Vegan Kale Quiche: Healthy and Easy Recipe

by

Vegan kale quiche is a nutritious, flavorful, and versatile dish perfect for any meal of the day. This savory plant-based recipe features a creamy egg-free custard, tender kale, and a flaky vegan crust. Whether you’re preparing a hearty brunch, light dinner, or meal-prepping for the week, this quiche is guaranteed to impress.

The combination of kale’s nutritional power and the creamy texture of a tofu-based filling makes this quiche not only delicious but incredibly healthy. Learn why kale is considered a superfood in this Healthline guide. Additionally, achieving the perfect quiche crust is easy with this blind baking tutorial.

Why You’ll Love This Recipe

  • 100% Plant-Based: Egg-free, dairy-free, and perfect for vegans.
  • Nutrient-Rich: Loaded with kale, a superfood high in vitamins A, C, and K.
  • Customizable: Add your favorite vegetables, vegan cheeses, or seasonings.
  • Meal-Prep Friendly: Stores and reheats well, making it perfect for busy schedules.
  • Perfect for Any Occasion: Serve it warm, cold, or at room temperature for brunch, lunch, or dinner.

Ingredients for Vegan Kale Quiche

Here’s what you’ll need to prepare this savory delight:

For the Vegan Crust

  • 1 vegan pie crust (store-bought or homemade)

For the Filling

  • 3 cups kale, washed, destemmed, and chopped
  • 1 medium onion, thinly sliced
  • 2 cloves garlic, minced
  • 1 cup silken tofu (or chickpea flour as an alternative)
  • ½ cup nutritional yeast
  • ½ cup unsweetened plant-based milk (soy, almond, or oat)
  • 1 tablespoon cornstarch (or arrowroot powder)
  • 1 teaspoon turmeric (optional for color)
  • 1 tablespoon olive oil
  • Salt and pepper, to taste
  • Optional: 1 cup sautéed mushrooms or diced bell peppers

Step-by-Step Instructions

1. Prepare the Vegan Crust

  1. Preheat your oven to 375°F (190°C).
  2. Roll out your vegan pie crust and fit it into a 9-inch pie dish. Trim the edges for a clean look.
  3. Prick the bottom of the crust with a fork to prevent bubbling.
  4. Line the crust with parchment paper, add pie weights, and blind bake for 10–12 minutes. Remove the weights and bake for another 5 minutes until lightly golden.

For a perfect crust every time, follow these detailed blind baking tips.

2. Cook the Kale and Vegetables

  1. Heat 1 tablespoon of olive oil in a large skillet over medium heat.
  2. Sauté the onions and garlic until soft and fragrant (3–4 minutes).
  3. Add the kale to the skillet and cook until wilted. If you’re adding mushrooms or bell peppers, sauté them alongside the kale.
  4. Pat the mixture dry with a paper towel to remove any excess moisture—this will prevent a watery quiche.

3. Prepare the Vegan Custard

  1. In a blender or food processor, combine the following:
    • 1 cup silken tofu (or chickpea flour for a soy-free option)
    • ½ cup plant-based milk
    • ½ cup nutritional yeast
    • 1 tablespoon cornstarch or arrowroot powder
    • 1 teaspoon turmeric (optional, for color)
    • Salt and black pepper, to taste
  2. Blend until smooth and creamy. Taste and adjust the seasoning as needed.

4. Assemble the Quiche

  1. Spread the sautéed kale and vegetable mixture evenly over the pre-baked crust.
  2. Pour the vegan custard mixture over the filling, spreading it evenly with a spatula.
  3. Smooth the top and garnish with a sprinkle of nutritional yeast or vegan Parmesan.

5. Bake the Quiche

  1. Bake the quiche in the preheated oven at 375°F (190°C) for 40–45 minutes, or until the custard is firm and the top is slightly golden.
  2. Let the quiche cool for 10–15 minutes before slicing to allow the filling to set.

Tips for the Best Vegan Kale Quiche

  • Blind Bake for Crispiness: Pre-baking the crust prevents it from getting soggy.
  • Remove Excess Moisture: Always pat your cooked kale and vegetables dry.
  • Flavor Boost: Add smoked paprika, cumin, or chili flakes for an extra kick.
  • Cheese-Like Flavor: Nutritional yeast gives the filling a deliciously cheesy taste.

Serving Suggestions

Pair your vegan kale quiche with these sides for a complete meal:

  • Fresh Salad: A simple green salad with lemon vinaigrette.
  • Soup: Try it with a bowl of creamy tomato soup or lentil stew.
  • Roasted Vegetables: Serve with asparagus, carrots, or Brussels sprouts.
  • Dessert: End on a sweet note with this delightful stovetop crème caramel.

Storage and Reheating

  • Refrigerate: Store in an airtight container for up to 3 days.
  • Freeze: Wrap tightly in plastic wrap and freeze for up to 3 months.
  • Reheat: Warm in a 350°F (175°C) oven for 10–15 minutes, or microwave individual slices for 30 seconds.

FAQs About Vegan Kale Quiche

1. Can I use frozen kale?

Yes! Thaw it completely and squeeze out any excess water before using.

2. Is this recipe gluten-free?

You can make it gluten-free by using a gluten-free vegan pie crust or going crustless.

3. Can I add other vegetables?

Absolutely! Mushrooms, zucchini, bell peppers, or spinach are great additions.

4. What’s the best plant-based milk for this quiche?

Soy milk works best for its creamy consistency, but almond or oat milk are great alternatives.

Conclusion

This vegan kale quiche is a flavorful, plant-based recipe that’s as healthy as it is delicious. With its creamy tofu-based custard, nutrient-packed kale, and flaky vegan crust, it’s perfect for any meal of the day. Serve it warm for brunch, pack it for lunch, or enjoy it as a light dinner with a side salad or soup.

For more delicious plant-based meal ideas, explore these dinner recipes to find inspiration for your next meal. Try this recipe today and experience the perfect blend of health and flavor!

Leave a Comment