Once the tofu is ready, you’ll place all the quiche batter ingredients EXCEPT THE VEGGIES into a food processor or blender. This will include the drained tofu, flour, milk, and spices. Process until smooth and creamy.
Pour the quiche batter into a large bowl with the diced veggies and stir to combine well.
Next, you’ll pour the batter into a baking dish. See options for this in the article above.
Bake in the oven for 25-30 minutes until the top is golden brown and the quiche is cooked through. Oven cooking times vary, to keep an eye on it.
One test for doneness that I use is to poke a toothpick into the center after the cooking time as elapsed. If it comes out clean, the quiche is ready.
Remove from the oven and sprinkle with my vegan parmesan (optional). Allow to cool and serve. Leftovers can be refrigerated in an airtight container for up to 5 days.
Video
Notes
Detailed instructions, in-process photos, and my personal helpful tips can be found in the article above.Your Questions Answered:
Q: What size pan should I use? I made two batches at once and used a 9″ x 13″ rectangular pan. For cooking only one batch, I imagine a 7″ x 11″ baking pan would be about perfect.
Q: Is vegan quiche gluten-free? Sure! To make this breakfast casserole gluten-free, simply substitute chickpea flour for whole wheat flour.
Q: I don’t like mushrooms. What can I use as a substitute? The mushrooms are not critical, so I think you could substitute them with another of your favorite veggies like sliced eggplant or zucchini.
Q:Is soy good for you? Some people are not too sure about tofu, because it contains phytoestrogens. Turns out, phytoestrogens arevery health-promoting and are not at all like our body’s natural estrogen which can cause harm and lead to disease. Soy is actually good for you!