Mediterranean Crustless Tofu Quiche for 2 🌱
A creamy, savoury vegan quiche made with silken tofu and roasted Mediterranean vegetables. High in protein and easy to make. The secret is to keep the vegetables nice and dry and bake the filling in a shallow dish — otherwise you risk the dreaded burnt top + raw tofu swamp in the middle. 😆
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Creamy Mediterranean Silken Tofu Quiche for 2
- Yield: For two servings 1x
- Category: Breakfast, Dinner, Lunch
- Method: Baking
- Diet: Dairy-Free, Gluten-Free, Low-Carb, Vegan
Ingredients
Scale
Ingredients
- 300 g firm silken tofu
- 3 tbsp chickpea flour
- 1 tbsp cornflour/cornstarch
- 120–150 g well-roasted Mediterranean vegetables, cooled, such as courgette, red pepper, aubergine, onion and tomato
- 2 tbsp unsweetened plain soy yoghurt for a creamier texture
- 1 tbsp lemon juice
- 1 tsp white miso
- 1 tbsp nutritional yeast flakes
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp black pepper
- ¼ tsp salt, or to taste
- ¼ tsp kala namak, optional, for an egg-like flavour
- 1–2 tbsp chopped fresh herbs, optional, such as basil, parsley or oregano
Instructions
Method
- Preheat the oven to 175°C conventional / 160°C fan.
- Make sure your roasted vegetables are well cooked and fairly dry. Allow them to cool and blot away any obvious excess moisture, particularly from courgettes and tomatoes.
- Add the silken tofu, chickpea flour, cornflour, soy yoghurt, lemon juice, miso, nutritional yeast, garlic powder, onion powder, black pepper, salt and optional kala namak to a blender or food processor.
- Blend until completely smooth and creamy.
- Gently fold in the roasted vegetables and fresh herbs, if using. I added some vegetables on the bottom of my ramekin so when I tipped it out, the veggies were visible.
- Spoon into a shallow baking dish and smooth the surface. For the most reliable result, keep the filling approximately 3 cm deep.
- Bake for approximately 40–50 minutes, until the edges are firm and lightly browned and the centre is set with only a slight wobble.
- If the top begins to brown too quickly, cover loosely with foil and continue baking.
- For an air fryer: cook at 170°C for approximately 20–25 minutes, checking from 20 minutes. If the centre is still very soft, continue cooking in 3–5 minute intervals. Mine took 25min in an air frier.
- Allow the quiche to rest for at least 30 minutes before slicing. It firms substantially as it cools.
- For particularly neat, firm slices, refrigerate for 1–2 hours before serving or reheating.
Notes
Important
The two things that make the biggest difference are:
Dry vegetables + a shallow bake.
If your vegetables are watery or the filling is too deep, the outside can brown long before the middle has properly set.
