If you’ve never had Somer’s tofu quiche before, you’re in for a big treat, even if you think you don’t like quiche! This is one of my favorite tofu recipes to make, and it’s super flexible and pantry friendly ta boot. It’s creamy and rich from the addition of cashews, and the small amount of starch helps it set and gives it great texture.

Somer’s quiche can be flavored however you like and with whatever fillings you desire, as long as you stay true to the original recipe and don’t futz with the tofu, cashews, nooch, and starch! I love this quiche with broccoli and cheddar style vegan shreds, which melt and form a cheese skin on top.

Seriously the best tofu quiche recipe ever, on the planet, and it’s vegan and gluten-free.

To make this quiche gluten-free, you just need to find a crust that works for you. I personally love the teff pie crust in Lauri Sadowski’s The Allergy-Free Cook Makes Pies and Desserts, and this recipe from Genius Kitchen makes a very easy to work with crust for all kinds of pies (use 3-4 tablespoons of aquafaba instead of the egg). To save on time or calories, you can totally make it crust-free, too– just be sure to spray and line the pan with parchment first. 

If you have Julie’s Vegan Diner cookbook, and want to collect yummy quiche recipes, she has a very similar tofu version in there, too!

Print Recipe

Somer's Early Retirement Quiche

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This recipe was developed by Somer McCowan and is shared here with her permission and blessing.
It's the best tofu quiche recipe you will ever find!

Thanks Somer, we love youuuuuuu.

• Course Breakfast, Brunch, Main Dish
• Cuisine Comfort

Servings

1 Quiche

Cook Time

50 minutes

Ingredients

• 14 oz extra firm or firm tofu, crumbled (squeeze out any excess water first)
• 1/2 rounded cup raw cashews, soaked and drained
• 1 to 2 tablespoons white wine
• several dashes hot sauce
• 2 to 4 tablespoons unsweetened plain vegan milk
• 1/4 cup nutritional yeast
• 1 tablespoon white miso
• 1/2 teaspoon mustard powder, (or 1 teaspoon wet mustard)
• 1 teaspoon granulated onion
• 1/2 teaspoon granulated garlic
• 1/2 teaspoon smoked paprika
• 1 teaspoon salt
• 1 teaspoon baking powder
• 2 tablespoons powdered starch, such as cornstarch, arrowroot, or tapioca starch
• 2 to 3 cups chopped or shredded add-ins, such as: steamed broccoli, artichoke hearts, onion, tomato, julienned greens, scallions or vegan cheese (see notes)
• A single pie crust, unsweetened and par-baked for about 10 minutes at 350 degrees F.

Ingredients 14 oz extra firm or firm tofu, crumbled (squeeze out any excess water first) 1/2 rounded cup raw cashews, soaked and drained 1 to 2 tablespoons white wine several dashes hot sauce 2 to 4 tablespoons unsweetened plain vegan milk 1/4 cup nutritional yeast 1 tablespoon white miso 1/2 teaspoon mustard powder, (or 1 teaspoon wet mustard) 1 teaspoon granulated onion 1/2 teaspoon granulated garlic 1/2 teaspoon smoked paprika 1 teaspoon salt 1 teaspoon baking powder 2 tablespoons powdered starch, such as cornstarch, arrowroot, or tapioca starch 2 to 3 cups chopped or shredded add-ins, such as: steamed broccoli, artichoke hearts, onion, tomato, julienned greens, scallions or vegan cheese (see notes) A single pie crust, unsweetened and par-baked for about 10 minutes at 350 degrees F.

Course Breakfast, Brunch, Main Dish Cuisine Comfort Servings 1 Quiche Cook Time 50 minutes

Instructions

1. Preheat the oven to 400 degrees F.
2. Put the tofu, cashews, wine and hot sauce in a blender and process until smooth. This will take a bit of time, so go slowly. If your blender is having a hard time, add a few tablespoons of the optional milk to help get things going.
3. Add in the nutritional yeast, miso, mustard, granulated onion, garlic, paprika, salt, baking powder and starch. Blend until completely smooth, then transfer to a bowl and stir in your chosen chopped vegetables and/or cheese shreds.
4. Scrape the tofu mixture into your pie crust and smooth the top with a spoon or spatula. Cover the pie edges with foil and bake for 40 minutes. Remove the foil and bake for 10 more minutes until the crust is golden.
5. Let cool for at least 30 minutes before slicing. The quiche will firm up as it cools.

Recipe Notes

Since there's not a lot of liquid in this recipe, it can be a little challenging to get the cashews completely smooth using a blender. No matter your type of blender, soak the cashews beforehand either overnight, or for 30 minutes or so in boiling water. 

I usually add about 2 cups of chopped steamed broccoli and 1/2 cup of vegan shreds for a standard broccoli and cheese quiche.

Aaaaand, if you’re looking for vegan cheese recipes, we’ve got lots that shred and would be amazing in this quiche!

• Here’s an oil-free cheese
• Taco flavored cheese
• Cashew Truffle Cheese
• Quick Pepperjack
• Smoky Cheddar Style

If you make this quiche, or give any of our recipes a spin, we’d love to see! Please tag us or use the hashtag #julieandkittee.

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xo Julie & Kittee