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A Light Celebration with Vegetable Quiche

This quiche recipe is perfect for sharing with the family over brunch. It can be served as a main course with a crisp salad for light eaters, or as a side dish for others looking for a full lunch.

It is a vegan recipe. Silken tofu is used instead of eggs and cream. However, you can substitute as desired.

Recipe: Provençal Vegetable Quiche by Chef Robin Robertson

Serves 4 to 6


1 cup unbleached all-purpose flour

1⁄4 cup chilled corn oil

1⁄4 teaspoon salt

1 tablespoon cold water, or more


1 tablespoon olive oil

1 leek, white part only, washed well and chopped

11⁄2 cups chopped zucchini

1 cup chopped white mushrooms

1 cup finely chopped fresh or canned tomatoes, well drained

1 garlic clove, minced

1⁄4 cup pitted black olives, chopped

1 teaspoon minced fresh marjoram leaves

1 teaspoon minced fresh basil leaves

1 teaspoon minced fresh tarragon leaves

1 teaspoon minced fresh parsley leaves

Salt and freshly ground black pepper

2 cups drained and crumbled firm silken tofu

1 cup soymilk or other dairy-free milk

1 tablespoon Dijon mustard

1⁄8 teaspoon cayenne pepper

1⁄2 cup grated Parmesan-style nondairy cheese (optional)

To make the crust,

Combine the flour, corn oil and salt in a food processor and pulse until crumbly.With the machine running, add the water and process until the mixture forms a ball.Flatten the dough, wrap in plastic and refrigerate for at least 30 minutes.On a lightly floured work surface, roll out the dough to fit into a 10-inch quiche pan or pie plate. Line the pan or plate with the dough and trim the edges.Preheat the oven to 375°F.

To make the filling,

Heat the olive oil in a large skillet over medium heat.Add the leek, zucchini, mushrooms, tomatoes and garlic, and cook, stirring occasionally, until the vegetables soften and the liquid evaporates, about 7 minutes.Stir in the olives, herbs and salt and pepper to taste. Set aside.

In a food processor or blender, combine the tofu, soymilk, mustard, cayenne and salt to taste. Blend well.Spoon the vegetable mixture into the crust and sprinkle with the Parmesan-style cheese, if using.Pour the tofu mixture over all, distributing it evenly.Bake until the filling is set and the top is golden brown, about 45 minutes. Let it rest for 5 minutes before cutting.


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