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Potato and ‘Cheddar’ Quiche [Vegan]

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Get ready to take your breakfast and brunch dishes to the next level. This quiche is based on a light flaky crust and then layered with savory potatoes, a creamy tofu layer, and then some delicious vegan cheese.

Potato and 'Cheddar' Quiche [Vegan]


For the Crust:

  • 1 cup all-purpose flour
  • 1/2 cup whole wheat flour
  • 1/2 teaspoon coarse sea salt
  • 5 tablespoons vegan butter, cut into 1 tablespoon pads
  • 3-4 tablespoons ice cold vodka
  • 1-2 tablespoons almond milk, unsweetened

For the Filling:

  • 6-8 medium potatoes, pre-roasted with skin on
  • 2 tablespoons apple cider vinegar
  • 3/4 cup green onions
  • 5 cloves garlic
  • 1 medium red pepper
  • 2 pounds firm tofu, pressed
  • 2 tablespoons nutritional yeast
  • 1/4 cup almond milk, unsweetened
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 1/2 teaspoons coarse sea salt
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon sage
  • 1/2 teaspoon cracked black pepper
  • 1/2 teaspoon turmeric
  • 8 ounces vegan cheddar cheese


  1.   Add all the crust ingredients, except the vodka, and pulse them until the butter’s well dispersed.
  2. Then drizzle in the vodka. At this point turn the machine on and let it run for 10-20 seconds. If the dough sticks together, skip the milk step. If not, add a bit of milk, 1 teaspoon at a time, until it sticks together.
  3. Put the dough on a floured board and roll it until you have the desired size.
  4. Lay this into a pre-sprayed pan.
  5. Set it aside and get into the filling stage.
  6. Pre-roast your potatoes at 425°F with olive oil, salt, and vinegar for about 30 minutes or until well they’re browned on both sides.
  7. You’ll also want to pre-cook the pepper, onions and garlic. Mince these well and sauté for about 5 minutes over medium heat. For the tofu filling, add the remaining ingredients and spices (except cheese) to your food processor and run it until smooth.
  8. Now layer the potatoes, tofu filling, veggies, and cheese as you see fit. The specific layers don’t matter.
  9. When it’s ready, stick the whole thing in the oven at 375°F for 40 minutes or until the crust’s edges are browning and the filling looks bubbly, especially in the middle.
  10. Rack it to cool and serve it hot, warm, cool, or cold.





Fresh, original, delicious vegan food that can be made while balancing the demands of a busy lifestyle. I'm a full-time teacher, father, and ultra-runner obsessed with vegan food, recipe development, and photography. I write my blog to share food-related experiences while living as an expatriate in Nicaragua. I work really hard to produce the most original, delicious vegan food that I can while balancing the demands of a busy lifestyle. Veganism is a way of life that demands exposure!



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