A delicious and easy vegan quiche flavored with cilantro and green chili peppers, with a whole wheat crust. Healthy, easy and delicious!
I have never loved the smell of cooked eggs, for some reason, so eggless quiches have been a very welcome addition to my expanding vegan repertoire.
Eggs are, of course, crucial to a quiche, and a central ingredient: they give it the delicate and soft texture and is the main building block that keeps a quiche together.
But tofu makes a great substitute.
For my Spicy Coriander Quiche, I've used soft silken tofu as an egg substitute.
To add flavoring to the quiche, I used a somewhat atraditional ingredient: cilantro. The herb, along with skinny green chili peppers that I had just picked from my slowly wilting vegetable garden, form the main flavor base along with onions and garlic.
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 Cilantro Quiche. Enjoy, everyone!
- Vegan Leek Quiche
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- Vegan Sweet Potato Quiche
- Vegan Sausage and Grits Quiche
- Vegan Chorizo Breakfast Quiche
- Spinach Chickpea Quiche
Vegan Cilantro Quiche
For the crust
- 1 ¼ 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 tablespoon vegan butter
- ¼ teaspoon salt
- 6-8 tablespoon ice-cold water
For the quiche filling
- 2 teaspoon extra virgin olive oil
- 1 large red onion (thinly sliced)
- 4-5 cloves garlic (very thinly sliced)
- 12 oz silken soft tofu
- ¼ cup nondairy milk
- 1 tablespoon cornstarch
- 2 green chili peppers (like jalapeno or serrano. Use less and deseed if sensitive to heat)
- ¾ cup cilantro (chopped)
- Salt to taste
- 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.
- 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.
- To make the filling, heat the oil and add the onions.
- Saute the onions until they just begin to turn lightly brown.
- 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.
- Put tofu, nondairy milk, chilies and cornstarch in a blender and blend until smooth and creamy. Add salt as needed. Add the cilantro and pulse once or twice until the leaves are broken down into small pieces but not liquefied.
- Pour the tofu mixture into the onions and garlic and mix well.
- 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.
- Pour the filling into the pastry shell.
- Bake in a preheated 350-degree oven about 35-40 minutes until the filling is set and lightly golden.
- Cool on a rack for about 10 minutes before unmolding. Serve warm.
Hi Vaishali, hope you are doing great. I'm a few years too late, but just tried your recipe and it is excellent! Easily the most delicious quiche I've ever had. Thanks for sharing 🙂 Take care and stay blessed.
I tried this last week. It was absolutely delicious.
this comment is late but i get you.I could not stand that eggy smell it ruined everything for me too.
wonderful recipe coriander and tofu is a great combo.
the color and texture of your quiche looks divine Vaishali. Thanks for sending it in for Herb Mania..:)
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!!
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.
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!
This is so healthy .......whole wheat flour.Looks delicious.
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...
Ooooo this quiche looks amazing 🙂
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:-)
looks like a comforting recipe Vaishali!
Looks just delicious with the goodness of whole wheat and coriander..
Love this healthy post. I like the idea of using whole wheat for the crust.
i have always wondered about making quiches without eggs....never thought of substituting with tofu...the quiche looks delicious Vaishali
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.:(
never heard abt this.. sounds delicious. cant wait to try this out.
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.
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.
Corriander quich, this hadto be delish.
Lovely,I love quiches.Will try with spinach-mushroom 😛
Wow vaishali was a wonderful quiche..with coriander, really loves ur creativity..superb clicks too..quiche looks yummy...
I thought the silken tofu will not hold 🙁 Came out perfect! Love the vegan quiche!
The crust is perfect! Looks like the nice rolled out crust, clever patting it down and still getting this effect.
Wonderful Dear vaishali, loved to read your nice post.
Destiny's Vegan Kitchen
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!
that looks so perfect and delicious vaishali..