Before I gave up dairy and eggs, I made a tofu-based quiche regularly. Not only was it a handy way to use leftover veggies, it was easy, fast and tasty for breakfast, lunch or dinner. Without cheese and eggs, it seemed impossible to replicate. Until now.
After many failed attempts (chickpea batter is nice but definitely doesn’t taste like quiche and traditional egg replacers weren’t giving me the fluffy, creamy texture I missed), I finally figured out how to get the taste I craved for years. Like the old version, this is still very easy, especially if you use store-bought crust (here’s the homemade version) and leftover veggies.
This quiche still uses tofu but adds arrowroot starch and aquafaba (chickpea or other bean liquid) to provide fluffiness. Non-dairy cheese adds the required creamy cheesiness. This version uses spinach and tempeh bacon but feel free to substitute other add-ins like roasted mushrooms, chopped broccoli or any other cooked veggie you may have. Try smoked mozzarella and mushrooms, swiss chard and roasted red pepper, potato, artichoke and roasted onion with parsley or any other combo that strikes your fancy (or uses up your veggie odds and ends).
I always like my quiche with homemade hot sauce (here) but it’s perfectly tasty on its own. Serve with breakfast potatoes for lunch, fruit salad for brunch or a fresh green salad anytime.
