Mushroom and pear quiche

A little savory and a little sweet, this mushroom and pear quiche is all about balance and the delicate interplay of subtle flavors. And it doesn’t end with just mushrooms and pears, we pack ours full with a garden of good stuff, a sumptuous smorgasbord of veggies.
And don’t think for a second that vegan quiche can’t nail the texture of the classic egg-based version. The tofu and vegan yogurt blend together to form that light and fluffy cloud of quiche-y goodness that might even surpass the original.
In fact, we’d be willing to bet that your friends and family won’t even be able to tell this beauty is vegan at all.
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Ingredients

  • 1 circular store-bought quiche crust
  • 14 oz tofu drained
  • cup vegan yogurt
  • ½ cup almond milk if needed
  • 4 tablespoons olive oil
  • 1 garlic clove chopped
  • cup onion sliced
  • 1 cup mushrooms sliced
  • 1 cup zucchini sliced
  • 3/4 cup cherry tomatoes sliced
  • ¾ cup pears diced
  • 1 teaspoon dried thyme
  • 1 teaspoon ground turmeric
  • 1 teaspoon paprika
  • 2 teaspoons salt
  • 1 teaspoon ground black pepper

Instructions

  • Preheat the oven to 350ºF / 175ºC.
  • Pour olive oil into a large nonstick skillet and heat over medium-high heat. Sauté onions and garlic for 4 minutes, then add in zucchini, mushrooms, pears and cherry tomatoes. Sprinkle with turmeric, paprika, dried thyme, salt and ground black pepper, and cook, stirring frequently, until slightly browned.
  • Put tofu, vegan yoghurt and a pinch of salt in a large bowl, then process using a hand blender. Add almond milk if needed to create a smooth and creamy texture. Once done, pour the mixture into another bowl.
  • Add in the cooked vegetables and pears and mix until combined.
  • Put the store-bought quiche crust in a tart pan and pour in the filling.
  • Bake at 350°F until the center is just set, for about 40 to 45 minutes.
  • Move to a rack and let cool before slicing.