The first time I tried tofu my friend baked a block for me, slathered in BBQ sauce and called it dinner. I’m a champ so I stomached it, but I pretty much vowed to never eat the stuff again.
Obviously, my opinions have since changed.
I would consider myself a quiche fan, but certainly not an aficionado. But I wanted to give a tofu version a try.
After mastering tofu in stir fries, peanut sauce, and spring rolls, a quiche seemed like the next step in my tofu journey. And I’m happy to report my experiment was a success; you could say I’m a total tofu quiche convert (it’s what all the hipsters are doing).
This quiche is simple! So even if you’ve never attempted a quiche before, I have faith that you can nail this version.
It requires just 10 ingredients and simple methods even the novice cook can master.
For starters, the crust is just hash browns (making the whole thing naturally gluten-free)!
And the filling is loaded with roasted veggies (any you have on hand), and a mixture of silken tofu, hummus and nutritional yeast to give it that perfect egg-like flavor and texture.
For those skeptics out there saying, “Yeah, but what does it taste like?” I say, (Rhonda,) it tastes amazing! Seriously, it’s:
Savory
Satisfying
Comforting
Loaded with veggies
Healthy
Crispy on the crust
Egg-like in the center
& Convincingly close to the real thing
I think this quiche would be lovely for brunches and lazy weekend mornings, as well as when you have family in town for the holidays. I’m confident vegans and non-vegans alike would totally dig this quiche.
If you give this recipe a try, let us know! Leave a comment and rate it, or take a picture and tag it @minimalistbaker on Instagram. We’d love to see what you come up with. Cheers, friends!
Simple Tofu Quiche
Ingredients
CRUST
- ~3 medium-large potatoes (grated // 3 potatoes yield ~3 cups grated)
- 2 Tbsp melted vegan butter (or sub olive oil with varied results)
- 1/4 tsp each sea salt and black pepper
VEGETABLES
- 2 cups thinly sliced leeks (thoroughly cleaned and dried // 2 small or 1 large leek yield ~2 cups // or sub 1 medium diced onion)
- 3/4 cup cherry tomatoes (halved)
- 1 cup chopped broccoli
- 3 cloves garlic (chopped)
- 1/4 tsp each sea salt and black pepper
FILLING
- 12.3 ounces extra-firm silken tofu (patted dry)
- 2 Tbsp nutritional yeast
- 3 Tbsp hummus
- 1/4 tsp each sea salt and black pepper
Instructions
- CRUST: Preheat oven to 450 degrees F (232 C) and lightly spritz a 9.5-inch pie pan (as original recipe is written // adjust if altering batch size) with non-stick spray.
- Grate potatoes and measure out 3 cups (amount as original recipe is written // adjust if altering batch size). Then transfer to a clean towel and firmly squeeze out excess moisture. Add to pie dish and drizzle with melted vegan butter and sprinkle with salt and pepper. Toss to coat, then use fingers to press into the pan and up the sides to form an even layer.
- Bake for 25-30 minutes or until golden brown all over. Set aside. When you take out the crust, lower oven heat to 400 degrees F (209 C).
- VEGETABLES: Prep veggies and garlic and add to a baking sheet. Drizzle with 2 Tbsp olive oil, sprinkle with salt and pepper, and toss to coat. Place in the oven and bake until soft and golden brown (a total of 20-30 minutes). Set aside and lower oven heat to 375 degrees F (190 C).
- FILLING: To prepare tofu filling, add drained tofu to a food processor with nutritional yeast, hummus, salt and pepper. Run the food processor on high until the filling is silky smooth. Set aside.
- Remove veggies from oven, add to a mixing bowl, and top with the tofu mixture. Toss to coat, then add to the crust and spread into an even layer.
- Bake quiche at 375 degrees F (190 C) for a total of 30–40 minutes or until the top appears golden brown and firm. If the crust begins to get too brown, loosely tent the edges with foil.
- Let cool briefly, and then serve with fresh herbs or green onion.
- Store leftovers loosely covered in the fridge for up to two days. Reheat in the microwave or in a 350-degree F (176 C) oven.
Notes
*Quiche roughly adapted from the Sprouted Kitchen Cookbook
*Nutrition information is a rough estimate.
Sheena says
I was unsure about this, as i decided to batch cook 12 smaller quiches for my toddler.
I waz pleased that in spite of the edges getting very brown, the lower part of the case remained soft.
I couldnt find firm silken tofu so used soft silken and it still firmed up well.
Cant wait for her to taste them and let me know what she thinks.
We’re so glad you had success with the recipe, Sheena. Thank you for sharing your experience! We hope your toddler loves it! xo
Erin says
Absolutely delicious! I followed the recipe the first time. The second time I made the following modifications with great success: instead of grating the potatoes I boiled and mashed to make a crust that I baked before putting in the tofu mixture, roasted some garlic with the veggies and paprika, added a bit of vegan cheese, and extra nutritional yeast!
Can’t wait to make it again.
We’re so glad you enjoyed it, Erin! Thank you for sharing your experience! xo
Shirley says
This is an amazingly delicious recipe! I was a bit nervous about the hash brown crust, as I’ve had a few disasters in the past, so I cooked some Jersey Royal new potatoes and grated them, with the skins, then mixed with vegan butter. I had some leftover cooked green beans, so I added those, too. I love the cheesy, creamy, garlicky tofu mixture – I’m going to be making this again!!
Yay! We’re so glad it will be on repeat in your kitchen, Shirley. Thank you for the lovely review! xo
Mimi says
This was really good. I cannot have eggs so finding this recipe was great. For me the prep wasn’t so simple since I made the hummus and grated potatoes; it just took more time. I used silken tofu and was totally fine with the texture.
Thank you for sharing your experience, Mimi. We’re glad you enjoyed it! xo
Carrie Sands says
I’ve seen both “silken tofu” and “extra firm tofu” , but in recipe it says “extra “firm silken tofu” like it is one thing, is there something like that? or which one do I use?
Thank you much!
Hi Carrie, is it possible you’re looking in the refrigerated section? Firm silken tofu should be available in the shelf stable section! If you can’t find it, go with silken tofu. Hope that helps!
Colleen says
Great recipe as always. We used sweet potatoes for the crust. Lovely- thank you MB!
Thank you for another lovely review, Colleen! We’re so glad you enjoyed this one! xo
Sarah Richardson says
I adapted this recipe and here is a cautionary tale: I used it to make frittatas (no vase) in silicone sprayed muffin trays out of left over veggies I had (mushroom, red capsicum, baby spinach and plain onion). I cooked for ~20mins I think. I also used just firm tofu as I’ve never come across ‘firm silken’ tofu – silken is typically very soft! I just added a bit of water to the processor to make it smooth. They came out fine, and even looked like the real deal but the taste was really bland!! Not enjoyable at all. Perhaps because I’m used to putting cheese in quiches. I tried two of them with a lot of ham through it for my dairy/egg allergy daughter and she was not keen haha. Either was my son who a lot more open minded. It might work with the volume of leek recommended or other tasty veggies like sundried tomatoes / mashed roasted pumpkin. I found to make my version palatable I had to grill feta over it and add lots of chopped parsley and lemon. Anyway, hope this helps someone who thinks about trying the same thing!
eliane guite says
hi! this was delicious but how would I make it more firm? I couldn’t find the silken tofu so I used the soft tofu. could that be why?
Yes, that’s probably why! We recommend extra-firm silken tofu for best results. It’s usually in the shelf-stable section vs. with the refrigerated tofu products. Hope that helps!
Christine says
I love this recipe and make it a lot. My question is I can’t seem to make it where the crust doesn’t stick to pie plate. Do you have a suggestion? Thanks
Hi Christine, we’re so glad you enjoy the recipe! We assume you’re spraying with non-stick spray? Maybe try a thicker layer? Or possibly a pie plate that’s a different material, such as glass or ceramic. Hope that helps!
Candy says
This looks soooo good! I’d love to try it but I have a sesame allergy. What could I substitute for the 3 tbsp of hummus? Thanks in advance!
Hi Candy, one idea would be to make homemade hummus subbing the tahini with cashew butter. Otherwise, maybe vegan sour cream or just leave it out and add more silken tofu. Hope that helps!
Alexandra says
Hi! This recipe sounds so great! I’m looking to make mini quiches for party. Can I make this and divide it in a muffin pan? Thanks :)
Hi Alexandra, we think this might work in a muffin pan if it’s very well oiled, and they could bake for less time! Let us know how it goes!
Sheila says
Can I make the day before? Will it be too soggy?! Thank you for the help!!
It should be okay after reheating!
ilona says
absolutely amazing. I made this for a yoga brunch I hosted, it was such a hit. Definitely follow the recipe exactly, it was worth it!
Woohoo! Thanks so much for the great review, Ilona!
Kat says
Fascinating! Can’t have eggs anymore (or gluten, dairy, etc.) and I luv and miss quiche! Will have to try this!
Just a thought I wanted to share, it may be possible to replace some of the shredded potatoes with zucchini (& carrot).
I used to make a lovely little “fritter” with shredded potatoes, zucchini, carrot, and onion (& shredded pork!), and several eggs. They were REALLY GOOD!
That may work here too. :)
Hi Kat! We think the added veggies to the shredded potatoes might inhibit the crust from getting as crispy! If that doesn’t bother you, we think it should work! Let us know if you try it. xo
Jennifer says
How about sweet potatoes?
Miriam says
This looks amazing! If I would like to customize it with my favorite vegetables (ie tomato, mushroom, zucchini, pepper, onion), is there a total amount (in cups) that I should use?
Also, what would be a good hummus replacement if I don’t have?
Hi Miriam, there are ~2 cups of veggies in the quiche (not including the leeks). Instead of hummus you could add a splash of dairy-free milk to help the filling mix well, or possibly an extra pinch of salt and/or garlic powder for a little extra flavor.
Colleen says
This is a delicious vegan tofu filling! The best I’ve made really. Lots of them are very dense (chickpea). Love chickpeas but this makes a light whipped filling! I used a GF piecrust. Topped it all with sliced cherub tomatoes. Sautéed shallots broccoli and very thinly sliced carrot rounds as my veggie. Spread caramelized onions on the pie crust first. Used 1 tablespoon tahini and 2 tsp Tofutti sour cream to replace hummus…didn’t have. Very light and scrumptious! THANK YOU MB!!
We’re so glad you enjoyed it, Colleen. Thanks so much for the lovely review! xo
Gowri says
Do you think these can be made in mini muffin pans? Guessing the potato crust would take up too much space, so maybe crustless? Looking to turn it into bite size finger food for a party.
Hi Gowri, we haven’t tested it that way, but it might work! Let us know if you try it!
Carlin says
Hello! What is “extra-firm silken tofu”? I’ve used extra firm tofu and silken tofu, but I’ve never seen anything called extra-firm silken tofu. Thank you!
Hi Carlin, we get extra firm silken tofu from the shelf stable aisles usually where soy sauce would be. It is sturdier silken tofu.
Scout says
You can buy the tofu on line. It is shelf stable
Heidie says
This was really delicious! My favorite part was the crust – I didn’t have enough potatoes so I shredded a carrot as well and ended up with about 2 Cups shredded potato and 1 Cup shredded carrot. It was colorful and super tasty! Next time I think I’ll also shred some onion into the crust. Also didn’t have hummus so I used 3 Tblsp of “Just Egg” which worked great. We also like ours “sausage-y” so I cooked and crumbled 3 morningstar regular breakfast sausage patties into the mix as well. Love how versatile quiches are and am looking forward to experimenting more with this recipe!
So glad you are enjoying this, Heidie. Love your tips as well! Thanks!
Danielle says
I’ve made this recipe as it’s written many times and loved it. I wanted to make a version that I could freeze and pop in the toaster for a quick breakfast sandwich in the morning. I replaced the tomatoes with sun dried ones, and I didn’t use leeks, but I did add zucchini and mushrooms. I doubled the batch, did not make the crust, and cooked on wax paper in a sheet pan. I froze them in individual portions with wax paper separating. I used enough vegetables so the “quiche” itself was just enough to hold the form together. The end result is exactly as I’d wanted. Due to the nature of freezing and thawing tofu, the texture did change some, but not in a bad way, and the flavor is fantastic. I also only had soft silken tofu available, so this along with the zucchini may be contributing to the slightly grainy post freezer texture. However, under a slice of chao and on a bagel, this is exactly what I was looking for. Great recipe! Always in my rotation of favorites!
Amazing! Thanks so much for the lovely review and for sharing your modifications, Danielle!
anna says
I love this but I wish the crust held together a completely firmly. Mine tends to break up a bit when serving so that getting a clean slice is pretty much impossible. Would a flax egg help keep it together for me?
Keep up the great work : )
Hi Anna, thanks for the great review! We haven’t tried this with a flax egg, but it might help. Let us know how it goes if you give it a try!
kobe campbell says
i dont have a food processor could a blender work instead ?
That should work!
Mark King says
This must have been a draft recipe that never got updated. I’ve made it twice now and it’s good. However, the way the recipe is written is brutal. There is no way this was edited. It’s full of notes that had to be from the development process and not taken out.
Hi Mark, are you referring to the notes that say “(as original recipe is written // adjust if altering batch size)”? Those are intentional because you can adjust the default number of servings and the recipe will automatically adjust the proportions of ingredients, but not the instructions. We’ll see if we can find a better way to convey that information.
Robin says
Hi– looking forward to making this for Easter brunch. Would you explain what texture I’m going for with the food processor? Do I want it smooth or still some chucks in the texture? Thank you!
Hi Robin! You want it very smooth and creamy, but a few small lumps are okay. There is a photo of the tofu mixture blended in the food processor in the post, if it’s helpful.
Stephanie says
I CANNOT WAIT TO MAKE THIS FOR CHRISTMAS MORNING! Two questions : what kind of tofu can I substitute if I can’t find silken? And how can I prepare this ahead of time? I’ve used so many of your recipes, I love the short ingredients lists and fabulous photography. You’re amazing. I love serving people vegan food and have them be pleasantly surprised. ;) I’m also serving your shaved Brussels sprouts salad with apples on Christmas as well , one of my favourite salads!
Hi Stephanie, other readers have had success with soft tofu, but silken is best to get that extra smooth texture! You could try making it the day before and reheating it in a 350-degree F (176 C) oven for 20-30 minutes. Hope that helps!
teresa says
Can the Simple Tofu quiche be frozen?
Hi Teresa, We think the tofu and tomatoes would make it too watery when removed from the freezer. Perhaps swapping the tomatoes with something less watery would help, but we can’t guarantee it will work! If you give it a try, let us know how it goes!
Sophia says
Hello, and thank you for the recipe, I am hoping to try it. Do you think that I could use sweet potato in the crust?
Hi Sophia! We haven’t tried it but we think it would work, yes!
Christine says
Really good. I will be making this on a regular basis. Thanks for the recipe. The only things I changed was using a small red onion instead of the leeks and a 500gm package of firm tofu instead of extra firm tofu.
Whoop! We’re so glad you enjoy it, Christine! Thank you for sharing! xo
Annie says
This was delicious. The potato crust could have used a few more minutes to brown and I didn’t use a blender for the hummus and tofu mix as your photo shows. I substituted sautéed kale for the broccoli, which gave it nice undertone. The result was a chunky layer of fabulous flavors over red potato shreds. I ended up with a hearty dinner and enough to store for a few more dinners. Delish!
We’re glad you enjoyed it! Thank you for sharing your experience, Annie! xo
VICKY says
I love this recipe and have made it many times! I am making this for breakfast tomorrow and wondering if i can leave the filling and crust ready and assemble it in the morning and baking then? Or putting it all together and baking tomorrow? or baking now and reheating? THANKS!
Hi Vicky! Any of those options should work well, but we think the best option would be to leave the filling and crust separate and then assemble before baking. Hope it went well!
Sharon says
This is really good. Only comment is that I found I had to cook the crust longer than suggested in the recipe–about 10 minutes longer. Tasted great for simple supper, and good cold the next day. Definitely a make-again!
Yay! Thanks so much for the lovely review and sharing your experience, Sharon. So glad you enjoyed!
The Vegan Goddess says
I would try this recipe because I love quiche but I’m trying to avoid tofu because I am avoiding soy (most is GMO).
Any chance of coming up with a great vegan quiche that is sans tofu? A challenge for sure. : )
Perhaps adapting from this? We’ll add it to our ideas list!
The Vegan Goddess says
Thank you. I need to try the frittata recipe.
And I’ll keep a lookout for a new quiche recipe sans tofu. : )
The Vegan Goddess says
How about adapting this recipe? My Fitness Pal Cauliflower Crusted Spinach Feta Pie.
Thank you for the suggestion!
kerah vandenbos says
This recipe is one of my FAVORITES. I use black salt (to taste) instead of regular to give it an eggy taste and everyone has loved it (even non vegans)
Amazing! We’re so glad you enjoy it, Kerah! Thank you for sharing! xo
Carole Bass says
Just a note. Purchase organic tofu. All organic products must be non-gmo.
Rebecca says
I added black salt for the eggy taste and it is delicious! Thank you for a wonderful recipe!
Wonderful! Thank you for sharing, Rebecca! xo
Jimmy says
The recipe looks great but when you put quotation marks around egg-like… “egg-like” … alarm bells ring in my head. But I’m a grammar teacher.
Using “-like” is enough; it serves the same purpose as quotation marks. When you double down like you have it means either 1) it is not really egg-like or 2) you’ve made a grammar mistake and it really is egg-like.
Thanks for the tip, Jimmy!
Christina Fisher says
This was so fabulous! I added salt and white pepper to the shredded potatoes before pressing them into the pan. I didn’t have broccoli or leeks on hand so I roasted some red onion and used up some leftover sauteed kale and dandelion greens. And I made the crust the night before and filled it with goodness the next morning. I’ll definitely be making this again.
Your additions sound lovely, Christina! We’re so glad it turned out well. Thank you for sharing! xo
Tanya van Genderen says
How many grams of potato should I just. I don’t really get the description as I only got small potatos.
Hi Tanya, ~250 grams each, so 750 grams for 1 quiche.
RM says
Wonderful, tasty recipe. Amazing what you can do with tofu! Do you think you could bake it and then freeze it for a few weeks. Will it be soggy when defrosted? thanks
We’re so glad you enjoy it! We do think it would be soggy, but haven’t tried. Let us know if you give it a try!
Suzanne says
Hi! Not super crazy about leeks… can you suggest a non-oniony alternative? Thanks!
Hi Suzanne! It will have a slightly different flavor, but you could try celery in place of the leeks. Alternatively, just omit altogether and it will still be delicious! Hope this helps!
Ilene says
I’d like to make this ahead of time and re-heat for brunch. Suggestions on how long / what temperature to re-heat this at?
Hi Ilene, we’d suggest reheating in a 350-degree F (176 C) oven for 20-30 minutes. Hope that helps!
Kiawna says
Do you think substituting white beans for the hummus would work? Love this recipe and make it all the time, but don’t have hummus or chickpeas on hand today and really craving it! Thank you :)
We think that could work! Make sure to mash them well and maybe add a bit of tahini/olive oil to get them creamier.
Sally Willcox says
I love the idea of the potato crust on this quiche. A much healthier option to pastry making this an any day healthy meal or snack, rather than an occasional treat food. I’ve used the potato case with a filling of sautéed garlic mushrooms and onions with the creamy tofu mixed in and its wonderful!
Yum! So glad you enjoyed, Sally. Thanks for the lovely review and for sharing your modifications!
Sally Willcox says
I also modified the potato crust slightly to make it lower in fat. I part- boiled the potatoes for 5 mins then grated once cooled. Don’t need to add the butter then just grease the tin. Worked really well.
Wonderful!
Allie says
Wow so easy and good! I baked for 40 mins but came out not as firm as I’d hoped. Next time I will try to cook longer and see if that helps, also used a vegan pie crust. Thanks for this!
Great! Thank you for sharing your experience, Allie! xo
emma says
i love this recipe and have made it numerous times. a few modifications i often make include:
-using tahini + a bit of lemon juice instead of hummus (i usually have those ingredients and rarely have hummus on hand)
-adding turmeric, smoked paprika, + garlic powder to the tofu mix
-using sweet potatoes or yams for the crust (so yum!)
-always use a mix of whatever veggies i have on hand…red peppers, celery, tomatoes, asparagus, etc.
-i usually just use my cast iron skillet for the quiche, making the crust just for the bottom layer and it works just fine
-i use firm tofu (because that’s what i have on hand…still gets nice and creamy/smooth)
thanks as always for the recipes that make you want to make them over and over again! :)
Wonderful! Thank you so much for sharing, Emma! xo
Tina says
Do you use the vacuum packed shelf stable silken tofu or the silken tofu packed in water in refrigerated section?
Packed in water in the refrigerated section.
Sandra says
Hi. This response to use the refrigerated silken tofu contradicts other responses that say to use shelf-stable silken tofu. Can you confirm which it is?
Hi Sandra, thanks for catching that! Either one works, but we prefer the shelf-stable kind.
Carol says
How could I adapt to make this crustless? Any special tips?
Thanks
Hi Carol, we’d suggest lining the pan with parchment paper or using a muffin tin with parchment liners. Let us know how it goes!
VICKY says
This is amazing! Who needs cheese and eggs?! :D Everyone loved it at home, a new favorite for late weekend breakfast!
Yay! Thanks for sharing, Vicky!
Iris says
I have made this a few times over the years. While the recipe itself is super delicious, I always have trouble with my crust turning gray and gummy. My potatoes are never old. I wonder if it’s the type of vegan butter I use. Any tips?
Hmm, what type of potatoes did you use? Russet seems to grey quickly. But yukon tends to hold its color better!
Iris says
I did use russet potatoes. Next time I will try yukon ones instead.
Leslie says
Delicious!!
Yay! Thanks for the lovely review!
Dani says
The hands on time for this dish is extremely low, giving tons of time to make something else in between (I made this for tomorrow’s breakfast while cooking tonight’s dinner). I added some garlic and onion powder to the tofu mixture, this came out fantastic. Great consistency!
We’re so glad you enjoyed it, Dani! Love your additions too. Thanks so much for the lovely review! xo
SCOTT SPATNY says
Mom and wife loved this. I added some garlic, flour and rosemary to the crust. I like that combo in potatoes, so why not here? This was substantially better than I expected. I’ll definitely be making double next time. Thanks for sharing!
Love the creativity! Thanks for the lovely review and sharing your modifications, Scott!
Taheerah says
I’ve been making this for YEARS. My husband requests this so much.
Whoop! We’re so glad you both enjoy it, Taheerah! Thanks so much for sharing!
Katrina says
This recipe is great and very versatile! I’ve made it a few times with different fillings, depending on what I had on hand. My pie pan is large (more like 11 inches), so I used two whole blocks of silken tofu.
Thanks so much for the lovely review, Katrina. We are so glad you enjoy it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo
McKinley Rose says
Is this supposed to set up like the “custard” of a quiche? Asking because mine didn’t. It was tasty! And creamy. But not “set”.
Hi McKinley, yes, it should set. Did you make any modifications? Such as to the veggies or type of tofu?
Mckinley Rose says
Hi, some small tweaks. I used the tofu called for. I had no nutritional yeast so used parmesan cheese. I used more broccoli than recipe called for, plus mushrooms, and no leeks or tomatoes. I cooked it about 20 minutes longer than recipe called for hoping it would set, but it never did. I wouldn’t think those tweaks would account for it not setting up. However, I’m cooking at altitude; maybe that had an impact. Anyway: it was tasty, and now that I know that it should have set up, I’ll try it again. Thanks for the recipe!
Ah yes, so the mushrooms and additional broccoli were likely the issue because they add more moisture.
Sue says
Any thoughts on making this in a muffin tin for individual servings?
Yes, I think that would work well!
Liv says
Can’t believe I’ve never left a review on this recipe- I’ve been making it for 4 years and every time I can’t believe how delicious it is. I like it cold and always make it ahead of time so it can cool down and firm up, but that’s more because I often use soft silken tofu rather than extra firm but both are delicious. The potato crust is so good too honestly genius but if I’m short of time I’ll just make it crust less and grease the dish before baking. Basically just wanted to say thank you for this recipe thats never failed me for years :)
Aw, we’re so glad you enjoy it, Liv! Thanks so much for the lovely review! xo
Lily Mayor says
I made this last night and it’s amazing! I swapped out the crust for a ready rolled one for ease and used mushrooms, cherry tomatoes & onions for the veggies and it’s delicious hot or cold! Thank you 😊 I’ll definitely be making this again!
We’re so glad you enjoyed it! Thanks for sharing, Lily!
Kara says
I’m confused about what kind of tofu to use. I have a brick of extra firm tofu. I also have silken tofu. I never see the two combined though. I see the same terminology in your cookbook for the asparagus quiche. I would love to make this crust with the asparagus quiche from your book. Would that work? Also, please help me understand which tofu to use. Thanks so much!
Hi Kara, We admittedly haven’t purchased silken tofu in a while, but when we did there was generally an option among the silken tofu types (soft – firm). Try to get either a firm silken, or a soft (not silken). Hope that helps!
Nicole says
HI Karen, You can buy “silken firm” tofu in the international isle of your grocery store. It’s shelf-stable and comes in a box. It works great for things that require a custard-y texture like quiche or pumpkin pie. Do a quick search for the brand “Mori-Nu” and you will see what it is!
Thanks for this helpful information, Nicole!
Janet says
hi minimalist baker, I am making 2+ recipes of yours a day! It’s my newest zen vibe to be a truer vegan, and love myself and friends and family (neighbors, etcetera) more! I have your cookbook and found the asparagus quiche well, I don’t see the oven degree temperature though, is it 450 like this one above? It’s in my oven now! Mhmm I added home made vegan cheese! **quiche lovers, or baking lovers in general, the cookbook is great, I love the hardback cover and all of the photos! I recommend the book at amazon.
Janet! Sorry for the lack of clarity there. But in steps 5 and 13 we should have the temperature listed as 375 F!
Celia says
This was a brunch comfort food hit! The crisp, hash browny crust is the hardest part to execute. Below are some tips!
1. Choose a dry potato (ie. Russet)
2. Potato gratings should be rinsed vigorously in a colander under running water to release starch.
3. Squeeze out excess water like your life depends on it!!
4. Take a cloth towel and press out excess water.
Removing moisture is KEY to a golden brown, crisp crust.
I loved this dish and I will 100% make it again in the near future.
Thanks so much for the lovely review and for sharing your tips, Celia!
Alex says
I made this quiche for vegan brunch today – it was a big hit! Sooo delicious and easy to make. The filling separated from the crust as I was serving, so it didn’t make it to the plate looking super pretty but that didn’t matter because it tasted so damn good. I am curious if anyone else noticed that separation as well?
Hm, we’re not sure what would cause that! So glad everyone still enjoyed it =) Thanks for sharing, Alex!
Janet says
Hi Alex, I will let you know soon. I’ll be making this in a few days lol. I just finished making another quiche tonight from her cookbook and already altered that recipe with Home made vegan cheese and I’ll definitely be adding it it this one. I blended it in my professor for the best Orange cheese like color we all love so much for those of us who remember the COLORS of food before we went vegan. I’ve been vegan over ten years and I don’t miss the taste of much but I’ll always remember the colors of things. Know what I mean? I actually grew up with plant parents lol so going vegan wasn’t hard for me at all :) cheers and I wonder if your potatoes were maybe grated too fine?!
Madeline says
I just made this for my boyfriend’s birthday and it was delicious! I admit, I was a little nervous because I’ve never made quiche (vegan or otherwise), but this recipe was simple enough for a novice. My 2 leeks came out to be an enormous pile of chopped leeks, so I used my judgement and halved it so all the veggies would blend with the tofu mixture and fit nicely within the crust. It worked out perfectly and we ate every morsel in one sitting. I also loved making the potato crust and had fun squeezing the potato mush in a towel over the sink. I’d never made a crust that way and was surprised it turned out so yummy. Bravo, Minimalist Baker! I’ll definitely be adding this to the recipe box.
We’re so glad it turned out well! Thanks so much for the lovely review, Madeline! xo
Whit says
This was easy and delicious! I didn’t have time to make the (delicious sounding) crust, but I used a pre-made GF pie crust.
I served this alongside an omni quiche someone else made and everyone got seconds of my quiche, and talked about how good it was hours after brunch.
This is a new staple for my family! Thanks!
We’re so glad everyone enjoyed it! Thanks so much for sharing, Whit! xo
Kim says
This is absolutely amazing. I didn’t have tomatoes so I just added a little more broccoli. It came out perfect. This even satisfied non-vegans. Definitely a keeper! Thank You!
Whoop! We’re so glad everyone enjoyed it! Thanks so much for the lovely review, Kim!
Robina Bruno says
I enjoyed making this very much.
I made more ‘crust’ than required, then discovered I didn’t have enough tofu so added 2 tbs of light tahini.
Then my creatives got into gear and I added a splash of mild chilli sauce and a splash of tamari (because I’d been light on the salt).
To top it off I used a squeezy puffer to dust the top with smoked paprika.
The result blew me and my fellow eaters away.
I can’t wait to re-create this dish using my own homemade hummus.
Great recipe!
Love the creativity, Robina! Thanks so much for sharing!
Susan says
This is delicious! It was just what I needed. Warm and comforting, nutiritious and filling. I don’t feel a bit guilty for having two portions.
I made it as written. In the future I may add different veggies and seasoning to experiment a bit, but I know the recipe is a winner as is.
Thank you!
We’re so glad you enjoyed it, Susan! Thanks for sharing!
Anna says
I absolutely loved this. I’m a huge fan of your recipes! I accidentally bought smoked tofu but it worked so well. I also put just a pinch of black salt into the tofu mixture to increase the eggy flavour and it was delicious! Can’t wait to make it again.
Thanks so much for the sharing, Anna. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo
Sarah says
I mostly followed the recipe, and it came out really great. Even though there are several steps in the process, I recommend this rich, satisfying quiche. Especially loved the roasted leeks, the generous black pepper, and the hashbrown crust. My changes: omitted nutritional yeast but subbed about 1/2 tsp tumeric for color; had to improvise homemade hummus using white beans instead of chickpeas (yum), and sprinkled the top with 2 Tbs fresh rosemary, a few sprigs of fresh dill, garlic powder, paprika, and Aleppo pepper. Definitely had to foil the outer crust for the last 20 min of baking to avoid burning. I’d plan for one 9.5 inch quiche per three adults if serving as a main course, just to be conservative.
We’re so glad you enjoyed it, Sarah! Thanks so much for sharing!
JOSIE says
Excellent recipe. I used olive oil in the crust & I added a spoonful of flour & it turned out fine. I also used a variety of leftover veg. I’ll definately make this again.
We’re so glad you enjoyed it! Thanks so much for sharing, Josie!
soumya parmar says
Hello !
Can you make the tofu sauce ahead of time and keep it. How long will it last?
We haven’t tried that, but we think it would last 2-3 days!
Chiselle Rodriguez says
Delicious :) Thank you !
Matthew says
Sometimes I’m bad at reading all the directions and I made the mistake of just using super firm tofu rather than silken tofu. BUT it still came out amazing! I’ll make sure to use silken next time because I’m excited to see if that makes it any better. This recipe is definitely a keeper. Thank you so much for sharing!
We’re so glad it turned out well! Thanks for sharing, Matthew!
Tahnee says
I’m confused with the silken tofu. I thought silken was the softest type of tofu… and after googling silken firm tofu, I can’t find anything. It seems to just range from silken to extra firm. Can anyone clarify??
I admittedly haven’t purchased silken tofu in a while, but when I did there was generally an option among the silken tofu types (soft – firm). Try to get either a firm silken, or a soft (not silken).
Juliana says
I made this today with spinach instead of broccoli, and it was great, thank you!
We’re so glad you enjoyed it, Juliana! Thanks so much for sharing!
April says
I’ve just made this. I changed some of the vegetables in the quiche but basic recipe was the same. I’ve only recently given up meat and dairy. This was really good. I’ll definitely make it again. Brilliant recipe. Thank you.
We’re so glad you enjoyed it, April! Thanks so much for sharing!
Maggie Johnson says
Hello! Do you think you could use Yams/Sweet Potatoes for this instead of regular?
We think that would work! Let us know if you try it!
Vee says
Awesome quiche, I always make this and it always turns out nice!
Edna says
Unfortunately, the potato crust didn’t work for me–despite spraying the pan with non-stick, it completely stuck and didn’t taste appealing. The quiche mixture, however, was great and reminded me of the frittata at my favorite vegan coffee shop in Oakland called Timeless.
I made a few adjustments to the filling. I added olive oil to the silken tofu and blended the mixture in a high power blender, since I don’t have a food processor. I also added turmeric (as I normally do for tofu scramble) and garlic powder. I left out the tomatoes and added peas and field roast Italian sausage to the filling.
If I make this again, I’ll use a vegan pie crust like Wholesome or make my own, or maybe, completely leave out the crust and make something more similar to a frittata.
Thanks for sharing, Edna! That’s helpful!
Heather says
I made this yesterday for Easter morning. It was surprisingly good! I did add a little black salt for egginess and turmeric for color. I used mushrooms and asparagus as the veggie along with the recipe’s grape tomatoes and leeks. Next time I’ll add another potato for the crust and put it all in a 10-inch pie pan. I found firm silken tofu in the dry goods section of my store, in case anyone who couldn’t find is looking for it in refrigerated section with regular tofu!
Thank you for the recipe!!
Anne says
So good! Satisfied my egg-like quiche craving and was a bit hit with my dad for Easter dinner. I was confused about the tofu because the description said extra firm AND silken, but I scanned the comments and realized it was in fact silken tofu we are to use. I used a standard block, I think 300g, which is ~50g short of what was called for but it was just fine. I used avocado oil to spray the pie plate and there was a bit of sticking, so I’d probably try a different oil next time. Thank you!
Michelle says
This tasted very good! I used one regular tomato instead of cherry tomatoes and spinach instead of broccoli. I also used black salt in the filling since I had it on hand and wanted extra eggy flavor.
Next time I might try with firm tofu because I thought it stayed just a bit too soft? And I might add extra hash browns for a thicker crust!
Shapelessjourneys says
Absolutely delicious! I used sweet potatoes and sprouts instead of brocolli, it’s what I still had left in the cupboards. Loved the hasbrown bottom!
After I’d put in the veggies & tofu, I froze the whole thing and popped it in the oven for 35 minutes for brunch after 2 days: it worked out great!