This is a summer quiche for when tomatoes are at their best. The filling is blended tofu tinted gold with saffron, which sets just like an egg custard, topped with dollops of lemony tofu ricotta and slices of ripe tomato.
Saffron is expensive, but a pinch is all you need here for color and its honeyed, slightly floral flavor.
The original Princess Tofu blog published a ricotta, tomato and saffron quiche recipe back in 2012, and food sites still link to it. This is our own fully vegan version, written from scratch.
Ingredient notes and swaps
- Tofu: firm tofu works; extra-firm makes a denser filling.
- Saffron: a pinch of turmeric for color.
- Pastry: homemade vegan shortcrust.
Tips for success
- Blind bake the pastry well so the base stays crisp.
- Let the quiche cool before slicing; it sets as it cools.
Variations
- Leek and mushroom: for winter.
- Spinach and sun-dried tomato: add to the filling.
- Crustless: bake the filling in a lined tin.
What to serve it with
- A green salad, or the raw artichoke salad.
- Picnics, cold.
Recipe
Tomato and Saffron Quiche with Tofu Ricotta
Prep30 min
Cool20 min
Cook1 hr
Total1 hr 50 min
MakesServes 6
Ingredients
Case
- 320 g (11 oz) sheet ready-rolled vegan shortcrust pastry
Saffron filling
- Pinch of saffron threads
- 1 tbsp warm water
- 400 g (14 oz) firm tofu, drained
- 120 ml (½ cup) unsweetened plant milk
- 3 tbsp nutritional yeast
- 2 tbsp cornstarch
- 1 garlic clove
- ½ tsp kala namak or fine salt
- Black pepper
Tofu ricotta and topping
- 150 g (5 oz) firm tofu
- 1 tbsp lemon juice
- 1 tbsp olive oil
- ¼ tsp salt
- Small handful of basil, chopped
- 300 g (10 oz) ripe tomatoes, sliced
Method
- Heat the oven to 200°C (400°F). Line a 23 cm (9 in) tart tin with the pastry and chill for 15 minutes.
- Blind bake with paper and baking beans for 15 minutes, then without for 8 minutes. Lower the oven to 180°C (350°F).
- Soak the saffron in the warm water for 10 minutes.
- Blend the 400 g tofu with the milk, nutritional yeast, cornstarch, garlic, salt, pepper and saffron with its water until smooth. Pour into the case.
- Mash the 150 g tofu with the lemon juice, oil, salt and basil to a rough ricotta. Dot it over the filling.
- Arrange the tomato slices on top and season.
- Bake for 35 to 40 minutes until set and lightly golden. Cool for at least 20 minutes before slicing.
Notes
Watery tomatoes? Salt the slices and drain them on paper for 15 minutes first.
Storage: keeps 3 days in the fridge.
FAQ
Can I freeze vegan quiche?
Yes, whole or in slices, for up to 2 months. Reheat in the oven.
Why is my filling cracked?
It was overbaked. Take it out when the center has just a slight wobble.
How does a quiche set without eggs?
Blended tofu with a little cornstarch sets firmly in the oven, with a texture close to an egg custard.
What is kala namak?
Indian black salt. Its sulphurous flavor tastes like egg, so it's often used in vegan egg dishes. It's optional here.
Can I eat it cold?
Yes. It slices more neatly once cool and is good for picnics.