The Best Plant-based Quiche Recipe

The other day I decided to try making this 100% plant-based super healthy quiche, and it turned out AMAZING! It does take a bit of work to be honest, but it is totally worth it! The only downside is that some of the ingredients may not be available in some countries, but I’ll leave that for you to decide!

This recipe is from a Japanese plant-based recipe book called “masu masu sai sai gohan” (the orange one on the right side of the picture below). I love this book series as it includes lots of traditional Japanese plant-based recipes as well as some modern ones.

Ingredients:

• Firm tofu (momen) – 1 block (I used 200g, but I think 300g would also work)
• Garlic (minced) – 1 clove
• Olive oil – 1 Tbsp
• 1 small onion OR 1/4 large onion (thinly sliced)
• 4 Raw Shiitake Mushrooms (thinly sliced)
• 1/2 small head of broccoli (cut into florets)
• A: 1 tsp ground white sesame seeds, 1 tsp salt, a dash of pepper
• Japanese yam (nagaimo) – 1/3 cup finely grated (it should be slimy)
• Flour – 2.5 Tbsp
• Wonton wrappers (20-30 small ones)

Instructions:

1. Boil some water in a saucepan. Break up the tofu into the water. Bring to a boil again and then drain the tofu into a mesh strainer. Put something heavy on the tofu (I used a glass bowl) to force the water out and leave it like that for 10 minutes.
2. In a large frying pan, add the olive oil and garlic and cook on low heat. When it starts to smell nice, add the onions and shiitake and stir. Add the broccoli and cook until it starts to get soft. Add “A” ingredients and turn off the heat.
3. Place the strainer with the tofu in it over a large bowl and then push the tofu through the bottom of the strainer into the bowl. In the same bowl, stir in the grated Japanese yam, then the veggies, then the flour.
   
4. Preheat the oven to 190°C (375°F). Using a paper towel, spread some oil onto the quiche pan. (Side note: My quiche pan is 23cm (9in) in diameter. The recipe called for an 18cm (7in) pan, but I didn’t have a problem fitting everything.)
5. Place the wonton wrappers in the pan, covering the bottom and sides of the pan. It’s okay if they overlap. Add the filling and spread it evenly.
   
6. Bake for about 20 minutes, or until the edges turn golden-brown.
   
7. I used a pizza cutter to cut it which worked pretty well! If you cool it before cutting it might cut a bit nicer, but I couldn’t wait!
   

The edges were nice and crispy and the inside was soft and warm! Even though there is no cheese or eggs in this recipe, it smelled and tasted like quiche! It was heavenly!

I really enjoyed this recipe and I definitely will be making it again in the future! One idea for a substitute for the Japanese yam if you don’t have it in your area is you could put some okra in a blender until it becomes really slimy. I haven’t tried it, but I think it would work. Let me know in the comments what you think of this recipe! Happy cooking 🙂