Eggless Tofu-Pesto Quiche

Five ingredients and a food processor. Soft tofu blended with basil pesto until smooth creates an eggless custard that bakes into a firm, sliceable filling. Sliced mushrooms and chopped tomatoes on the bottom of the pie shell add texture and moisture underneath the creamy tofu layer.

The pesto does all the seasoning work. Garlic, basil, pine nuts, and Parmesan (or a vegan alternative) are already built into the pesto, so you don’t need to add any additional herbs, spices, or salt.

Soft tofu is the right choice here, not firm or extra-firm. Soft tofu blends into a smoother, more custard-like consistency. Firm tofu would leave the filling grainy.

The quiche is done when the top is set and slightly golden. It firms up more as it cools.

Kitchen Tips

• Blend the tofu and pesto until completely smooth. Any lumps show up in the baked filling.
• Use a vegan pie crust if keeping this fully plant-based. Many store-bought crusts are already dairy-free.
• Arrange the mushrooms and tomatoes in a single layer on the bottom. Piling them up creates pockets where the filling can’t reach.
• Let the quiche cool for 10 minutes before cutting for cleaner slices.

Variations

• Sun-dried tomato pesto: Swap basil pesto for sun-dried tomato pesto for a tangier, more intense filling.
• Spinach addition: Layer fresh spinach leaves over the mushrooms before adding the tofu mixture.