Baked Zucchini Quiche
This recipe is a delicious plant-based and vegan dish that is perfect for any occasion, especially in the fall season. This quiche is packed with nutritious veggies, and it's easy to make.
Ingredients
Pie crust:
- 8 oz. all-purpose flour
- 1 tsp kosher salt
- 4 oz. coconut oil
- 2-3 tbsp water cold
For zucchini:
- 1 large zucchini grated, drained
- 3 small shallots chopped
- 2 cloves garlic
For the filling:
- 1 package tofu firm
- 4 tbsp dijon mustard
- 3 tbsp nutritional yeast
- 2 tsp turmeric
- kosher salt pinch
- black pepper pinch
Instructions
Bake the zucchini!
- In a large mixing bowl, combine the all-purpose flour, kosher salt, and vegan butter until becomes crumbled.
- Gently add the cold water until the dough forms. Add more water if it's too dry, and add more flour if it's too wet.
- Using plastic wrap, cover the dough and let it sit in the refrigerator for 30 minutes.
- In a floured surface area, roll the dough and using your hands lightly press the dough and form it into a pie crust. Refrigerate until ready to fill.
- Grate the zucchini and place them into a clean towel and start squeezing until the liquid is removed.
- In a skillet over medium-high heat, heat the oil and saute the shallots until translucent, add the grated zucchini, and garlic. Cook for 5 minutes. Set aside.
- Blend until smooth the firm tofu, dijon mustard, nutritional yeast, turmeric, kosher salt, and black pepper.
- Combine together the zucchini mixture and tofu mixture and fill the pie crust with the combined mixtures.
- Bake for 30 minutes until golden brown and firm.
Notes
Vegan Globetrotter Tips and Suggestions
Recipe Notes- You can use any type of tofu for this recipe, but I prefer to use extra firm tofu because it has a better texture for quiches.
- I like to add nutritional yeast to my quiche for a cheesy flavor, but this is optional.
- If you don't have a pie dish, you can use a 9x13 inch baking dish or an 8x8 inch square dish.
- Leftover quiche can be stored in the fridge for up to 5 days or in the freezer for up to 2 months.
- To reheat frozen quiche, let it thaw overnight in the fridge and then bake it at 350 degrees Fahrenheit until heated through.
- Lighter quiche: you can use light or silken tofu instead of extra firm tofu.
- Gluten-free quiche: use a gluten-free pie crust or make your own using almond flour or garbanzo bean flour.
- Add in other vegetables like spinach, kale, mushrooms, bell peppers, or tomatoes.
- Make it cheesy by adding in vegan cheese shreds or chunks along with the nutritional yeast.
Nutrition
Calories: 280kcalCarbohydrates: 28gProtein: 9gFat: 16gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.001gSodium: 410mgPotassium: 326mgFiber: 3gSugar: 2gVitamin A: 87IUVitamin C: 8mgCalcium: 37mgIron: 3mg
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