Carrot-Tofu Quiche

A completely dairy-free, egg-free quiche that relies on tofu blended silky-smooth to mimic the custard texture of traditional egg-based versions. The trick is getting the tofu to the right consistency, the directions nail it by calling out pudding or mayonnaise thickness, which is dense enough to set during baking but wet enough to fill the crust evenly.

Steamed carrots bring natural sweetness and bright color against the neutral tofu base. Dill seed is the quiet star here, contributing the savory, slightly anise-like herbaceousness that makes this taste distinctly quiche-like rather than just “tofu in a crust." Fresh parsley and minced onion add layers of herb and allium.

A whole wheat crust adds nutty depth and fits the wholesome ethos, while sesame seeds scattered on top toast to a golden crunch during the bake.

Kitchen Tips

• Press the tofu under a weighted plate for 20 minutes before blending to remove excess water for a firmer set.
• Use firm or extra-firm tofu, silken tofu won’t hold structure well for a sliceable quiche.
• Save the carrot steaming water, it adds flavor when loosening the blend.
• Pre-bake the whole wheat crust for 8 minutes before filling to prevent a soggy bottom.

Variations

• Add a tablespoon of nutritional yeast to the tofu mixture for a savory, cheesy depth.
• Swap dill seed for fresh dill fronds or tarragon for a different herb profile.
• Stir in steamed spinach or broccoli florets for a greener, veggie-loaded slice.