No-Waste Seasonal Vegetable-Filled Vegan Quiche Recipe – The Beet

Quiche can be served for breakfast, brunch, lunch, dinner, or as a filling snack any time of the day. It’s delicious both warm, straight out of the oven, or chilled from the fridge.
This quiche has a simple flaky crust with an extremely creamy, luscious, and egg-like filling with a slightly cheesy flavor. To achieve the traditional eggy quiche we use tofu and chickpea flour for the perfect texture, and a pinch of black salt (also known as Kala namak) for the taste. If you prefer a soft, almost melty filling, bake the quiche for about 45 minutes. This version is best served fresh. For a harder (and easier to slice version) bake your quiche for about an hour total. Baking time might vary depending on your oven and baking dish, so toothpick taste your quiche before removing it from the oven.
One of the things we love the most about this vegan quiche is that it's very customizable. You can double the filling if you prefer fewer veggies and more eggy and cheesy goodness. Or add extra vegan cheese to the mixture for an even richer texture.
We hate wasting fresh vegetables bought from the farmstand, the CSA, or the local market. This recipe is great for using up any leftover veggies from the fridge or freezer. You can even use vegetable scraps here. Carrot peels, carrot tops, potato skins, kale stems, broccoli stems, mushroom stems, wilted greens, or herb stems are just a few of the things that work well.
Choose veggies that are in season, and make spring, summer, fall, or winter versions. Or just use anything that you have on the bottom of your fridge. With this recipe, you don’t have to waste any random vegetable anymore. You can use your wilted greens, vegetable peels, leftover frozen veg mix, or half-empty cans of beans.
If you don’t have enough leftover veggies at the moment, simply collect all your sad-looking produce in a bag or container in the freezer. Then once you have enough, make quiche!
In general, you can choose whatever raw, steamed, or grilled vegetables you like for this quiche. Tomato, spinach, mixed mushroom, green peas, zucchini, kale, pumpkin, sun-dried tomato, broccoli, or leek work especially great here. Chop the vegetables into smaller pieces, and slice starchy vegetable paper-thin using a mandoline slicer or vegetable peeler. Play around with different cuts to make things visually interesting.
You can also make mini quiches instead of a large one. Small tartlet ramekins work the best here. Try playing around with vegetable combinations: Classic spinach-tomato, a healthy green version with asparagus, green peas, and broccoli, a kid-friendly zucchini and sweet potato one, or our fall version here. We used a mixture of Brussels sprout, sweet potato, carrot, parsnip, potato, beetroot, chanterelle mushroom, and red onion.
Prep time: 25 minutes
Cook/baking time: 45 minutes
Serves 6-8
For the pie crust:
For the filling:
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Calories 330 | Total Fat 15g | Saturated Fat 2.7g | Sodium 464mg | Total Carbohydrates 38g | Dietary Fiber 5.9g | Total Sugars 4.8g | Protein 12.4g | Calcium 197mg | Iron 3mg | Potassium 331mg |