Vegan Green Chile Quiche with Cornmeal Crust
Creamy and rich, silky smooth and custardy, this vegan green chile quiche has pops of sweetness from the corn and the herbaceous tang of green chilies. Set into a flaky cornmeal crust, this vegan quiche makes the perfect lunch when paired with a green salad, or enjoy as a stellar standalone breakfast option.
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Believe it or not, you don’t need eggs to make a delicious quiche! This one is made with our favorite- tofu. It’s still rich and creamy, but lower in calories, sodium, saturated fats, and has no cholesterol. It’s also higher in protein and fiber! We gave this quiche a little Southwestern flair with canned green chiles (although if you have fresh, please use them!), bright pops of corn, and a tender, flaky cornmeal crust.
Got Silken Tofu? Try one of these Recipes!
- Savory Steamed Silken Tofu with Crispy Shiitakes
- Vegan French Onion Tart (Vegan Quiche)
- Rice Paper Vegan Tofu Dumplings
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Vegan Corn Recipes here!
- Green Tomato and Corn Miso Soup
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- Miso Caramel Vegan Buttered Popcorn Cookies
- Custardy Apricot Vegan Sweet Corn Mochi Cake
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Savory Tarts and Pies? We’ve got them!
- Lentil and Mushroom Vegan Pithivier
- Honeynut Onion Chestnut Vegan Tarte Tatin
- Foraged Curried Chicken Pot Pie (Meat-Free)
- Vegan French Onion Tart (Vegan Quiche)
- Savory Mushroom Vegan Hot Water Crust Pie
- Vegan Shepard’s Pie with White Beans and Kohlrabi
- Savory Kale Pie
- 20 Vegan Savory Pie Recipes (Tarts and Quiches Too!)
Vegan Green Chile Quiche Tips and Tricks
- Black salt, also called kala namak, is a salt commonly used in India. Despite the name it is pink in color, and contains sulphur which can make vegan dishes like this one taste a bit more “eggy”. You can find black salt at Indian grocery stores, specialty spice stores, or online. If you prefer, you can also omit the black salt and use table salt to taste instead.
- If you’re looking to save a little time, you could use a pre-made crust instead (although we do really recommend our cornmeal crust- it’s delicious!)
- Use a tart tin with a removeable base, if you want to remove the quiche from the pan later. If that is not important to you, any pie or cake dish will work.
- We love this recipe because there is no need to prebake your crust! While we didn’t have any problems with soggy bottoms, if you find you do here are a couple of ideas. One option is to freeze the rolled out crust fully before baking- this prevents it absorbing any moisture as it first cook. You could also try adding a thin layer of oil on the top of the crust, to form a barrier between it and the filling.
- Add a little flair and make it your own- steamed broccoli, roasted poblano peppers and halved cherry tomatoes would all be delicious in the custard. Top with your favorite vegan cheese for some more umami goodness. Serve with hot sauce, topped with sliced avocado, or garnished with fresh cilantro for some added flavor and fun.
- Store your quiche in an air-tight container in the fridge. You can reheat in the oven for about 15 minutes at 350, or warm up in the microwave- a minute or two should do it.
Vegan Green Chile Quiche with Cornmeal Crust
Vegan Green Chile Quiche with Cornmeal Crust
Ingredients
- 2/3 cup cornmeal
- 2/3 cup all-purpose flour
- 1/2 tsp. salt
- 1/2 cup vegan butter (ideally one intended for baking)
- 14-16 oz. container of silken tofu
- 1/2 cup vegan milk
- 3 tbsp. cornstarch
- 1/4 cup nutritional yeast
- 1 tsp. black salt (kala namak)
- 1/2 tsp. baking powder
- 1/2 tsp. ground white pepper
- 1/4 turmeric powder
- 1 tsp. garlic powder
- 8 oz. canned chilies, drained and rinsed
- 1/2 tsp. cumin seeds
- 1 medium-sized onion, sliced into half-moons
- 1 cup fresh or frozen corn
For the Crust
For the Filling:
Instructions
- Start by making the crust. Mix together the cornmeal, flour, and salt. Next add the butter in large pieces. Use your hands to rub the flour and butter together, until you have pieces about the size of a pea but no larger. Sprinkle with cool water, about a tablespoon at a time, and mix gently with a silicone until your dough starts to clump. Form the dough into a ball, flatten into a disc, and wrap with cling film. Refrigerate for at least an hour before continuing.
- Once chilled, transfer your dough into a nicely floured surface. Roll the dough out into a large circle, roughly 11-12 inches in diameter. Transfer the dough to a 9-inch tart tin. Press gently into the bottom and sides of the tin, and trim off any excess. Refrigerate the crust until needed.
- Preheat the oven to 375F (190C).
- Start on the filling. Add the tofu, plant-based milk, cornstarch, nutritional yeast, black salt, baking powder, pepper, turmeric, and garlic powder to a blender, and blend until smooth, scraping down the sides as needed. Set aside.
- Heat a little oil in a small skillet, and add your cumin seeds. Once your cumin seeds have started to pop add the onions and green chiles, and sauté until the onions have softened. Add the corn and cook until defrosted. Remove from the heat, and mix into the tofu mixture.
- Remove your crust from the refrigerator, and add the filling. Smooth with a silicone spatula to create a flat surface. Place in the preheated oven, and cook for 40 minutes, or until the filling is set and the crust is golden on top. Let cool fully before serving.
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This looks really good, but do you think it’ll work with gluten-free flour? Thanks!
Hi Laura, I have never tried it with gluten-free flour, but I do suspect that an all-purpose gluten free flour mix would work very nicely here! Let us know if you give it a shot!