Classic Vegan Tofu Quiche with Millet Crust

Classic Tofu Quiche

The beauty of this vegan tofu quiche recipe is its versatility — as long as the volumes stay the same, you can use pretty much any vegetables in place of those listed. Millet makes a study, gluten-free crust. Recipe and photo contributed by Ricki Heller.

Makes: 8 servings

For the crust:

  • 1/2 cup raw millet
  • 1-1/4 cups vegetable broth or stock
  • Pinch of fine sea salt

For the filling:

  • 1 tablespoon extra-virgin olive oil, preferably organic
  • 1 onion, diced
  • 2 roasted red peppers or 1 fresh, sliced into thin strips
  • 1 carrot, grated
  • 1 cup very firmly packed spinach or chard leaves, stems removed, chopped
  • 2 cups coarsely crumbled firm or extra firm silken tofu, or soft tofu
  • 1 tablespoon white miso
  • 2 tablespoons tahini
  • 1 tablespoon Bragg’s liquid aminos, tamari, or soy sauce

Preheat oven to 350ºF. Lightly grease a pie plate, or line with parchment paper.

Prepare the crust:  Pour millet into a small pot and add the broth. Bring to boil over high heat, then lower heat to simmer, cover, and let simmer for 25 minutes, or until almost all the liquid is absorbed and the millet is soft and beginning to fall apart (if necessary, add extra stock until the millet reaches this consistency).

Stir well, then immediately pour the millet into the pie pan and, using the back of a spoon or wet hands (and being careful not to burn yourself!), press the millet into the pie plate to create a “crust.” (Dipping the spoon or your hands in water helps). Bake in preheated oven 10 minutes until slightly dry.

Prepare the filling: Heat oil in a large fry pan and sauté onions for about 5 minutes, until the onion is translucent and soft. Add the pepper, carrot, and spinach, and sauté for another 5 minutes, until the spinach is wilted and other ingredients begin to soften. Cover and turn off heat.

In a food processor or blender, mix the tofu, miso, tahini and Bragg’s until very smooth. Pour the mixture over the vegetables in the pan and stir to combine well. Turn into the crust in the pie pan, and smooth the top. If desired, sprinkle with a little paprika.

Bake in preheated oven for about 30 minutes, until the top is light golden brown. Remove from oven and let sit for about 10 minutes to set before serving.  May be eaten hot, at room temperature, or cold. Makes 8 servings. May be frozen.

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15 comments on “Classic Vegan Tofu Quiche with Millet Crust

  1. Brenda W.

    Nava .. thanks for introducing me to this blog!! My gosh … such wonderful recipes AND the added delightfulness of her doggies’ comments!!

    This quiche looks fabulous, and will be on tonight’s menu!! Hubby is gluten free so I am always on the lookout for tasty, GF vegan recipes.

  2. Nava

    Thanks, Brenda. If you’re looking for GF Desserts, I highly recommend Ricki’s Sweet Freedom. Not everything in the book is GF but there are plenty of choice. I agree, Diet, Desserts, and Dogs is a wonderful blog! Ricki and I are fellow wordy wordsmiths…

  3. Brenda W.

    Follow-up post from yesterday’s:

    Last night I made this quiche, and not only is it DELIC, it is also very quick and easy to mix up. I was surprised how quickly everything came together.

    The millet-cooked-in-broth crust is inspired … so flavorful. It’s really a big part of this recipe, complementing the filling perfectly …. even for folks that don’t have to avoid gluten, I’d definitely recommend using the millet crust.

    I didn’t have any spinach, and substituted kale instead, which worked fine.

    Picture here:

    Thanks again, Nava for introducing me to Ricki’s blog … I spent far too long yesterday browsing through it!!

  4. Ricki

    Hi Brenda,
    Thanks so much for your comment and photo! I am so glad you both enjoyed the quiche (it’s a favorite at our place, too). I’ve used kale (or chard) in the past instead of the spinach and it always works out. In fact, you can sub almost any veggies and they seem to work out just fine!

    And of course, The Girls say, “woof!” 😉

  5. Rinku G

    I just wanted to say that I made this yesterday and it turned out awesome! I used green pepper, red pepper and broccoli instead. Also, I didn’t have miso, so I omitted it and it still turned out great! Thank you for sharing this recipe!

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  10. Nava

    Hi Jo — It would keep well in the fridge overnight. Try baking it for 10 minutes less than suggested, let cool, and refrigerate. Bake the rest of the way just before you need it, at the same oven temperature.

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