I have been in search of a vegan quiche for years. I have tried variations using tofu as the base but found them to be too heavy. I have tried using chickpeas and chickpea flour which are both good but also not my favorite. (I stopped making them.) But, here, finally, I have a recipe that works. It is based on the recipe that Selma, the owner and cook of Bloodroot Vegetarian in Connecticut, gave me.
In my post about the new pie crust, I told you how generous Selma is with her recipes. When we were at her restaurant, she suggested I have the quiche for breakfast – I loved it! – and then she let me take a photo of her handwritten recipe. There is also a version in her cookbook.
I created my own take on the recipe, of course. I had to adjust it because that’s what I do! I wanted something light and fluffy but creamy as well. I definitely achieved that with a delicious custard using a bit of tofu, cashew yogurt and cashew milk. of the non-vegans who have tried it have loved it so I know I am onto something! Thank goodness for my new friend Selma. I can’t wait to eat at Bloodroot and see what I come away with!
Now, I’ve made this recipe as mini quiches (18) and as little individual pies (4). I have not tried to make a whole one but I think you would need to at least triple (if not quadruple) the custard recipe I have written. I do think one crust recipe would be fine, but I can’t guarantee you that. I personally like to make food in miniature as I think they are way more fun to serve, and eat, of course, but try it and let me know what you come up with. Also, I happen to love broccoli quiche but lots of different vegetables will work. Just cook them a little bit before mixing them in with custard.
Roll it out on a floured surface until it is just the right thickness. Use a round cutter to cut little crusts to match the size of your tart pan or individual quiche pans.
Custard (makes about 1 1/4 cups)
3 1/2 oz. tofu (this is why having a kitchen scale is helpful!)
1/4 cup yogurt (I like Forager plain cashew yogurt)
1 tablespoon arrowroot (or potato starch or corn starch)
1 tablespoon nooch
1 tablespoon melted refined coconut oil (or sunflower oil)
1 teaspoon chickpea miso
1/2 cup homemade cashew milk (or store-bought but unsweetened)
1/4 teaspoon each onion powder and garlic powder (optional!)
Salt, a pinch
Mix all ingredients in the Vitamix or blender until combined and creamy.
1 small head of broccoli
Cut the broccoli off the stem and steam until just soft. Let cool.
Leave aside 24 little broccoli pieces for garnish and mince the rest.
Cut a few pieces for garnish and then Chop it up into small pieces, leaving a few chunkier ones for texture.
Mix the small broccoli pieces with the custard.
Press the little crusts into the wells of the tart pans or mini tart shells. Fill each one with the broccoli/custard mixture. Bake at 350 for 30 minutes. Let cool until they are easy to handle. Take out of the tart pan and serve immediately. They are also good warm and even cool. They reheat well too. Enjoy!