Description

This easy plant-based quiche recipe combines a flaky pie crust with a creamy, savory filling made from eggs, plant-based cheese, fresh vegetables, and natural seasonings. Perfect for any meal of the day, it offers a versatile and wholesome dish that can be customized for various tastes and dietary preferences.

Ingredients

Scale

Crust

1 plant-based pie crust

Filling

4 large eggs (room temperature)
1 cup plant-based cheese (soft melting, such as cashew or coconut-based)
1 tablespoon apple cider vinegar (natural)
1 teaspoon vegetarian Worcestershire sauce (natural)
1 teaspoon natural gelling agent
1 cup fresh vegetables (e.g., spinach, bell peppers, tomatoes)
1 small onion, finely chopped
2 cloves garlic, minced
Salt, to taste
Black pepper, to taste
1 teaspoon fresh herbs (thyme, chives, or your choice)
1 tablespoon olive oil

Instructions

Prepare the crust: Roll out the plant-based pie crust into a tart or pie pan. Press gently to cover the bottom and sides evenly. Chill for a few minutes to help it set and prevent sogginess during baking.
Sauté the veggies: Heat olive oil in a skillet over medium heat. Add chopped onions and minced garlic and sauté until fragrant and soft, about 3-4 minutes. Add your choice of fresh vegetables, such as spinach or bell peppers, and cook briefly until just tender. Season lightly with salt and pepper.
Mix the filling: In a large bowl, whisk together eggs, plant-based cheese, apple cider vinegar (natural), vegetarian Worcestershire sauce (natural), natural gelling agent, and fresh herbs. Stir in the sautéed vegetables, ensuring an even mixture.
Assemble and bake: Pour the filling mixture into the prepared crust, smoothing the top gently. Bake in a preheated oven at 350°F (175°C) for 35 to 45 minutes, or until the filling is set and the crust turns golden brown. Allow the quiche to cool slightly before slicing for clean, perfect pieces.

Notes

Pre-bake the crust for 10 minutes to avoid a soggy bottom and keep it crisp.
Do not overfill the pie crust; leave about half an inch space to prevent spilling.
Use eggs at room temperature to achieve a smooth custard texture.
Let the quiche rest for at least 10 minutes after baking to help it set perfectly.
Experiment with fresh herbs like basil, parsley, or dill to enhance aroma and flavor.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Appetizers
Method: Baking
Cuisine: International

Nutrition

Serving Size: 1 slice (1/6 of quiche)
Calories: 280
Sugar: 3g
Sodium: 320mg
Fat: 18g
Saturated Fat: 4g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 3g
Protein: 10g
Cholesterol: 140mg

Keywords: quiche, plant-based cheese, vegetarian, savory pie, easy quiche recipe, brunch recipe, gluten free, vegetable quiche