introducing Vegan Kimchi Quiche! This rustic quiche features a rich, creamy filling kimchi And scallions baked into one butter And flaky Homemade crust! It’s subtly spicy, tangy and only requires 10 ingredients!
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Have you ever heard of kimchi quiche? If not, I’m happy to introduce this impressive vegan kimchi quiche Your taste is happy!
⭐️ Why you should try this recipe
- Rustic and comfortable. With its flaky pie crust and perfectly seasoned kimchi filling, this quiche packs bold flavors. It’s mouth watering and so satisfying you won’t stop at one piece!
- Spicy, tangy and delicious. The kimchi is the star of the show here, bringing plenty of tanginess, spiciness and umami.
- There are two ways to make it. I’m sharing two different ways to make this tart filling: one nut-free, the other soy-free. Choose one that fits your diet!
PS: If you are Delicious tartsCheck out two of our top-rated recipes: Vegan Zucchini Tart and Vegan Mushroom Tart!
🥬 Ingredients Notes
This kimchi quiche comes together in about an hour and requires 10 ingredients. Here’s what you’ll need:
- Chaotic cover – While I’m sharing the recipe for making your own pie crust, you can also use store-bought vegan pie crust if you want to save time.
- Raw cashews or tofu – Read more about the differences between each version below.
- kimchi – You can use store bought or homemade kimchi. If using store-bought kimchi, check the label to make sure it’s vegan, as kimchi may contain fish sauce and shrimp. We will use kimchi and its juice to add more flavor.
- Scallions – Also called green onion, it brings freshness and sharpness.
- Cornstarch – The cornstarch helps the filling to firm up a bit. Feel free to replace it with arrowroot or tapioca starch.
- Nutritional Scream – for extra umami and a hint of cheesiness.
- pepper – Optional. If you want an extra kick in the summer!
🥣 How to make Kimchi Quiche
Prepare the filling
Before diving into the preparation of the filling, let’s examine the difference between the two ways of making it.
Tofu-based vs cashew-based filling
I am sharing Two roads To make this quiche: one that is based on tofu and Nut freeAnd the other is based on cashews Soy-free.
If you’re wondering which version to prepare, we personally prefer the cashew-based version because it makes the kimchi filling shine, unlike the tofu version, which still has a tofu flavor. The cashew version gives a richer and creamier texture. Both versions are delicious and time-tested, so adapt to your diet and/or what you have on hand.
With that being said, here’s how to make the kimchi filling:
- Tofu version: Add firm tofu, kimchi juice, nutritional yeast, cornstarch, sugar, and pepper to a food processor. Process for 15-30 seconds until it forms a smooth cream.
- Cashew version: Add soaked cashews, kimchi juice, water, nutritional yeast, cornstarch, sugar and pepper to blender. Blend on high speed for 15-30 seconds or until smooth.
Once the cream is done:
- Transfer to a mixing bowl. Transfer the cashew or tofu cream to a mixing bowl.
- Add the kimchi and scallions. Roughly chop the kimchi and add to the cream. Add the chopped scallions as well.
- Stir to combine. Using a spoon, stir to combine everything. The filling should be chunky and the consistency of a thick pancake batter.
Assemble the quiche
- Press the pie crust into a tart pan. Press pie dough flat into a lightly greased 8-inch tart pan. Trim the edges if necessary.
- Sieve the flour. Using a fork, fluff the bottom of the dough evenly. This allows steam to escape during baking and prevents the crust from puffing up.
- Spread the filling. Transfer the kimchi filling to the pie crust and spread it into an even layer.
- Top with more kimchi. Arrange a few slices of kimchi on top of the filling. It’s mostly for decoration.
bake
Finally, bake the quiche in a 350°F (175°C) preheated oven. 45-50 minutes or until the top of the crust and filling is golden brown. Garnish Serve hot with chopped scallions!
📔 Tips
- Top with vegan cheese. Feel free to top the quiche with grated vegan cheese before baking for extra flavor. Kimchi and cheese match made in heaven!
- Bake on the bottom rack of your oven. For a well-cooked crust on the bottom, I recommend baking the quiche on the bottom of your oven.
- Enjoy warm or cold. Served hot, the kimchi filling in this quiche is soft and fluffy. Can serve chilled. The filling will be slightly firm but still delicious!
- to reheat. If you want to reheat this quiche, cover it with aluminum foil and reheat it in a preheated oven at 325°F (160°C) for 15-20 minutes.
💬 Frequently Asked Questions
- Is this quiche spicy? If using my homemade kimchi recipe, this quiche will be mildly spicy. Otherwise, it will depend on the spiciness of the kimchi you are using.
- Can I use store bought pie crust? Yes, this recipe works well with store-bought pie crust too!
- Should I pre-bake the crust before adding the filling? If you bake it under your oven, there is no need to over-bake the crust. The crust will be crisp and perfectly cooked.
- How long does this vegan quiche keep? You can refrigerate this quiche for up to 4 days.
If you’re looking for new ways to cook with kimchi, you’ll love this kimchi quiche! It makes one Great weeknight dinner Any kimchi lover will enjoy!
🌶️ More Kimchi Recipes
Let me know in the comments if you try this recipe!
📖 Recipe
Vegan Kimchi Quiche
introducing Vegan Kimchi Quiche! This rustic quiche features a rich, creamy filling kimchi And scallions baked into one butter And flaky Homemade crust! It’s subtly spicy, tangy and only requires 10 ingredients!
Equipment
material
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instructions
Chaotic cover
- Make the dough. Place the flour, butter, salt and water in the bowl of a food processor (fitted with the flour blade) or a stand mixer fitted with the paddle attachment.Process for 15-30 seconds or until it forms a smooth dough.
- Grease a pan. Lightly grease an 8-inch pie pan with butter.
Flatten and push the dough into the pan. Flatten the dough using a rolling pin into a 10-inch circle between two sheets of parchment paper. Transfer the dough to the prepared pan and press it. Cut off excess flour if necessary. Using a fork, pierce the bottom of the tart a few times.
Filling
- – Tofu version: Add firm tofu, kimchi brine, cornstarch, nutritional yeast, sugar, and pepper to a food processor. Process for 15-30 seconds until it forms a smooth cream.– Cashew version: Add soaked cashews, kimchi, water, cornstarch, nutritional yeast, sugar and pepper to blender. Blend on high speed for 15-30 seconds or until smooth.
Transfer to a mixing bowl. Transfer the cashew or tofu cream to a mixing bowl. Roughly chop the kimchi and add to the cream. Add the chopped scallions as well.
Stir to combine. Using a spoon, stir to combine everything. The filling should be chunky and the consistency of a thick pancake batter.
put together. Transfer the kimchi filling to the pie crust and spread it into an even layer. Garnish some extra kimchi slices on top of the filling (this is mostly for decoration.)
Bake. Finally, bake on the bottom of your oven for 45-50 minutes or until the crust and top of the filling are golden brown. Garnish with chopped scallions and serve hot!
Comment
- Top with vegan cheese. Feel free to top the quiche with grated vegan cheese before baking for extra flavor. Kimchi and cheese match made in heaven!
- Bake on the bottom rack of your oven. For a well-cooked crust on the bottom, I recommend baking the quiche on the bottom rack of your oven.
- Enjoy warm or cold. Served hot, the kimchi filling in this quiche is soft and fluffy. Can serve chilled. The filling will be slightly firm but still delicious!
- to reheat. If you want to reheat this quiche, cover it with aluminum foil and reheat it in a 325°F (160°C) preheated oven for 15-20 minutes.
nutrition
Worship: 1 Serve (Cashew Version) | Calories: 414 kcal | Sugars: 37.4 g | Protein: 9.9 g | Fat: 24.3 g | Saturated Fat: 6.2 g | Sodium: 310 mg | Potassium: 51 mg | Fiber: 2.7 g | Sugar: 1.2 g | Calcium: 10 mg | Iron: 2 mg
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