My kids love quiche, but I’m trying to avoid eggs. What is a good replacement?
Creating an egg-free quiche is easy and delicious! Start by draining 1 block (about 15 ounces) of extra-firm tofu. Break the tofu into chunks, and add to a blender, with 3 tablespoons nondairy milk, 2 teaspoons tamari, 1 teaspoon ground turmeric, 2 teaspoons olive oil, and any other dried herbs or spices you like.
Blend until smooth, transfer to a bowl, and fold in 3⁄4 cup of shredded, nondairy cheese. Stir in extras like chopped onions, peppers, spinach or mushrooms. Pour the tofu mixture into a partially baked and cooled 9-inch piecrust. (For gluten-free, crustless quiche, pour the tofu mixture directly into a generously oiled 9-inch pie plate.)
Bake at 350° for 35 to 45 minutes, until quiche starts to crack. Let cool 20 minutes. Carefully slice into wedges (quiche will be soft when warm), or refrigerate 6 hours and serve cold (quiche will firm up, once chilled).
Laura Theodore is a celebrity vegan chef and award-winning cookbook author. She is also co-creator of the Jazzy Vegetarian cooking series on public television and host of Jazzy Vegetarian Radio, a weekly podcast on Unity Online Radio. Her latest cookbook is Vegan for Everyone (Scribe, 2020).
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