Vegan, gluten free tofu quiche.
Somer’s Early Retirement Quiche
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.
Vegan, gluten free tofu quiche.
Somer’s Early Retirement Quiche
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.
Servings
1Quiche
Cook Time
50minutes
Servings
1Quiche
Cook Time
50minutes
Ingredients
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.