I've been on a bit of a quiche kick lately.
Before I was vegan, I didn't mind quiche but I always found it rather heavy.
Vegan quiche, in my opinion, is so much better!
I made this quiche from Oh She Glows when our lovely friends came over for lunch on New Year's Eve.
The filling is made with firm tofu, mushrooms, sun dried tomatoes and spinach. The crust (which I especially loved) is made with ground almonds, oats and herbs. No flour!
I really enjoyed it, and it was a hit with our friends.
My partner, however, was not so convinced. He said it tasted too much like scrambled tofu. Glaring at him, I said yes, and what's wrong with that?!
My partner loved this quiche from the Gourmet Vegan, which is made with besan (chick pea) flour. I made it with mushrooms instead of cauliflower.
I didn't tell him that it was made with besan flour because he has some weird aversion to the stuff. So hopefully he doesn't read this!
Once it cooled, I thought the texture of this one was quite similar to the quiche made with firm tofu.
I really liked this quiche too. It reminded me a little bit of the scrambled eggs I love. And everyone knows how much I love besan flour. Seriously, is there anything it can't do?
So the verdict? I liked them both equally and will make them both again! The first one was very tasty (loved the sun-dried tomatoes) and the second one had that lovely distinct besan flour taste. Quiche number 2 is probably a bit easier to make, no blending required.
And now I think it's time to make a quiche with silken tofu. I remember making this one from Easy As Vegan Pie ages ago, and it was amazingly good.