Vegan Mushroom & Tomato Quiche

A vegan feast can be delicious. Enjoyed with cherry tomatoes and tofu
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Prep Time 30 minutes
Cook Time 1 hour 20 minutes
Course Appetizer, Brunch, Lunch, Vegetarian Flexitarian
Cuisine South African
Servings 8


For the crust

  • 190 g flour
  • Pinch sea salt
  • 115 g plant based / vegan *butter, fridge cold grated
  • 60-90 ml ice cold water
  • You can also use solid coconut oil but unrefined coconut oil has a strong coconut taste. You can aim for “aroma free” coconut oil if you don’t want the taste of coconut smashed

For the filling

  • 500 g portabellini mushrooms sliced
  • ½ white onion finely diced
  • 2 cloves garlic minced
  • 150 g 100g cherry tomatoes sliced in half
  • 2 tbsp fresh chives chopped
  • 500 g firm block tofu lightly pressed between clean dishcloths to dry well
  • 125 ml oat milk or your favourite plant based milk
  • 3 tbsp nutritional yeast
  • 1 tsp sea salt
  • ½ tsp freshly ground black pepper
  • ¼ tsp turmeric, for the eggy colour
  • ½ tsp baking powder
  • 4 tbsp vegan cheese grated
  • Olive oil, for cooking
  • Salt and pepper, to taste

For serving

  • Baby green leaf salad


For the crust

  • Place the flour, salt and plant based butter in a food processor.
    Pulse until roughly combined.
    Slowly drizzle in enough ice cold water until the dough just comes together.
  • Place the dough on a clean work surface and bring it together into a ball.
    Flatten into a disk and wrap well in cling film.
    Place in the fridge and leave to rest while you prepare the filling.
  • When ready to bake - preheat oven to 180°C with the fan on.
  • Roll out the crust on a lightly floured surface.
    Fill a ± 24cm pie / quiche baking dish.
  • Trim the edges and prick the base well with a fork.
    Place a piece of baking paper in the crust and fill with baking beans / rice.
  • Pre-bake crust for 15 minutes.
    Remove the baking beans and bake again for another 5-7 minutes.
    Set aside.

For the filling

  • Heat a drizzle of olive oil in a large frying pan.
    Add the portabellini mushrooms and cook over high heat until golden brown.
  • Add the onion and cook until tender.
    Add the garlic and cook for a minute until fragrant.
    Season everything well with salt and pepper.
    Remove from the heat and allow to cool.
  • In a high powered blender, add the pressed tofu, oat milk, nutritional yeast, salt, pepper, turmeric, baking powder and vegan cheese.
    Blend on high until completely smooth.
  • Add the cooked mushroom filling to the pre-baked pie crust.
    Reserve some mushrooms for the top.
  • Add the cherry tomatoes and chives.
    Pour the tofu mixture over and lightly stir to combine.
  • Scatter the remaining mushrooms and a few cherry tomatoes on top.
    Bake the filling at 180˚C for ± 40 minutes until the top is golden brown and the quiche is cooked through and set. Cover with tinfoil if browning too much.
  • Allow to cool for about 15 minutes, then slice into portions and serve.
Keyword quiche