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What you need: 

1 cup whole wheat pastry flour
1/2 teaspoon baking powder
1 teaspoon salt
1/2 cup margarine
2 tablespoons cold water
1/2 teaspoon vanilla
1 medium onion, finely chopped
1 portobello mushroom, thinly sliced, optional
oregano, to taste
salt and pepper, to taste
sprinkle curry powder
1 teaspoon vegan Worcestershire sauce
1 (10 ounce) package frozen spinach or 1 bunch fresh
1 to 1 1/2 cups nondairy milk (I use soy)
3/4 pound firm tofu
3/4 (16 ounce) package frozen corn

What you do: 

1. Preheat oven to 350 degrees F, and grease a pie plate. Mix the first 6 ingredients (through vanilla) to form a pastry dough. This doesn't roll well, but it makes a great pie crust.
2. Once it's mixed well, pat evenly into prepared pie pan, prick with fork several times, and bake for 10 minutes. Sauté the onions, then add the mushroom (if using) when the onions are transparent.
3. Add plenty of oregano, enough salt, a good quantity of pepper, curry powder, and Worcestershire. Add the spinach. Remove crust, when done.
4. In a blender, add the milk, crumble in tofu, and the corn and blend into a thick puree/paste. The consistency should be a bit thicker than cake batter. Stir this mixture into the veggie mix and season, to taste. Add filling to the pie crust and bake for 30-35 minutes.

Preparation Time: 
1 hour
Cooking Time: 
Recipe Category: 


Hello gamewinninghit, sorry you thought the crust was too salty. I should've specified "unsalted" vegan butter, and probably salt to taste. For the filling itself, I find that it's rather easy to make it runny if there's too much soymilk, but if you liked the blended corn taste and want to keep that (changing other things to suit your palate, of course) you could also add some cornstarch while you're blending the mixture. This will produce a firmer filling post-baking. I have had a couple of "pasty' fillings too, and notice that the brand of tofu does much to the texture... again, you could try it with a different brand of tofu that blends less "grainy-ly". Sorry!


Crust was too salty.  Quiche never firmed up - baked an extra half hour and let sit overnight.  Pastey texture.  Not my favorite.  I did like the corn taste blended in. 


This was really delicious.  I used it as a starting point and added some ground up cashews, some mellow white miso, and a bit of nutritional yeast as well and it turned out great.  Thanks so much for sharing it! The corn is a great touch and makes it taste really rich.  We've already made it twice and it's definitely going to become a staple in our house.


This was an unusual recipe that came out really good.  I ended up using almost all of the package of the tofu and in reality, I could have used the whole thing.  I didn't have spinach so I used some artichoke hearts up along with a little sundried tomatoes and a refrigerated pie crust.  I also only used 1 cup of almond milk.  The quiche was definitely on the softer side even after sitting for a short while, but the taste was phenomenal.  I am going to attribute that to the corn because it had a slightly sweeter and unexpected taste.  This is the kind of recipe you can add to easily while still holding true to the original and it will always come out great.  Thanks!


We liked this a lot! I didn't have enough corn, so I just added some peas too! And I also sauteed up about 1/2 cup of finely chopped broccoli in the onion/spinach mix (no mushrooms, cause I didn't have any). It was very easy to make. Glad I tried it and I'll def make this again!


I don't much care for corn, so I subbed about 1/4 cup of nutritional yeast, and also added about a tablespoon of turmeric and a teaspoon of cumin to the creamy milk mixture. I used onion, shitake, red pepper, garlic and purple kale for the veggies. This came out soooo yummy! I used a mini muffin pan, and I probably could have baked the crust longer, and I probably could have added something to the milk mixture to make it thicker - but the quiche came out creamy and savory, just how I like it! This is a very versatile recipe and I plan to play around with it a bit.


Mmm this was good. I especially liked the crust. Buttery tasting and a bit flaky.


I would guess  a yellow onion as red onions have a very strong flavour.


I used just the recipe for the crust, with a filling thrown together from the few ingredients I had in the fridge.  An egg, some soymilk - maybe a quarter cup? some fresh spinach, and colby jack cheese.  It turned out pretty well, but very salty.

I will definitely try the full recipe at some point when I have the ingredients, but with less salt.  Thanks for the recipe!


Yum!! This is super tasty. I made a few quantity alterations because I didn't have any regular canned corn. I used a can of cream corn, reduced the soymilk to 3/4 of a cup, and used more like 2/3 of a 16oz. package of extra firm tofu. Also, I didn't have a portobello mushroom or sage, so I sprinkled some basil in, and the flavor still turned out very nicely, definitely rich and creamy. I was worried about the crust when I first made it because it looked like indian flat-bread when it came out of the oven after the first 10 minutes, but it tasted really great with the quiche. I think quiches are usually supposed to set and become firm after they're out of the oven.. I ended up cutting and serving a portion of it not too long after it came out, and it wasn't firm at all.. not liquidy or anything, it just didn't stand up straight and it was kinda like quiche filling instead of an actual pie. After sitting in the fridge overnight, though, it firmed up considerably. I actually preferred it straight out of the oven though.. altogether this recipe is awesome and the quiche tasted great.. my whole family loved it.

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