Vegan Coriander Quiche

Vegan Coriander Quiche Back in the days when I ate eggs and enjoyed them, there was still one thing about them I never could stand: that eggy smell. That smell ruined perfectly good cakes, gorgeous cookies, and crusty, otherwise delicious breads for me. But after going vegan I did miss the texture eggs gave to the recipes they dominated, like delicate quiches and omelets.Tofu, of course, was the answer, as I learned eventually, thanks to all those vegan cooks out there experimenting with egg substitutes. For my Spicy Coriander Quiche, which I’m sharing today, I’ve used soft silken tofu as an egg substitute.Here’s the truth: despite being a vegan, I don’t often worship at the altar of Tofu, although I do enjoy it immensely in dishes like my Tofu Paratha or Vegan Palak Paneer or even blended into some pasta sauces. And I love nothing more on a Saturday morning than a crusty bread and a plate of scrambled tofu.

Anyway, after I learned of Madhuram’s Egg Replacement event– her chosen substitute for the month is silken tofu– I had a hankering to make this quiche because it is a great example of tofu as an egg replacer. No, correct that: it is an improvement on eggs.

So out I went and bought a block of silken soft tofu which lay in my refrigerator for nearly three weeks before I realized I was running out of time to make it to the event deadline.

Last night I pulled out the tofu and looked in my pantry for veggies I might marry it with. It wasn’t a good day. There were some carrots, some sweet potatoes, some frozen greens, some winter squash, and some potatoes. Hmmm. Then, I saw this wonderful bunch of coriander. And three handsome skinny green chili peppers that I had just picked from my slowly wilting vegetable garden. I always have onions on hand, and with some garlic, I knew I had the beginnings of a very fine quiche.

I used whole-wheat pastry flour to make the crust. It was wholesome and delicious and made a great crust, but because of its low gluten content the flour does not really hold together, making it very, very difficult to roll out. I ended up patting it into the tart pan which was not such a bad thing, although it did have that abstract look…

If you want a more roll-able, neater crust, you might want to substitute half the pastry flour with all-purpose. You can also try skipping the crust: the filling is quite great on its own, but I do love the crunch of the crust that contrasts so beautifully with the silky filling.

I added a tablespoon of rice flour to help thicken and set the filling: an old Indian housewives’ trick to thicken a watery curry. I might have used cornstarch if I had some on hand, but this worked just beautifully.

Here it is, then, my vegan Spicy Coriander Quiche. I’m going to have this one do double duty for me by sending it also to Siri who’s hosting Herb Mania: Coriander, started by Dee of Ammalu’s Kitchen.

Enjoy, everyone!
Vegan quiche

Vegan Eggless Coriander Quiche
Prep time
Cook time
Total time
Recipe type: Entree
Serves: 8
  • For the crust:
  • 1¼ cup whole-wheat pastry flour (if you prefer to roll out your crust rather than pat it into the pan, substitute half the flour with all-purpose)
  • 2 tbsp trasfat-free shortening + 1 tsp canola or other flavorless vegetable oil
  • ¼ tsp salt
  • 6-8 tbsp ice-cold water
  • For the filling:
  • 2 tsp olive oil
  • 1 large red onion, thinly sliced
  • 4-5 large cloves of garlic, very thinly sliced
  • 1 box silken soft tofu, like Mori Nu
  • ¼ cup almond milk (can use soy milk)
  • 1 tbsp rice flour (can use cornflour if you have that on hand)
  • 3 moderately hot green chili peppers (jalapeno or the skinny ones found in Indian grocery stores would work)
  • ¾ cup coriander leaves, chopped
  • Salt to taste
  1. To make the crust, put the first three ingredients in a bowl or in a food processor. If doing this by hand, cut the shortening in until the mixture resembles a coarse meal. If doing this in a food processor, break down the shortening into small pieces by pulsing a few times.
  2. Drizzle water as you mix by hand or by running the motor of the food processor. When the dough comes together, pat it into a disc and place in refrigerator.
  3. To make the filling, heat the oil and add the onions.
  4. Saute the onions until they just begin to turn lightly brown.
  5. Add the garlic and saute on low heat for a minute or two until the garlic softens. Don't let it burn. Turn off heat.
  6. Put tofu, almond milk, chilies and rice flour in a blender and blend until smooth and creamy. Add salt as needed. Add the coriander and pulse once or twice until the leaves are broken down into small pieces but not liquefied.
  7. Pour the tofu mixture into the onions and garlic and mix well.
  8. Now take the pastry dough and either pat into a greased tart pan, preferably one with a removable bottom, or roll it into a circle and place inside the tart pan, trimming off any overhanging edges.
  9. Pour the filling into the pastry shell.
  10. Bake in a preheated 350-degree oven about 35-40 minutes until the filling is set and lightly golden.
  11. Cool on a rack for about 10 minutes before unmolding. Serve warm.

(C) All recipes and photographs copyright of Holy Cow! Vegan Recipes.

28 thoughts on “Vegan Coriander Quiche

  1. Permalink  ⋅ Reply


    October 10, 2008 at 2:34am

    that looks so perfect and delicious vaishali..

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    Destiny's Vegan Kitchen

    October 10, 2008 at 2:59am

    You are so amazing Vaishali! I agree that the smell of eggs is off-putting as heck. If someone fries eggs in my apartment building, it is time to break out the incense!

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    October 10, 2008 at 4:09am

    The crust is perfect! Looks like the nice rolled out crust, clever patting it down and still getting this effect.

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    October 10, 2008 at 4:28am

    I thought the silken tofu will not hold :( Came out perfect! Love the vegan quiche!

  5. Permalink  ⋅ Reply


    October 10, 2008 at 6:42am

    Wow vaishali was a wonderful quiche..with coriander, really loves ur creativity..superb clicks too..quiche looks yummy…

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    October 10, 2008 at 12:09pm

    Finally a savory recipe Vaishali. I was also thinking of doing something like this. The quiche looks very good. Thanks for the entry.

    You are so right about the smell of eggs. Even I tried baking twice with eggs, we couldn’t stand the smell.

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    October 10, 2008 at 12:19pm

    Vaisahli this is looking delicious. I have never trioed this kind of thing. But since it is eggless so will give it a try. bookmarked it.

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    October 10, 2008 at 12:39pm

    never heard abt this.. sounds delicious. cant wait to try this out.

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    October 10, 2008 at 1:57pm

    Ilove quiche, and though I use eggs mostly only for baking, we hate the “eggy taste/ smell” that comes through. Usually I avoid this by adding lemon juice.
    But quiche without eggs isn’t easy. This one looks beautiful. Except I need to search high and low for silken tofu, now.:(

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    October 10, 2008 at 2:50pm

    i have always wondered about making quiches without eggs….never thought of substituting with tofu…the quiche looks delicious Vaishali

  11. Permalink  ⋅ Reply

    Gita's Kitchen

    October 10, 2008 at 3:54pm

    Hi Vaishali,
    Love this healthy post. I like the idea of using whole wheat for the crust.

  12. Permalink  ⋅ Reply

    Divya Vikram

    October 10, 2008 at 4:54pm

    Looks just delicious with the goodness of whole wheat and coriander..

  13. Permalink  ⋅ Reply


    October 10, 2008 at 5:40pm

    looks like a comforting recipe Vaishali!

  14. Permalink  ⋅ Reply


    October 10, 2008 at 7:28pm

    I havenever had a quiche, and this one looks perfect. I love the fact that this one has coriander and tofu! Amazing pics and unique entry for the two events:-)

  15. Permalink  ⋅ Reply

    Ramya Vijaykumar

    October 10, 2008 at 8:18pm

    I have a lotsa quiche’s the sound of eggless make me feel that I have lost some weight after reading your recipe itself… I am drooling all over your quinche now…

  16. Permalink  ⋅ Reply


    October 10, 2008 at 10:30pm

    This is so healthy …….whole wheat flour.Looks delicious.

  17. Permalink  ⋅ Reply


    October 10, 2008 at 11:07pm

    kudos to the master chef to come up with such a delcious quiche! looks so tempting. I also use rice flour to thicken the gravies!

  18. Permalink  ⋅ Reply


    October 11, 2008 at 3:14am

    Here’s ans to ur questn.. I add besan to atta because, besan makes parathas/chapatis soft and light.. since here in US, we dont get 100% pure wheat flour, i add it. In India, we get good quality atta, so there is no need.

  19. Permalink  ⋅ Reply


    October 11, 2008 at 11:55am

    What a delicious quiche that is!! I too miss my mushroom quiches a lot since the vegan avtar:) And I do love silken tofu so this one is so welcome in my house!!

  20. Permalink  ⋅ Reply


    October 12, 2008 at 2:19pm

    the color and texture of your quiche looks divine Vaishali. Thanks for sending it in for Herb Mania..:)


  21. Permalink  ⋅ Reply


    October 14, 2008 at 12:01am

    wonderful recipe coriander and tofu is a great combo.

  22. Permalink  ⋅ Reply


    July 24, 2009 at 10:30pm

    this comment is late but i get you.I could not stand that eggy smell it ruined everything for me too.

  23. Permalink  ⋅ Reply


    February 7, 2010 at 4:47pm

    I tried this last week. It was absolutely delicious.


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