounce package of extra firm tofu, drained
2 Tbsp nutritional yeast
2 Tbsp flax seed meal
4 garlic cloves, chopped and divided
1/4 tsp turmeric powder
1/4 tsp lemon zest
1 small onion, chopped
2 tsp olive oil
1 8 ounce package of sliced mushrooms
1 14.1 ounce can of quartered artichokes in brine, drained, patted dry with a paper towel, and chopped
1 tsp dried thyme
1 tsp onion powder
1/2 cup vegan shredded cheddar cheese (I used Daiya Cheddar Style Shreds)
1 Tbsp flat leaf parsley, chopped
4 large tomato slices
1. Preheat oven to 400º F. Bake pie shell for 10 minutes or until cooked through. Remove from oven, and allow to cool. In a high speed blender, add tofu, nutritional yeast, flax seed meal, half the garlic, turmeric and the lemon zest. Blender until smooth, and set aside.
2. In a skillet, add onions, the rest of the garlic, olive oil, mushrooms and a dash of salt. Sweat the mushrooms until they reduce in size by 50%. Add the artichokes, thyme and onion powder. Saute over medium heat for another 5 minutes–stirring often.
3. Add the tofu mixture from the blender, vegan shredded cheese and parsley to the skillet. Mix until well combined.
4. Spread the mixture from the skillet across the baked pie shell. Make it as even as possible. Top with the tomato slices. Bake at 400º F for 50 minutes or until the center is firm. Remove from the oven, and let it cool for, at least, 20 minutes.