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This vegan quiche recipe is simple to make, versatile and healthy while keeping with the taste and texture you expect from the breakfast staple of quiche.

Ingredients

dairy-free pie dough

• 2,5 cups all-purpose flour
• 3/4 teaspoons salt
• 1/2 cup soy margarine (cold)
• 8 ounces dairy-free cream cheese (such as Tofutti)
• 1/3 cup water (ice cold; more if needed)

for salpicon

• 2 tablespoons olive oil
• 1 cup yellow onion (finely chopped)
• 4 cloves garlic (finely chopped)
• 4 ounces vegan bacon (chopped)
• 1 teaspoon salt
• 1/4 teaspoon red pepper flakes
• 2 cups fresh broccoli florets (rinsed)
• 1 pound 1 pound firm silken tofu (drained)
• 2 teaspoons lemon juice
• 1 tablespoon tahini
• 1 tablespoon vinegar
• 18 ounces package Vegan Cheese of your choice

Instructions

dairy-free pie dough

1. In a food processor, combine the flour, salt, and sugar. Add the soy margarine and dairy-free cream cheese and pulse until the mixture resembles fine crumbs. While the machine is still running, gradually add the water until the dough just holds together and pulls away from the sides of the bowl.
2. Divide the dough in half, roll each into a ball and flatten the ball into a disk (this will make it easier to roll out later). Wrap each half in plastic and refrigerate them for at least 45 minutes before using, or up to overnight.

for salpicon

1. Pie dough according to the instructions, plate in a lightly oiled 9″ tart or pie pan, cover with plastic wrap, and place in the refrigerator for at least 30 minutes before filling with the quiche filling and baking
2. Preheat the oven to 350 F.
3. Meanwhile, make the filling. In a large skillet over medium heat, heat 2 tablespoons of the olive oil, adding the onions once hot. Cook, stirring occasionally until the onions are lightly caramelized, about 6-8 minutes. Add the remaining olive oil, garlic, vegan bacon, 1/2 teaspoon salt and red pepper flakes and cook until the garlic smells fragrant, about 4-5 minutes more. Remove from heat and transfer the mixture to a bowl. Set aside.
4. In a steam basket set over boiling water, steam the broccoli for 3-5 minutes, or until bright green and lightly crisp. Toss with the onion-vegan bacon mixture and set aside.
5. In the bowl of a food processor, process the tofu, lemon juice, tahini, rice vinegar, and remaining 1/2 teaspoon salt until smooth. Fold in the broccoli-onion mixture, stirring until evenly mixed. Using your hands, crumble the vegan cheese evenly into the bottom of the pie crust. Pour the filling on top of the vegan cheese in the prepared pie crust and bake for 45-55 minutes, or until golden brown and set. Serve hot.

Notes

Feel free to use whatever veggies and vegetarian meat that suits your palate, and, if you’re hosting a party, consider mini quiches, either in small tartlet pans or muffin tins.

Vegan quiche will keep for 3-4 days in an airtight container individually wrapped in the refrigerator but up to 3 months frozen in the freezer. Reheating is a breeze with a microwave. Be sure the food is brought to above 165 F internally when reheated and eaten immediately after reheating to maintain food safety standards.