Go Back

Nuts For Cheese Vegan Chipotle Cheddar Quiche

Rich and oh so creamy, this vegan chipotle cheddar quiche is always a welcome treat. Enjoy it for breakfast or serve it with a side salad and a tall glass of something light.
Prep Time 45 mins
Cook Time 1 hr

Equipment

  • food processor

Ingredients
  

Crust

  • 3 tbsp boiling water
  • 1 ½ cups all-purpose flour
  • ½ cup sunflower oil or grapeseed or vegetable oil
  • ½ tsp baking powder
  • 1 tsp salt

Quiche Filling

  • ½ 120 g package of Nuts for Cheese Cultured Cashew Chipotle Cheddar
  • ¼ cup Nuts for Butter Cultured Cadhew Spread, melted
  • 1 tbsp extra virgin olive oil
  • 1 large onion, diced
  • 2 cups cremini mushrooms, diced
  • 2 16 oz packages of extra-firm tofu
  • ¼ cup plant-based milk
  • cup nutritional yeast
  • 2 tsp kosher salt
  • ½ tsp black pepper
  • cup shredded vegan cheese
  • 2 handfuls of spinach

Instructions
 

Crust

  • Mix the flour, baking soda and salt in a medium sized mixing bowl until well combined. Pour in oil and boiling water, and mix well until it can be manipulated into a ball. Add more water if needed.
  • On a piece of parchment paper, smooth out the ball of dough. Cover it up with the second piece of parchment paper, and using a rolling pin, roll the dough flat.
  • Remove the top sheet. Using the bottom piece of parchment, flip the crust into a pie dish and peel off parchment paper.
  • Using your fingers, delicately pinch around the edges to stick the crust to the pie dish.

Quiche Filling

  • Preheat your oven to 400 degrees F.
  • Dice the onion. In a skillet, add olive oil and sauté diced onions over medium heat until fragrant and translucent.
  • Add in diced cremini mushrooms. Sprinkle in salt and continue to sauté until mushrooms start to release their juices.
  • Add in two handfuls of spinach and stir for a few moments until the spinach begins to wilt. Kill the heat.
  • Break up extra firm tofu into smaller pieces, and add to a food processor. Add in nutritional yeast, melted cashew butter, salt, and pepper, and blend until the mixture is crumbly.
  • Slowly mix in plant-based milk, adding only 1 tbsp at a time. Blend until the mixture turns into a very thick paste. Add more milk if needed.
  • In a separate bowl, combine tofu mixture with the sautéed vegetables, and Nuts For Cheese's chipotle cheddar cashew cheese. Mix well.
  • Add the mixture into the already-formed pie crust, and smooth evenly into the dish. Bake at 400 degrees F for 1 hour, or until top looks nicely golden.
  • Brush the quiche with melted cashew butter, and allow 10 minutes to cool and firm. Enjoy!