Vegan Zucchini Quiche
Hello & Happy Saturday!!
I’ve been on a mission to bring you countless breakfast concepts form savory to sweet! While we all love a good pancake or muffin, it can be more of a challenge to create savory dishes. One of my favorite concepts that typically is overlooked, is a good vegan quiche!
I feel as though quiches were big in the mid to late 90’s and somewhat fizzled out. However, I love a good homemade crust, I love the texture, but most of all, I love that you can pack a quiche with whatever veggies you like!
What’s fab about this quiche, is everything! It’s quick, easy, has minimal ingredients, affordable, perf for any season, cheesy, perf for brunch, filling, perf for meal prep Sundays, and veggie packed!
If you love all things vegan quiche or zucchini or simply have an affinity for modern vegan eats, you have to try my recipe for a vegan Zucchini Quiche!!
Why this recipe rocks:
Perf for any season!
Perf for entertaining!
Eat Drink Shrink
Yields 6-8 slices
30 minPrep Time
20 minCook Time
50 minTotal Time
- 1 cup flour
- 1/2 teaspoon salt
- 1/2 cup 2 tablespoons vegan butter or coconut oil
- 3 tablespoons water (cold)
- 2 small zucchini grated, drained
- 2 shallots, chopped
- 2 cloves garlic
- 1 package of tofu - firm
- 3 tbsp dijon mustard
- 2 tbsp nutritional yeast
- 1 tsp turmeric
- 1 1/2 teaspoons kosher salt
- 1/4 teaspoon black pepper
- 1/2 cup vegan Follow Your Heart shredded Parm (you can always use more)
- Combine the flour and salt in a large bowl. Cut in the vegan butter, mixing until crumbly.
- Gradually add in the cold water 1tbs at a time and combine until the dough starts to come together. If too wet add a sprinkle of flour. water.
- Once the dough pulls together and there's no extra flour, cover the dough with plastic wrap, then chill in the refrigerator for at least 30 minutes.
- After 30 minutes, remove the dough from the refrigerator and roll out onto a lightly floured surface to about 1/4-inch thickness. You can roll it out between sheets of wax or parchment paper to prevent breaking. Once your dough is rolled out, gently press it into a pie tin, trimming any extra bits along the edges. Prick with a fork all over. Place in freezer until ready to fill. You can flash bake the crust for 10 minutes on 400, but you don't have to.
- Grate the zucchini and remove the water by squeezing in a nut milk bag, cheese cloth or by hand. In a pan over medium heat add the olive oil and shallots, saute until translucent, add the zucchini and garlic, cook for 3-4 minutes. Remove from heat, set aside.
- Preheat the oven to 350 degrees.
- In a blender combine the filling ingredients. Add a lil almond milk if needed to get it to blend smoothly. Fold in the cooked zucchini mixture and fill the pie crust. Bake for 20 minutes until golden brown and firm.
To add another dimension of flavor you can top with free herbs, add them to the pan while sautéing zucchini.