Baked Vegan Zucchini Quiche

This recipe is a delicious plant-based and vegan dish that is perfect for any occasion, especially in the fall season. This quiche is packed with nutritious veggies, and it's easy to make.

Print Recipe

Prep Time 30

Cook Time 30

Total Time 1

Course Appetizer

Cuisine American

Servings servings

Calories 294 kcal

Ingredients

Let's gather the ingredients!

Pie crust:

8 ounces all-purpose flour
1 tsp kosher salt
4 ounces coconut oil
2-3 tbsp water cold

Filling

1 large zucchini sliced
2 large tomatoes sliced
3 small shallots chopped
2 cloves garlic minced
1 package firm tofu
4 tbsp dijon mustard
3 tbsp nutritional yeast
2 tsp turmeric
salt and pepper to taste

Instructions

Let's Begin!

In a large mixing bowl, combine the all-purpose flour, kosher salt, and vegan butter until becomes crumbled.
Gently add the cold water until the dough forms. Add more water if it's too dry, and add more flour if it's too wet.
Using plastic wrap, cover the dough and let it sit in the refrigerator for 30 minutes.
In a floured surface area, roll the dough and using your hands lightly press the dough and form it into a pie crust. Refrigerate until ready to fill.
In a skillet over medium-high heat, heat the oil and saute the shallots until translucent, add the zucchini and garlic. Cook for 5 minutes. Set aside.
Blend until smooth the firm tofu, dijon mustard, nutritional yeast, turmeric, kosher salt, and black pepper.
Combine together the zucchini and tofu mixture and fill the pie crust with the combined mixtures, then top with sliced tomatoes.
Bake for 30 minutes until golden brown and firm.
Serve warm, and enjoy with family and friends!

Nutrition

Calories: 294kcalCarbohydrates: 28gProtein: 10gFat: 17gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 0.001gSodium: 381mgPotassium: 250mgFiber: 3gSugar: 2gVitamin A: 87IUVitamin C: 8mgCalcium: 83mgIron: 3mg

Keyword Easy to Make, Healthy, Quiche, Vegan, Zucchini

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