One of the foods I loved most before going vegan was quiche. With any kind of vegetable, I just loved it. Any recipe I’ve read of making vegan quiche always involved ingredients that I never had at home, and not just one, which was really disappointing. So I’m happy to be sharing the easy version with you. Basic ingredients that don’t require much skill in the kitchen and you still get a steady and delicious quiche. I used kale and beetroot because that’s what I had in the fridge. For those of you worried about the kale flavour- it changes after the baking and tastes similar to baked spinach or chard leaves. I love the pink hue the whole quiche got. Perfect for sharing a meal with love and for encouraging kids to taste it!
1 bunch of kale (about 8 large leaves)
1 medium beetroot
1 medium onion
800 g silken tofu (2 packages of 400g)
1/2 cup of whole grain wheat flour
a sprinkle of powdered onion (more or less depending on your personal preference)
3/4 spoon of baking powder
salt & pepper to taste
optional: 2 Tbs nutritional yeast. I use Bob’s Red Mill Large Flake Yeast.
- Give the kale a good rinse, remove the fibrous stalk with the help of a knife and finely chop the kale.
- Peel the onion and the beetroot and grate them.
**If you own a food processor, you can do steps 1-2 in the food processor.
- Heat up a non-stick pot with about 1/4 cup of water and sautée/steam the kale, onion and beetroot all together with a lid on. Use a medium heat until the water has mostly evaporated and the veggies are semi wilted. The rest of their cooking will be completed in the oven. Preheat oven to 3500F / 1800C.
- While waiting for the veggies to sauté, pour the silken tofu into a bowl, including the excess water that comes with it, and mix it with a spoon or fork until it becomes quite smooth. Add in the salt, pepper, powdered onion and nutritional yeast if you’ve decided to go for it. It will give a little cheesier touch to the dish, but still tastes great without it. Begin with small portions and after adding in the veggies, taste and re-season if necessary. Add in the sautéed veggies and taste.
- Add the flour and baking powder and mix them in. The mixture should be easy to mix through but not too runny. If it’s too solid, you can add a little plant-based milk (almond milk) or even water. If it’s too runny, you can add in a little more flour. Sometimes different vegetables ooze out more/less liquids and the quantities need a little adjusting. No worries!
- Pour into a baking tin. I usually use 1 large English cake tin and 2 mini English cake tins. I don’t oil them before hand and it comes out just fine. Bake for around 45-50 minutes. Let it cool down and then move it to the refrigerator to let it set until it’s fully cold (if you’re in a hurry, you can try quickening the pace by cooling it in the freezer first). The quiche should be eaten cold or at room temperature. This way its flavours are more accentuated and it stays more stable. (If you try taking it out of the tin while it’s still warm, it might fall apart).
Prep Time: 35 minutes
Cook Time: 45 minutes