Vegan Red Pepper Mushroom Quiche (Rice Crust)
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Cook48 min
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Total68 min
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Servings6
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Since you’re making a vegan quiche, you need a strong base that holds everything together, and that’s where this crispy rice crust comes in. I mix cooked rice with a tablespoon of the blended tofu filling, then season it with salt and pepper. You press this mixture firmly into a greased pie plate, covering the bottom and sides completely. Baking it for eight minutes at 375 degrees sets the structure, stopping a soggy base when you pour in the filling later. This technique creates a crust that’s both crispy and stable enough to support your creamy quiche without crumbling or breaking apart during slicing. A quality pie baking pan* ensures even heat distribution and helps you achieve the perfect golden crust every time.
Tofu Filling Base Components
Creating a delicious vegan red pepper mushroom quiche begins with building a flavorful tofu-based filling that serves as the foundation for this savory dish. The filling combines silken tofu with aromatic seasonings and nutritional yeast to create a custard-like texture that mimics traditional quiche while remaining completely plant-based. This base is complemented by a crispy rice crust and topped with sautéed vegetables that add depth and earthiness to the final product. For those new to making tofu dishes at home, investing in a tofu maker set* can streamline the preparation process and help you achieve consistent results.
Sauté Vegetables Until Golden
Heat 1 teaspoon of oil in a skillet over medium heat. Once the oil is shimmering, add 3 cloves of minced garlic, 1 cup of chopped mushrooms, 1 whole roasted red pepper (chopped), and 1 whole green onion (chopped) to the pan. Stir the vegetables frequently, allowing them to cook for approximately 5 minutes. The mushrooms should release their moisture and begin to brown slightly, while the garlic becomes fragrant and the peppers and green onions soften throughout.
Keep cooking until all the vegetables turn golden and slightly caramelized. The edges of the mushrooms should show light browning, and the mixture should look thick rather than watery. This sautéing process builds deeper flavors in the vegetables and helps remove extra moisture, which stops the quiche filling from getting too wet during baking.
Once the vegetables are golden and softened, transfer the entire mixture to the blended filling that was previously set aside. The filling consists of 1 package (420 grams) of extra-firm silken tofu, 1/2 tablespoon of lemon juice, 1 tablespoon of Dijon mustard, 1/3 cup of nutritional yeast, 1 tablespoon of cornstarch, 1/4 teaspoon of turmeric, and 1/2 teaspoon of salt. Fold the sautéed vegetables gently into this mixture until evenly combined, then pour the entire filling over the prepared rice crust and bake.
Vegan Red Pepper Mushroom Quiche (Rice Crust)
by veganpreps.com
Ingredients
- For the rice crust:
- 2 cups cooked brown or white rice
- 1 tablespoon silken tofu (from filling batch below)
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- For the tofu filling:
- 14 ounces firm silken tofu, drained
- 3 tablespoons nutritional yeast
- 1 tablespoon soy sauce
- 1 tablespoon lemon juice
- 1/2 teaspoon turmeric
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- For the vegetables:
- 1 teaspoon olive oil
- 3 cloves garlic, minced
- 1 cup mushrooms, roughly chopped
- 1 whole roasted red pepper, chopped
- 1 green onion, white and green parts, chopped
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- 1Preheat oven to 375°F (190°C). Lightly grease a 9-inch pie dish with oil or cooking spray. Blend all tofu filling ingredients together in a blender or food processor until completely smooth. Set aside 1 tablespoon of the blended filling for the crust.
- 2Mix cooked rice with the reserved tablespoon of tofu filling, salt, and pepper until evenly combined. Press the rice mixture firmly and evenly into the bottom and up the sides of the prepared pie dish. Bake the empty crust for 8 minutes to set it, then remove from oven.
- 3While the crust bakes, heat olive oil in a skillet over medium heat. Add garlic, mushrooms, roasted red pepper, and green onion. Cook for 5 minutes, stirring frequently, until mushrooms release their moisture and begin to brown. Season with salt and pepper.
- 4Spread the sauteed vegetables evenly over the prebaked rice crust. Pour the blended tofu filling over the vegetables, spreading it to the edges with a spatula.
- 5Bake at 375°F for 35-40 minutes until the filling is set, lightly golden on top, and no longer jiggles in the center when the dish is gently shaken.
- 6Let the quiche cool in the dish for at least 15 minutes before slicing. This rest time is essential for the filling to firm up enough to hold clean slices.
Notes
- Store leftovers in an airtight container in the fridge for up to 4 days.
- This recipe freezes well for up to 3 months. Thaw overnight in the fridge before reheating.
- Adjust seasoning to taste after reheating, as flavors can mellow during storage.
Try Spinach Instead Mushrooms
A great alternative to mushrooms, fresh spinach brings a different texture and earthy flavor to your vegan quiche that you’ll really enjoy. I’d recommend using about two cups of fresh spinach, which wilts down dramatically during cooking. Simply sauté the spinach with your garlic and red pepper until it releases its moisture and becomes tender, roughly three to four minutes. This swap works really well because spinach absorbs the flavors around it while adding subtle mineral notes. The reduced water content means your quiche sets perfectly without becoming watery, and you’ll get that satisfying, slightly chewy texture that makes this dish so good.
Pair With Vegan Sour Cream
Top your vegan quiche with a dollop of creamy vegan sour cream. The cool, tangy flavor works well with the richness of the tofu filling, balancing each bite nicely. You can buy store-bought vegan sour cream from most grocery stores, or you can make your own using cashews and lemon juice for a fresher taste. Spread a generous spoonful directly onto your slice while it’s still warm. The contrast between the hot quiche and cold sour cream creates a satisfying texture combination.
Final Thoughts
Once you’ve mastered this vegan red pepper mushroom quiche, you’ll realize it’s a versatile dish that works for any meal – breakfast, lunch, or dinner. The rice crust gives it a unique texture that regular pie crusts can’t match, and the creamy tofu filling satisfies without dairy. I’ve found that making this quiche ahead saves time during busy weeks.
In This Recipe.
