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This vegan quiche recipe is just what you need for the perfect holiday brunch. Everyone will love it, including your omni friends and family! Instead of eggs, this recipe relies on tofu, mung beans, and a blend of seasonings to create a protein-packed filling with just the right flavor and texture.
Follow along with the recipe here: https://www.stephsunshine.com/vegan-life/quiche/
Get my vegan Gruyère recipe: https://www.stephsunshine.com/vegan-life/vegan-gruyere-cheese/
Or search all my vegan recipes here: https://www.stephsunshine.com/vegan-life/all-recipes/
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0:00
you are going to love this vegan quiche it's made with a flaky short crust and a filling with tofu
0:07
and mung beans that packs plenty of protein and just the right texture
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so like i mentioned with this recipe you are going to need a third of a cup of yellow mung beans
0:22
make sure they're yellow the green ones won't work and you're going to want to pre-soak them
0:26
for at least three hours but i usually just do it overnight make sure you add plenty of
0:32
water to these mung beans because they will soak up quite a lot they'll expand
0:40
so when you're ready to make the recipe the first thing we're going to start on is the crust we're going to mix up one and a third cups of flour half a teaspoon of sugar
0:49
and half a teaspoon of salt and then we are going to take half a cup of cold vegan butter chunks
0:56
and just cut them in with a fork until you have a nice crumbly mixture. This pate brisee is usually
1:04
made with your fingers but vegan butter does melt a little bit faster than traditional butter so I'm
1:10
using a fork for as long as possible with this one. Next we're just going to add one tablespoon
1:17
of cold water at a time until it starts to hold together. So typically I need about three tablespoons
1:24
of water to get there and then you can just get your hands in there and start to press
1:28
it together but don't over mix it. Once it's ready you're just going to shape it into a
1:32
ball and then flatten it into a disc and wrap it in some plastic wrap so that it doesn't
1:38
dry out when we put it in the fridge to chill for 30 minutes Alright once the dough has chilled we going to roll it out on a floured surface You want to try to roll it as evenly as possible
1:50
but we're going for about an eighth of an inch thick. Next, we're going to put it in the pan. So
1:54
I'm going to peel it up off the counter first, and then I'm going to slide a nine-inch tart pan
1:59
into place and lay the crust on top. Then we're just going to fold that crust right into the edges
2:04
just be careful not to break it and then I'm just gonna press around the top to
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trim off that extra crust and finally I'm gonna poke some holes in the bottom
2:13
with a fork so the air can get through when it's baking and this is just gonna
2:17
go back in the fridge for another 30 minutes by the way if you want to make
2:21
this gluten-free you can totally swap the all-purpose flour for Bob's one-to-one
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gluten-free flour mixture I have tested that one the only thing is you're not
2:31
going to be able to roll it out so what you're going to want to do is press it
2:35
into the pan with your fingers instead also when it comes to baking you're
2:40
going to want to reduce the baking time by about 10 minutes but other than that everything's pretty much the same and it turns out pretty well so before your
2:51
crust finishes chilling you're gonna want to preheat your oven to 350 degrees
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Fahrenheit then we're gonna prep the crusts to bake it before we put it in the
3:00
oven so i'm just putting it on a baking tray here and then i'm spraying a piece of aluminum foil
3:05
with oil then we're going to cover the crust with the foil oil side down and then you're going to
3:12
add some pie weights to keep the crust from lifting as it bakes if you don't have pie weights you could
3:16
also use dry rice or dry beans just something to hold it down and this is going to go in the oven
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for 25 minutes after 25 minutes we are going to take off the foil and the pie weights and bake it for another five minutes or so just until it starts to turn golden brown and then we just set that on a wire rack to cool while we make everything
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else while the crust is baking you can also start chopping up your veggies so
3:44
we're gonna need half a cup of chopped onion two cloves of minced garlic we're
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gonna need three ounces of mushrooms I am using a king oyster mushroom and I am
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slicing and quartering it here but you can really use any kind of mushrooms
4:01
that you want and I also have half a cup of grape tomatoes that I am going to
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slice them in half oh and if you want you can also add some fresh herbs I'm
4:10
just taking some basil leaves and chopping those up all right so our
4:19
filling is pretty easy we're just adding everything to a blender and blending it up so we've got half
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of a 14 ounce package of extra firm tofu we've got those soaked yellow mung beans three quarters of
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a cup of almond milk three tablespoons of nutritional yeast one teaspoon of onion powder
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half a teaspoon of nutmeg half a teaspoon of turmeric and half a teaspoon each of salt black
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pepper and black salt the black salt is what's gonna give this filling that
4:49
sulfurous eggy taste so you can either use it or leave it out depending on what
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you prefer and this is going to blend up pretty quickly it shouldn't take more
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than two to three minutes depending on your blender now I just gonna soften some of my veggies so I gonna heat some olive oil in a skillet over medium heat and I just cooking up my onions until they just softened so about five minutes and then I gonna add in the mushrooms and garlic and just cook those
5:20
until the moisture from the mushrooms has evaporated all right next we're
5:29
gonna mix up the filling so we're gonna take that filling from the blender and
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put it in a bowl and then I'm going to fold in the onions and mushrooms and
5:39
three-quarters of a cup of shredded vegan cheese I am using my homemade vegan
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bruyere I will link the recipe and video for that in the description in case you
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want to make it but you could also just use store-bought vegan cheese now we're just gonna pour that right into the crust and spread it around with our
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little spatula and then you can top it off with some basil leaves and those
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those grape tomatoes. And we're going to pop this back in the oven for 45 minutes or until
6:06
your filling is totally set. And that's it. This is really such a great recipe to make
6:17
for the holidays or like any special occasion. It's just so good. It's also Omni approved
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My friends who are not vegan also love it. And you can of course make it your own. Add
6:28
any vegetables you want bell peppers zucchini asparagus would all be great well that is all
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for this one but if you want more vegan breakfast recipes I will link some at the end of this video
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for you thank you so much for watching and I'll catch you in the next one
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