Vegan tomato quiche with creamy tofu and a crispy crust
When a savory pastry browns in the oven and the aroma of roasted garlic fills the room, everyone is drawn to the kitchen. A warm vegan tomato quiche with a fruity topping brings a cozy atmosphere to the table. Plant-based ingredients are perfect for such oven-baked dishes.
- 250 g flour (type 405)
- 1/2 tsp salt
- 120 g margarine (cold & cut into pieces)
- 5 tablespoons of cold water (approx. 60 ml)
- 400g silken tofu 🛒 (drained)
- 2 tablespoons of oil + more for drizzling
- 2 tbsp cornstarch
- 2 cloves of garlic (pressed)
- 2-3 tbsp yeast flakes 🛒
- salt and pepper
- 300g cherry tomatoes
- Thyme (to taste)
- vegan Parmesan
- fresh basil (to taste)
- Mix the flour and salt in a large bowl. Add the cold margarine in pieces and then add the cold water.
- Quickly knead everything together with your hands until the dough becomes crumbly and comes together. Place the dough on a work surface and continue kneading until smooth. Shape it into a flat ball, wrap it in cling film, and refrigerate for about 30 minutes.
- Roll out the chilled dough on a lightly floured surface or between two layers of foil to a size slightly larger than your baking pan.
- Lightly grease a tart or quiche dish (24–26 cm). Place the dough in the dish, pressing it firmly against the sides and forming an even rim. Prick the base several times with a fork.
- Preheat the oven to 180 °C (top/bottom heat).
- Place the drained silken tofu, oil, cornstarch, pressed garlic, and nutritional yeast in a blender. Blend until smooth and creamy, then season with salt and pepper.
- Spread the tofu cream evenly over the prepared shortcrust pastry. Arrange the halved cherry tomatoes on top and press them lightly into the filling. Drizzle the tomatoes with a little oil, if desired. Sprinkle with fresh thyme.
- Bake the quiche for about 40–50 minutes, until the filling is set and the edges are golden brown. Cover the surface loosely with baking paper or aluminum foil if it starts to get too dark.
- Take the vegan tomato quiche out of the oven and let it cool for about 10 minutes.
- Sprinkle with vegan Parmesan and fresh basil, if desired.
Simple recipe for vegan tomato quiche
Quiche originally comes from the French region of Lorraine. There, the traditional recipe calls for a rich mixture of eggs, bacon, and plenty of cream. For a plant-based version, we've adapted this principle. The base is a classic shortcrust pastry. Knead flour with cold plant-based margarine and a splash of water. It's important to work quickly. If the fat gets too warm, the pastry will lose its flaky texture later. After a short chilling period, it can be easily rolled out and placed in the tin. Press the edges firmly to create a stable base for the moist filling.
The filling requires a clever combination of ingredients to set properly during baking. Tofu provides the necessary bulk and moisture. A generous drizzle of oil ensures a rich, full mouthfeel. Cornstarch acts as a binder, acting as the eggs. As the oven heats up, the starch sets, giving the mixture a firm texture. For a characteristic savory flavor, add nutritional yeast. It imparts a subtle cheesy note and, along with fresh garlic, rounds out the aroma. Thoroughly blend all the components in a food processor. This combines the fat and liquid into a smooth cream. Pour this mixture directly onto the prepared pastry base.
Small cherry tomatoes provide a fruity contrast to the savory cream. Halve the tomatoes and place them cut-side up on the tofu mixture. Gently press them in. In the oven, the tomatoes will caramelize slightly, intensifying their natural sweetness. A few drops of olive oil drizzled over the tomatoes will enhance this roasting process. Fresh thyme complements the Mediterranean flavors perfectly. Generously sprinkle the plucked leaves over the surface. The heat will release the herb's essential oils.
During baking, the liquid cream transforms into a firm filling. The edges turn golden brown and become wonderfully crispy. Let the vegan tomato quiche rest briefly after removing it from the oven. This allows the texture to settle, making it easier to cut clean slices.
This vegan tomato quiche is a welcome addition to any buffet and tastes delicious even the next day, chilled straight from the refrigerator. A crisp green salad with a tangy mustard dressing complements it perfectly. Whether as a light dinner or the highlight of a Sunday brunch, this dish is suitable for many occasions.
Even in non-vegan versions, quiches are hard to resist. They taste fantastic in all variations. How about a juicy bacon and tomato quiche? Or a quiche with tomatoes and goat cheese, or a spinach and feta cheese quiche as vegetarian options?
