I’ve never liked eggs but I found myself with a fridge full of veg and a desire to make something different. Based on tofu cheeses I’ve made previously, I decided to make an eggless quiche.


_ Pastry

  • 2 cups flour of choice
  • 1 cup water
  • 1/3 cup olive oil

Tofu mix



  • 2 spring onions
  • 4 garlic cloves
  • 1/3 leek
  • 1 corn on the cob
  • Chunk of capsicum
  • Handful spinach and wombok
  • 1 tablespoon basil
  • 450g medium firm tofu
  • 1 cup milk of choice
  • 1 teaspoon cornflour
  • 1 veggie stock cube
  • 1 tablespoon soy sauce
  • 4 tablespoons nutritional yeast
  • 1/4 teaspoon tumeric
  • 1/2 teaspoon mustard seeds


To make the pastry:

  1. Place flour in a bowl
  2. Add olive oil and rub in with fingers to make a crumbly mixture
  3. Add water gradually and stir
  4. Knead gently into a ball and place in fridge covered in gladwrap for 30 mins
  5. Pre heat oven to 180c
  6. Remove pastry from fridge
  7. Place on floured board and knead until springy
  8. Roll out to desired size and place in pie pans
  9. Prick inside of pies and place in oven for 10 minutes
    1. Remove and leave to cool

Quiche filling

  1. Fry onions, garlic and vegetables and until lightly browned
  2. Leave to cool
  3. Place tofu and seasonings in a blender and whizz until combined
  4. Leave for 10 mins
  5. Place veggies in pies
  6. Top with tofu mix and stir to combine
  7. Bake in oven for 30 mins
  8. Remove and cool for 10 mins to allow it to thicken
  9. Serve with salad and condiments such as  onion jam

Variations: different vegetables such as potato, sweet potato, pumpkin, zucchini, mushrooms, olive and sundried tomatoes would also work well.