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
- Sundried Tomato Quiche
- Vegan Sausage and Grits Quiche
- Vegan Chorizo Breakfast Quiche
- Spinach Chickpea Quiche
Vegan Cilantro Quiche
For the crust
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.