Vegan “Coronation Quiche” recipe.
A delicious plant-based quiche made with spinach, onion and fresh tarragon. The vegan cheddar cheese and white beans make it super tasty, and the homemade pie crust will have everyone coming back for seconds! Serve this vegetable quiche with a delicious green salad perfect brunch or family lunch this spring!
This recipe was inspired by Chef Mark Flanagan’s coronation quiche, which was rumored to have been served at the coronation of King Charles III this weekend. And while many people assumed that the official coronation quiche recipe would contain plenty of garden vegetables and springy herbs, there was much speculation as to what the exact the ingredients would be
Luckily, the royal chef share the recipe in the days leading up to coronation weekend, so the secret is out! The quiche will contain fresh garden spinach, onion, cheddar cheese, fava beans and tarragon. Well that, and lots of eggs and dairy.
So I thought it would be fun to make a plant-based, vegan version of this special quiche, made with the same tasty vegetables and herbs.
What is vegan quiche made of?
Although this is a eggless quiche recipemy vegan version of quiche is still packed with protein, and its silky texture is thanks to a combination of tofu, almond milk, and a touch of olive oil to mimic the protein-to-water-to-fat ratio of a egg
It’s light and fluffy thanks to a touch of baking powder and rich with umami from the addition of nutritional yeast.
The filling itself is simple made in a blender and comes together in minutes. Two minutes, in fact, if you remember to remove all the spices beforehand!
Ingredients to make the vegan quiche filling:
- firm tofu
- Almond milk – no sugar
- Copper powder – for the elevator
- Olive oil – for a rich taste and creamy texture
- Spices – onion powder, garlic granules, paprika, turmeric, salt and pepper
- Nutritional yeast – to create umami and a creamy, cheesy flavor
How to make vegan pie dough:
Now let’s talk about the crust. Golden, buttery, flaky pie crust is one must with quiche It transforms the dish into something more special and really fascinates in the center of the table. I do vegan cake batter with all-purpose flour, vegan butter and cold water, but it’s essential to add a touch of salt and sugar to the crust to give it flavor and color. It makes all the difference!
Do I need to rest the cake batter before baking?
Resting the dough before rolling and before baking ensures that the flour is properly hydrated (it also relaxes the gluten…also creates a tender pie crust) and also prevents the butter from melting into the dough. If the butter gets too hot, the cake batter won’t be very flaky, so be sure to let the cake batter rest as you go to prevent this from happening.
Don’t want to make your own homemade vegan pie crust for this quiche recipe? No problem, simply use a store-bought pie crust and continue with the recipe down Pre-made pie dough can often be found in the freezer section of your local grocery store, and most of them are vegan. Always check the ingredients, just in case!
How to prevent a soggy bottom quiche
The trick to making a great vegan quiche at home is to cook the vegetables before adding them to the quiche. This only takes a few minutes and helps draw moisture from the inside of the vegetables that would otherwise seep out during cooking and create a soggy crust.
What does tarragon taste like?
Tarragon is often described as having a licorice flavor, but don’t let that put you off! The overall flavor is mild and I think it’s more like anise or the subtle spiciness of fennel. I find it delicious and although the flavor mellows as it cooks, it really enhances the flavor of the greens you pair it with.
In this case, sweet onions, fresh spinach, and fresh tarragon come together to create a delicious combination that perfectly reflects the spring season.
Want to try this recipe with a different herb?
Swap the tarragon for fresh basil for a different result, but no less delicious.
Ways to serve this Quiche
Serve this vegetable quiche warm or at room temperature with a simple green salad. I like a crisp and refreshing lettuce or a delicate spring mix with a simple lemon vinaigrette. The punchy acidity complements the butter of the quiche and the crust of the pie.
Vegan “Coronation Quiche” recipe.
A delicious plant-based quiche made with spinach, onion and fresh tarragon!
For the bark
- 2½ cups all-purpose flour
- 1 teaspoon kosher salt I use Morton’s
- 2 teaspoon cane sugar
- 2 sticks cold vegan butter I use Earth Balance sticks, not the tub
- 6-7 spoon frozen water
For the Filling
- 8 oz firm tofu
- ¾ cup unsweetened almond milk
- 1 spoon olive oil
- 1 teaspoon kosher salt
- 1 teaspoon garlic granules
- ¾ teaspoon onion granules
- ¾ teaspoon paprika
- ½ teaspoon black pepper
- ¼ teaspoon turmeric
- ½ teaspoon baking powder
- ½ medium yellow onion
- 1 spoon olive oil
- 8 oz spinach
- ½ cup White beans
- ½ teaspoon garlic granules
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 1 spoon chopped fresh tarragon
- ¾ cup vegan cheddar cheese
Make the cake batter
Start by cutting the sticks of vegan butter into small cubes. Cover and refrigerate until ready to use.
Next, combine the flour, salt and sugar in a bowl. Beat to combine and then add the cold butter cubes.
Use a fork to mash the butter into the flour. You can also use clean hands to gently mash the butter and flour together.
Stop mixing when a fluffy dough appears with thick pieces of butter in pea- and almond-sized shapes.Tip: If the pieces are too small/even, the crust won’t be as flaky.
Make a well in the center of the bowl and add the cold water. Start with 6 tablespoons and add another if needed. Mix just long enough to bring the dough together into a crumbly mixture (it doesn’t need to be sticky yet), then turn it out onto a clean counter.
Knead the dough gently just long enough to come together and then stop. You don’t want to overwork the dough at this point or the crust won’t be tender and flaky. Shape the cake batter into a ball, working quickly so the butter doesn’t get too soft.
Then form the dough into a disc and wrap it tightly in cling film. Refrigerate for 2 hours or overnight.
Roll, shape, bake
Preheat oven to 425 degrees.
Unwrap one of the pie dough disks and let it come to room temperature, so it’s easy to roll out without breaking.
Then lightly flour your counter and a rolling pin and roll the dough into a 14-inch circle. I start with the roller in the middle of the disc and roll forward, back, to the side, then to the other side. Then turn the dough 90 degrees and repeat. Tip: Turn the dough every fourth time to prevent it from sticking. This helps a lot!
For a perfectly flaky crust, roll out the dough and then fold it in half. Fold in half again to create a stack: this stacking and rolling process will create more layers! – then roll it out into a 13-14 inch circle.
Place the batter in a 9-inch pie pan or 9-inch round pie pan, pressing it against the side of the pan to prevent air pockets, and trim off any excess so that only 1 inch of flown Then fold the dough under it around the edge of the pan to create a crust.
Seal the edges and prick the bottom of the cake with a fork to let the steam escape. Cover and chill for 5-10 minutes to harden the butter.
Then blind bake the dough by placing a piece of parchment paper on top and weighing it down with dried beans or cake. Bake at 425 degrees for 15 minutes.
Then remove the beans and baking paper and bake for another 5 minutes. Then remove from the oven and set aside.
Cook the vegetables
Meanwhile, dice the onions, chop the spinach and finely chop the fresh tarragon.
Then drain and rinse the beans from a can or jar, and set them aside.
In a large skillet over medium heat, add 1 tablespoon olive oil and the onions. Cook for 3 minutes, then add the spinach, garlic cloves, salt and pepper.
Cook for 2 minutes or until the spinach is wilted and there is no liquid left in the pan. Remove from heat and cool.
Make the filling
Place tofu, almond milk, olive oil, garlic granules, onion granules, paprika, turmeric, salt, pepper, baking powder and yeast nutritional in a blender. Beat for 30 seconds or until very smooth and creamy.
Spoon half of the spinach and onion mixture into the base of the pie crust. Scatter the white beans and half the cheddar cheese over the top and then add the tofu filling.
Spread the filling in an even layer, making sure the filling fits into the crust, and top with the rest of the spinach and onion mixture and the remaining cheddar cheese.