Mushroom & Sweet Pepper Quiche

This vegan quiche swaps eggs and cream for crumbled tofu, and the result is surprisingly convincing. Medium-firm tofu mashed with nutritional yeast creates a custardy base that bakes up firm enough to slice, with savory, almost cheesy undertones.

Sauteed mushrooms, bell pepper, onion, and garlic get folded into the tofu mixture before it goes into the quiche pan. No crust needed here. The filling bakes directly in the pan and develops golden, slightly crispy edges that add texture.

Nutritional yeast is doing the heavy lifting on flavor. Those two tablespoons add a savory, umami-rich depth that mimics the cheesy quality of a traditional quiche. Without it, the filling would taste flat and bland.

Pro Tips

• Press the tofu for 15-20 minutes before mashing to remove excess water for a firmer set
• Mash thoroughly so the texture is smooth and even, not chunky
• Cook the vegetables until fully soft before mixing in; residual crunch won’t soften further during baking
• Let the quiche cool for 10 minutes before slicing so it holds its shape

Variations

• Add a pinch of turmeric for a more egg-like golden color throughout
• Stir in sun-dried tomatoes and fresh basil for an Italian-inspired version
• Use a pre-made vegan pie crust if you prefer the traditional quiche look with a flaky shell