This Vegan Mushroom and Broccoli Quiche with a Potato Crust features a crispy potato base and a rich filling of tender broccoli, sliced mushrooms, sweet corn, and a creamy tofu blend, making this quiche a flavourful and hearty dish. Perfect for any meal, it holds together beautifully and is both quick to prepare and incredibly satisfying.
I wanted something different for dinner today; different from rice and curry, or noodles and stir fry. I thought a quiche might be nice. But I did not want to be rolling pastry to make a crust and my freezer is too small to keep any frozen pastry dough, which means I can never store the ready-made ones. So I thought of veganising this potato-based quiche from the Gluten Free Cooking School blog I saw the other day. And it was really nice. My version is not gluten-free but it is easy to just omit the flour in the recipe, or substitute with cornstarch or potato starch.
This quiche was so quick to make and it could even be cut nicely without falling apart. Everything held together nicely! It was so tasty too and very filling! We had this with some fresh salad on the side. I’ve put the recipe down as four servings although there was only just a little bit left after BoyfriendLovlie and I had seconds!
How to make Mushroom and Broccoli Quiche with Potato Crust
Peel and slice the potatoes thinly. Grease a rectangle (or round) dish with some vegetable oil. Arrange the potatoes at the bottom in 2 layers or so. And put in the oven for 15 minutes.
In a wok or deep fry pan, add 1 tablespoon of vegetable oil.
Toss in the chopped onions, broccoli florets and mushrooms.
Stir fry for a few minutes.
Add salt to taste and let cook until half done. Set aside.
Mash the tofu until very smooth. Then add the soymilk and whisk well to obtain a very smooth consistency. (I haven’t bought a blender yet since moving to Dublin, but you can use a blender if you have one.)
Add salt (about 1 teaspoon or to taste), thyme, pepper and flour. Mix or blend well.
Spread some of the tofu mixture in between the potatoes (that you would have removed from the oven). This is optional but I found that it helped the potatoes to hold together better. I lifted a layer of the potatoes and spread some of the tofu mixture then placed the potatoes back.
Add the rest of the tofu mixture to the vegetables. Add the sweet corn.
Pour this mixture into the dish onto the potatoes.
Sprinkle with some dried thyme and pepper.
Bake for 40 minutes or until firm. I covered the quiche with some foil halfway through the baking as the top was starting to over-grill.
Remove from the oven and allow to cool for about 10 minutes before cutting.
Vegan Mushroom and Broccoli Quiche with Potato Crust
A savoury Vegan Mushroom and Broccoli Quiche with a crispy potato crust, filled with tender vegetables and a creamy tofu blend. Perfect for any meal, this dish is both hearty and delicious.
Ingredients
- 2 potatoes
- 1 small broccoli, cut into florets (approx. 2 cups)
- 1 onion, chopped
- 4 - 5 large mushrooms, sliced
- ½ cup canned sweet corn, drained
- 1 block tofu (375 g), preferably silken tofu
- ½ cup soy milk (120 ml)
- 1 tablespoon all-purpose flour (use cornstarch or potato starch for gluten-free, or omit)
- ½ teaspoon dried thyme
- Vegetable oil
- Salt and pepper to taste
Instructions
- Preheat Oven: Preheat your oven to 180°C (350°F).
- Prepare Potato Crust: Peel and thinly slice the potatoes. Grease a rectangle or round baking dish with vegetable oil. Arrange the potato slices in two layers at the bottom of the dish. Bake in the oven for 15 minutes.
- Cook Vegetables: Heat 1 tablespoon of vegetable oil in a wok or deep frying pan. Add the chopped onions, broccoli florets, and sliced mushrooms. Stir-fry for a few minutes, adding salt to taste, until the vegetables are half-cooked. Set aside.
- Prepare Tofu Mixture: Mash the tofu until very smooth. Add the soy milk and whisk well to achieve a creamy consistency. (A blender can be used for a smoother mixture.) Season with salt (about 1 teaspoon or to taste), thyme, pepper, and flour (if using). Mix or blend thoroughly.
- Layer Potatoes: Remove the partially baked potatoes from the oven. Spread some of the tofu mixture between the potato layers to help them hold together better. Lift a layer of potatoes, spread some tofu mixture, then place the potatoes back.
- Combine Filling: Add the remaining tofu mixture to the cooked vegetables along with the sweet corn. Mix well.
- Assemble Quiche: Pour the vegetable and tofu mixture over the potato crust in the baking dish. Sprinkle with additional dried thyme and pepper.
- Bake: Bake for 40 minutes or until firm. If the top begins to brown too quickly, cover the quiche with foil halfway through the baking time.
- Cool and Serve: Remove from the oven and allow the quiche to cool for about 10 minutes before cutting. Serve warm and enjoy!
The photo on this post has been updated. Below is the older version that was originally shared with the recipe.
Sounds delicious! And the presentation is gorgeous as well!!
Thanks! This was a great dinner…I’ll make it more often I think!
Mmm, this looks lovely!! Yummy 🙂
miam miam comme d’habitude :p
Oh my! This looks fantasic! 🙂 YUM! Droool!
This looks so good!
Oh, very nice! This sounds like it would be an awesome brunch offering.
Hi Lovely butterfly!
Your blog is great 😀 I highly appreciate it.
I always wanted to follow such a like blog!
Happy blogging and best regards. 😀
http://ashesh.ramjeeawon.info
sounds amazing!
this looks so super yummy. i will have to try making it, for sure. had no idea you could make vegan quiche! will have to try whipping up a gluten-free version. mmm.
was reading the vitamix post on bittersweet and saw that you were looking/lusting for one 🙂
in case you do end up ordering one, here’s a coupon code to get free shipping ($25 US, $35 Cdn):
https://secure.vitamix.com/redirect.aspx?index.aspx?COUPON=06-003915
Please pass it on! 🙂
i had just made this tonight and it came out watery. did you drain your tofu before using it?
I usually remove the tofu block from the water it comes with in the container. But the block itself, I use it as it. Not sure why yours came out watery. Maybe try with less soymilk if the consistency is already runny, sometimes it depends on the tofu you are using as well. Some are more pressed than others therefore contain less water. The consistency should be slightly less runny than pancake batter.
I made it for dinner. Amazing! Thank you very much for this.
Marta
I made this with my grandma tonight for dinner and it was amazing! THANK YOU!!! 🙂 We loved it.
Yay! That’s awesome. 🙂