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Love is in my Tummy

Plant-based flavor

June 13, 2018 By Tina Dawson 20 Comments

Vegan Quiche w/ Zucchini + Corn

This no-tofu Vegan Quiche w/ Zucchini, Corn, Peppers is so rich and flavorful, that you’ll forget that it’s vegan!

This no-tofu Vegan Quiche w/ Zucchini, Corn, Peppers is so amazing, no one will ever know that it's vegan!

I miss eggs. There! I said it!!! I miss the ease and comfort of eggs on a Saturday morning! I miss all the amazing breakfasts in my life that centered around eggs. Eggs and cheese, but we’ll do cheese another day. Today, is all about the eggs. Sure, early vegans in their infinite wisdom have found a way to substitute eggs with chickpeas and ground flaxseed and banana and applesauce in baked goods, but I miss the unmistakably jiggly texture of warm eggs in the morning. Don’t even get me started on a runny yolk running down toast. *tears!*

It all began the weekend before last when for no apparent reason, I was reminded of how much I miss eggs and since that thought crept into my head, try as I did, I couldn’t get rid of it. It was quiches that I craved, why I cannot say. In fact, I think I’ve had quiches just once or twice in my whole life, but suddenly it was all I wanted in my life to feel happy again.

So obviously, I went to the internet to see if someone else had already found the answer to my problem. Sadly, all the solutions for a vegan quiche began with one unappetizing word: tofu. I can totally see the texture working out, but I have yet to come to terms with the flavor of soy on Saturday morning. I went to my drawing board and began to list down all the possible ingredients  (besides tofu) that could make it work.

This no-tofu Vegan Quiche w/ Zucchini, Corn, Peppers is so amazing, no one will ever know that it's vegan!

I remembered this eggless custard (woah! there’s an oxymoron for you!) I grew up eating. It was made with Brown and Polsen’s Vanilla Custard powder that you boiled with whole milk and refrigerate to create a jiggly custard, set to perfection. It was absolutely stellar when served chilled in the summer with fresh mangoes; the perfect balance of creamy, fragrant, sweet and tang. The main ingredient of this magical custard powder was cornstarch. Would the same concept work for a quiche too??? It was just mad enough to warrant a try, and I have a thing for crazy ideas that are too good to be true.

I am so glad that I did give it a try because this one was a phenomenal success. It had the jiggle and everything when it came out of the oven, and after leaving it alone for a few minutes to cool down, set to a perfect custard, smelling like Italian herbs basking under the sun. And the crust, ugh! Buttery crisp, melt-in-your-mouth and not soggy at all!!!!

This no-tofu Vegan Quiche w/ Zucchini, Corn, Peppers is so amazing, no one will ever know that it's vegan!

I thickened the coconut milk filling with cornstarch and chickpea flour. Why? While the cornstarch does its job invisibly, I felt that the nuttiness of the chickpea flour would add to the flavor profile of the dish, besides lending a touch of golden sheen to the quiche, the color that usually comes from the yolk.

While the crust is blind baking in the oven, roast the vegetables. Make sure that you roast them, uncovered, in a way that the skin begins to sear and char here and there, but some of the pieces still retain their crunch. Your best bet is to chop them rather chunkily to attain that tightrope balance between soggy and crunchy.

While the vegetables are cooling down just a tad, make the eggless and dairy-free vegan quiche filling. This one is a cake walk. You add all the ingredients to a bowl/measuring pitcher (hopefully with a spout for a no-mess experience while pouring) and whisk to break up the lumps in the cornstarch and chickpea flour, of which there will be plenty to begin with. But hopefully by the time you’ve whisked them into submission, it’ll be a smooth and creamy concoction that pours in a smooth and steady stream.

What else now, but bake!

This no-tofu Vegan Quiche w/ Zucchini, Corn, Peppers is so amazing, no one will ever know that it's vegan!

While the entire thing should take you little more than an hour from start to finish when done efficiently, I’d still break the job into two parts: blind bake the crust the night before, roasting the vegetables and baking the morning of, for a seamless brunch experience unmarred by pastry rolling and constant oven manning.

And for more flavor infusion, toss a sprig of rosemary or thyme on top of that quiche before it goes into the oven. Let your home swirl in a delicious and soothing aroma, a teaser-of-sorts, if you will, as you wait for your quiche to be ready. When it does, after allowing it a few moments to set as it cools, slice in and savor the eggless, dairy-free Vegan Quiche that’s soft, creamy, luscious, jiggly and more!

This no-tofu Vegan Quiche w/ Zucchini, Corn, Peppers is so amazing, no one will ever know that it's vegan!

When you make this delicious delicious Vegan Quiche (which I really think you SHOULD!), be sure to SHARE YOUR PHOTOS with me through Facebook, Instagram or Twitter. I’d love to see what you cook from here!

Vegan Quiche w/ Zucchini +Corn

Created by Tina Dawson on June 12, 2018

This no-tofu Vegan Quiche w/ Zucchini, Corn, Peppers is so amazing, no one will ever know that it's vegan!

  • Prep Time:20m
  • Cook Time:50m
  • Total Time:1h 10m
  • Serves: 4
  • Yield: One 9" quiche

Ingredients

For the pie crust

  • 80 g (1/3 c) coconut oil
  • 134 g (1 c) all purpose flour (unbleached)
  • 6 g (1 tsp) salt
  • 50 g (3 tbsp) cold water

For roasting vegetables

  • 1 tbsp. vegetable oil
  • 100 g (1/4) yellow onion, roughly chopped
  • 75 g (1/2) bell pepper, roughly chopped
  • 170 g (1 medium) zucchini, roughly chopped
  • 140 g (1) roma tomato, de-seeded, roughly chopped
  • 60 g (1/2 c) frozen corn kernels
  • 5 -6 spinach leaves
  • 1/4 tsp. dried italian herb seasoning

For the quiche filling

  • 250 mL canned coconut milk
  • 3 tbsp. chickpea flour (besan)
  • 1 1/4 tsp. cornstarch
  • 2 g (1 tsp) garlic powder
  • 1/4 tsp. paprika
  • pinch of ground turmeric
  • pinch of dried italian herb seasoning
  • Salt, to taste

Instructions

Make the pie crust dough

  1. Refrigerate the coconut oil, stirring every 5 minutes as it begins to harden until the clear liquid turns into a scoopable, grainy consistency.
  2. Preheat oven to 425°F/220°C. Re-position the oven baking rack to the lower middle slot. Place a pie tin on a baking tray. Set aside.
  3. Combine flour and salt in a bowl. Add the coconut oil to the flour and using a fork, mix by cutting the oil into the flour, until it resembles wet sand. Add the cold water and bring together with a spoon. Then use your hands to shape it into a ball.
  4. Note: If it's too soft, refrigerate for a few minutes before rolling out.
  5. Roll the dough into a circle that it slightly larger than your pie tin. Transfer the rolled dough onto the pie tin and press down the sides. Trim excess dough around the edges, using the trimmed bits to patch up any areas that appear broken or misshapen.
  6. Cover the top of the pie dough with foil/parchment paper and fill upto the brim with pie weights or large lentils (like chickpeas).
  7. Bake in the preheated oven at 425°F/220°C for 15 minutes on the lower middle rack. Then remove the pie weights and foil, prick the pie crust lightly with a fork (without going all the way through the crust) and continue baking for 10 more minutes until the edges and bottom is golden brown and crisp.
  8. Remove from the oven and cool on a wire rack, still in the pie tin.

Roast the vegetables

  1. Heat oil in a large saucepan. Add the roughly chopped onions, zucchini and peppers, and roast on medium heat until the edges begin to turn brown. Add the tomatoes and corn, continue to saute until the excess moisture is gone. Turn off the heat, stir in the spinach and dried Italian herbs and set aside to cool.
  2. Preheat oven to 400°F/200°C. Re-position the oven baking rack to the center slot.

Make the quiche filling

  1. Combine coconut milk, chickpea flour, cornstarch, garlic powder, paprika, Italian dried herb seasoning and salt in a bowl. Using a small whisk, stir until no lumps remain.

Assemble

  1. Transfer the roasted vegetables to the blind baked pie crust. Pour in the quiche filling, making sure that the liquid fills all the spaces between the vegetables.

Bake!

  1. Bake the quiche in the preheated oven at 400°F/200°C on the middle rack for 20 minutes. Cover with foil and continue baking for 10 more minutes until the quiche is set.
  2. Transfer to a cooling rack to cool slightly before serving warm.
  • Print

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Filed Under: All Recipes, Breakfast, Cuisines, French, Vegan, Vegetarian Tagged With: Coconut milk, pie crust, quiche

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Reader Interactions

Comments

  1. Holly says

    August 28, 2019 at 1:35 am

    Hi there!
    This tart looks great! How was the flavor from the coconut milk? Was it very coconutty? Wondering if you could sub almond or other dairy free milk?
    Cheers!

    Reply
    • Tina Dawson says

      August 28, 2019 at 4:16 pm

      Hey Holly! Excellent point. Yes, the flavor of coconut milk comes through the quiche, but if you’re not a fan, you should be able to substitute other plant-based milks – just make sure that the thickness of your other plant milks match the concentration of canned coconut milk, otherwise the liquid to cornstarch ratio could be affected, resulting in a watery filling. I hope it helps!

      Reply
  2. Natalie says

    July 18, 2018 at 5:39 pm

    This is awesome!! Eggs have been hard for me too – I’ve been making panisse, but it is a bit more dense than this sounds. This sounds perfect!!

    Reply
    • Tina Dawson says

      July 20, 2018 at 3:51 pm

      I just checked out what Panisse is. I’ll have to reserve judgement until I try it. I hope the quiche doesn’t disappoint!

      Reply
  3. All That I'm Eating says

    June 14, 2018 at 11:10 am

    This sounds great and it’s so full of different veggies, textures and flavours.

    Reply
    • Tina Dawson says

      June 14, 2018 at 4:11 pm

      Thanks, I hope you try it!

      Reply
  4. Danielle says

    June 13, 2018 at 12:22 pm

    Beautiful pictures! This looks really good!

    Reply
    • Tina Dawson says

      June 14, 2018 at 8:43 am

      Thanks Danielle!

      Reply
  5. Tanya says

    June 13, 2018 at 11:56 am

    That looks so delicious Tina, Im going to try this for sure.

    Reply
    • Tina Dawson says

      June 14, 2018 at 8:43 am

      OMG Yaaay!!! I SO SO hope you like it Tanya!!!

      Reply
  6. Linda says

    June 13, 2018 at 11:32 am

    What a fantastic job you did figuring out how to make a quiche without eggs! I love playing around in the kitchen too but this one was just utter brilliance on your part. Love not using tofu, of which I’m not a fan of, and instead making a custard with chickpea flour, cornstarch and coconut milk. And you topped yourself by roasting the vegetables which brings out so much flavor. Definitely want to give this a try!

    Reply
    • Tina Dawson says

      June 14, 2018 at 8:44 am

      Yes please!!!! It really wasn’t much creative work once I figured out that the ingredient list of the Brown n Polsen custard powder basically said cornstarch. The rest worked out themselves. I am really big on flavor, so there’s no way I was making a quiche without a medley of roasted vegetables!!!! 🙂

      Reply
    • TIFFANY L Balagna says

      April 18, 2020 at 12:53 pm

      This looks so beautiful. My attempt at it is not setting up we’ll, in the middle. Are there any tips/cheats/hacks/short cuts to help with that? I’m tempted to microwave the while thing for a minute, but at what cost?!

      Reply
      • Tina Dawson says

        April 23, 2020 at 4:36 pm

        I think the culprit could be the coconut milk. If it’s not thick enough, the cornstarch in the recipe would be insufficient to thicken the liquid. You could try baking for a little while longer until it sets fully. And next time, try a touch more cornstarch.

        Reply
  7. rebecca says

    June 13, 2018 at 11:29 am

    gorgeous photos! and this looks absolutely delicious! totally want to try it

    Reply
    • Tina Dawson says

      June 14, 2018 at 8:44 am

      Thanks Rebeccaaa!

      Reply
  8. Shanika says

    June 13, 2018 at 11:15 am

    Quiche is one of the dishes I’m looking forward to trying and this recipe sounds so good! I love zucchini so this definitely works!

    Reply
    • Tina Dawson says

      June 14, 2018 at 8:45 am

      Yes please!!!!! Zucchini-up as much as you like! In fact, do just a zucchini and corn one.

      Reply
  9. Katie Doyle says

    June 13, 2018 at 10:58 am

    I’ve never seen a quiche recipe with corn in it, but I love the sound of that! There are so many good veggies in this that I bet each slice is really filling.

    Reply
    • Tina Dawson says

      June 14, 2018 at 8:46 am

      It definitely is a very filling meal – a decdent sized slice, some tea and some fruits power me through the afternoon.

      Reply

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Hi! I'm Tina - the human behind all the content you see on this blog. Welcome to my little corner of the internet where I create flavorful and unique plant-based recipes.

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