So I’ve sorta started this Lazy Sunday theme accidentally. All my posts for Sunday’s just seem to be the longer, more comforting recipes, where you get in a lot of relaxing cooking time! Today’s post seems complicated, but it’s not. It make take a few trial and errors, but it’s totally worth it.
Hopefully I can help take the guesswork out of this dish so that it’s simple and successful for you too! I’m always nervous about dishes that are primarily non-vegan, going vegan, there’s always the risk of catastrophe, but this guy? Nope. Success on the first go. You can make your own shell if you’re awesome and have the time to. I didn’t want to run the risk of a shell catastrophe, plus it’s mofo so I decided to cut some time out of the process and I bought 2 store bought crusts.
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I bought mine at Whole Foods and technically they’re pie crusts, and there’s enough batter for 2 plus a little more, but it worked well for me! Your quiche will just be a bit more shallow than others.Quiches can be tricky, but the key is to be patient, and to error on the side of using too much tofu. So, if you’re worried about it setting up properly I suggest using maybe a block and a half of silken tofu, although it will make the quiche a little more bland. But the quiche “magic” happens in the oven, so that’s the most crucial part, keep an eye and don’t take it out too early!
Don’t be intimidated by the directions, you’ll be fine!
- Quiche Batter
- 2 cups non-dairy milk
- 2 cups canned coconut milk, full fat
- 1 10 oz. package silken tofu (I used the fresh version of the silken tofu)
- ½-1 Tbl salt, depending on your preference
- pepper, to taste
- Quiche Filling
- 3 leeks, sliced and cut into strips
- 3-5 slices of tempeh bacon
- 1 lbs spinach
- 4 garlic cloves, minced
- 2 Tbl Earth Balance, vegan butter
- 2 tsp salt
- 1 tsp ground black pepper
- 2 vegan pie/quiche shells, at room temperature
- Combine your non-dairy milk and coconut milk in a large saucepan and heat over medium until scalded. Remove from heat and let it cool a bit. Don’t worry if your non-dairy milk doesn’t really scald. Just heat it and remove it.
- Since this is a lot of batter among 2 crusts, you will want to split the ingredients in half and do two sets of batter processing in your food processor or blender. So take 2 cups of your non-dairy milk/coconut milk mix, half your block of silken tofu, 1½ tsp of salt, and pepper and process in your food processor until your batter/tofu is creamy and frothy. Set this mix aside in a separate bowl, and repeat this for the other half of the ingredients. Keep your two bowls separate. You will want one of each for your two crusts. If you combine them then you might not get an even amount of tofu between the two and your quiche might not set. So keep them individual.
- Preheat your oven to 325 degrees.
- Heat your butter over medium heat in a large skillet. Add in your leeks and sauté until translucent, about 3 minutes.
- Remove your leeks from the heat and there should still be some butter leftover, but if not, then add in a little bit of butter or oil, and add in your fresh spinach leaves with a hint of salt and pepper, and sauté until wilty, about 2 minutes. Remove from heat.
- In the same skillet, sauté your tempeh bacon for about 2 minutes until browned.
- Line your quiche shells with the sautéed leeks until the bottom of the shells are covered. You’ll want the leftovers for the top layer of your quiche, so don’t worry about covering every inch of your crusts.
- Squeeze out any moisture of your spinach, so that it doesn’t saturate your quiche batter during baking. Line your quiche crust with the spinach.
- Crumble your tempeh bacon and add some crumbles into the bottom of your quiche shells.
- Now, pour your batter over the leeks, spinach, and tempeh bacon, until almost filled. One bowl per shell. You will have excess batter at the end, so be careful not to overfill at this point.
- Top your quiche with any remaining leeks, spinach, or tempeh bacon. Fill up your quiche shell a little bit more just to lightly cover those ingredients. If you’re prone to spills, you might consider putting your quiche onto a baking sheet and putting the sheet into the oven, and topping it off on there. It’s up to you.
- Bake for about 2 hours, but check it at 90 minutes or so to make sure the top isn’t browning too quickly. Your quiche should be browned and shouldn’t jiggle too much when it’s done. Let it cool.
- Refrigerate your quiche now, until fully chilled in order to let it set, ideally for 24 hours.
- When you’re ready to serve your quiche, preheat your oven to 375 degrees and heat the quiches for about 15 minutes or until warm throughout. You can cut pieces individually at this point and heat them up individually if it’s easier.
- Pair with some fresh salad or fruit and snob away!
P.S. this is post 21! I’ve done a post everyday for 3 weeks now!
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