This simple tofu quiche pairs a crispy potato hash brown crust with a silky tofu filling and roasted vegetables—entirely vegan and gluten-free with just 10 basic ingredients and no special techniques required.
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CRUST: Preheat oven to 450 degrees F (232 C) and lightly spritz a 9.5-inch pie pan (as original recipe is written // adjust if altering batch size) with non-stick spray.
Grate potatoes and measure out 3 cups (amount as original recipe is written // adjust if altering batch size). Then transfer to a clean towel and firmly squeeze out excess moisture. Add to pie dish and drizzle with melted vegan butter and sprinkle with salt and pepper. Toss to coat, then use fingers to press into the pan and up the sides to form an even layer.
Bake for 25-30 minutes or until golden brown all over. Set aside. When you take out the crust, lower oven heat to 400 degrees F (209 C).
VEGETABLES: Prep veggies and garlic and add to a baking sheet. Drizzle with 2 Tbsp olive oil, sprinkle with salt and pepper, and toss to coat. Place in the oven and bake until soft and golden brown (a total of 20-30 minutes). Set aside and lower oven heat to 375 degrees F (190 C).
FILLING: To prepare tofu filling, add drained tofu to a food processor with nutritional yeast, hummus, salt and pepper. Run the food processor on high until the filling is silky smooth. Set aside.
Remove veggies from oven, add to a mixing bowl, and top with the tofu mixture. Toss to coat, then add to the crust and spread into an even layer.
Bake quiche at 375 degrees F (190 C) for a total of 30–40 minutes or until the top appears golden brown and firm. If the crust begins to get too brown, loosely tent the edges with foil.
Let cool briefly, and then serve with fresh herbs or green onion.
Store leftovers loosely covered in the fridge for up to two days. Reheat in the microwave or in a 350-degree F (176 C) oven.
Store leftovers loosely covered in the fridge for up to two days; reheat in a 350°F oven or microwave.
Food processor · 9.5-inch pie pan · Baking sheet
Yes. Assemble and bake completely, then store loosely covered in the fridge for up to two days. Reheat at 350°F in the oven or in the microwave.
One medium diced onion works well as a direct swap. Spinach, kale, or additional broccoli are also good vegetable alternatives.
Yes—silken tofu blends into a smooth, creamy filling. Extra-firm tofu will not achieve the same texture and will result in a grainy filling.
Bake at 450°F for 25–30 minutes until the potato is golden brown all over. The edges may brown faster than the center.
Loosely tent the edges with foil to prevent over-browning while the filling finishes baking at 375°F for 30–40 minutes.
