Tofu & Mushroom Quiche

This recipe, provided by Thuy-vy, is entirely vegan if you use vegan margarine in your pastry dough (unfortunately we couldn’t find any, so ours is vegetarian…). A lighter take on quiche, using tofu instead of eggs, and mushrooms and light spices for a delicious soft filling!


Prep time: 30 minutes
Cooking time : 10 minutes (mushrooms) + 40 minutes
+ ~ 1 hour baking time at 200°C


  • For the Pastry
    • 200g flour
    • 75g vegetable oil (sunflower) or margarine
    • 75ml cold water
    • 1 pinch of salt
  • For the Filling
    • 2 small packs of mushrooms
    • 300g soft tofu
    • salt and pepper
    • pinch of nutmeg
    • turmeric (if you want to make it a little spicy)


  1. Pre-heat your oven to 200C.
  2. Start with the pastry: mix all the ingredients with your hands (if you use margarine, keep it as cold as possible)
  3. Once combined, press together into a ball, wrap it (or pop it in some tupperware) and put it aside in the fridge.
  4. While it chills, cook the mushrooms in a saucepan. Don’t forget to season with the spices to your taste.
  5. Throw away the extra water released from the mushrooms (or cook on a low heat until it has all evaporated)
  6. Blend the tofu in a blender until liquid-like.
  7. Take the dough from the fridge and roll it out to 0.5cm thickness.
  8. Oil a 30cm tart tin (or any cake tin will do), and lay the dough in the tin, making sure to press gently into each corner. Remove any extra dough with a knife. (If you want, you can roll the extra dough again and make a shape to put on the top your quiche as a decoration.)
  9. Fill the pastry with the mushrooms and the tofu (and add any decorative pastry on top).
  10. Put it in the oven for about 45 minutes at 200°C. When the top of the quiche is brown and when it doesn’t wobble anymore, it’s done!