Vegan mushroom and tomato quiche with slice taken out.

Vegan mushroom and tomato quiche for brunch or brekkie. Photo by SAMFA

Vegan mushroom and tomato quiche for brunch or brekkie

Enjoy a beautiful and nutritious brunch meal with friends when you bring out this vegan mushroom and tomato quiche this weekend.

Vegan mushroom and tomato quiche with slice taken out.

Vegan mushroom and tomato quiche for brunch or brekkie. Photo by SAMFA

Brunch is one of those classic friendship get-togethers that lets you eat some of your favourite food in the morning with a sneaky cocktail and a whole lot of laughs. Slices of quiche are often on the menu and when it’s your turn to cook, you need to bring out all the stops. This vegan mushroom and tomato quiche is full of nutritious ingredients that will make anybody following a plan-based diet feel happy but also for those who enjoy regular quiche dishes.

Vegan mushroom and tomato quiche tips

Tofu is high in protein and when making this scrambled egg-style mixture, will still have the same texture and flavour you’re used to. Mushrooms are full of fibre and meaty texture that you want. The cherry tomatoes and greens add more of those healthy ingredients while also providing colour and flavour. The crust is easy to make and adds some great crunch to the party and is best served with a green salad on the side and some tasty cocktails.

ALSO READ: Italian chicken skillet with tomato and mushrooms recipe

Enjoy a beautiful and nutritious brunch meal with friends when you bring out this vegan mushroom and tomato quiche this weekend.

Vegan mushroom and tomato quiche recipe

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Recipe by South African Mushroom Farmers’ Association Course: Main, BreakfastCuisine: South AfricanDifficulty: Easy
Servings

6

servings
Prep time

20

minutes
Cooking time

15

minutes
Baking Time

60

minutes
Total time

1

hour 

35

minutes

Ingredients

  • For the crust
  • 190 g 190 flour

  • 1 pinch 1 sea salt

  • 115 g 115 plant-based/vegan *butter, fridge cold

  • 60-90 ml 60-90 ice cold water

  • For the filling
  • 500 g 500 portabellini mushrooms, sliced

  • ½ ½ white onion, finely diced

  • 2 cloves 2 garlic, minced

  • 100 g 100 cherry tomatoes, sliced in half

  • 2 tbsp 2 fresh chives, chopped

  • 500 g 500 firm block tofu, lightly pressed between clean dishcloths to dry well

  • 125 ml 125 oat milk or your favourite plant based milk

  • 3 tbsp 3 nutritional yeast

  • 1 tsp 1 sea salt

  • ½ tsp ½ freshly ground black pepper

  • ¼ tsp ¼ turmeric, for the eggy colour

  • ½ tsp ½ baking powder

  • 4 tbsp 4 vegan cheese, grated

  • Extras
  • baby green leaf salad, for serving

  • olive oil, for cooking

  • salt and pepper, to taste

Method

  • For the crust
  • Place the flour, salt and plant based butter in a food processor. Pulse until roughly combined. Slowly drizzle in enough ice cold water until the dough just comes together.
  • Place the dough on a clean work surface and bring it together into a ball. Flatten into a disk and wrap well in cling film. Place in the fridge and leave to rest while you prepare the filling.
  • When ready to bake – preheat oven to 180°C with the fan on.
  • Roll out the crust on a lightly floured surface.
  • Fill a ± 24cm pie / quiche baking dish. Trim the edges and prick the base well with a fork. Place a piece of baking paper in the crust and fill with baking beans/rice.
  • Pre-bake crust for 15 minutes. Remove the baking beans and bake again for another 5-7 minutes. Set aside.
  • For the filling
  • Heat a drizzle of olive oil in a large frying pan. Add the portabellini mushrooms and cook over high heat until golden brown. Add the onion and cook until tender. Add the garlic and cook for a minute until fragrant. Season everything well with salt and pepper. Remove from the heat and allow to cool.
  • In a high powered blender, add the pressed tofu, oat milk, nutritional yeast, salt, pepper, turmeric, baking powder and vegan cheese. Blend on high until completely smooth.
  • Add the cooked mushroom filling to the pre-baked pie crust. Reserve some mushrooms for the top. Add the cherry tomatoes and chives. Pour the tofu mixture over and lightly stir to combine. Scatter the remaining mushrooms and a few cherry tomatoes on top.
  • Baking
  • Bake the filling at 180˚C for ± 40 minutes until the top is golden brown and the quiche is cooked through and set. Cover with tinfoil if browning too much.
  • Allow to cool for about 15 minutes, then slice into portions and serve.

Notes

  • You can also use solid coconut oil but unrefined coconut oil has a strong coconut taste. You can aim for “aroma free” coconut oil if you don’t want the taste of coconut.

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