I love that this Vegan Keto Zucchini Quiche has a crust! Nothing beats a delicious, succulent quiche with a solid firm base. The contrast between the filling and the base just does it for me!
So many keto zucchini quiche recipes are crustless. And even the low carb versions are, more often than not, without crust. So this recipe is a real treat for those of us who still hanker for the days where we could indulge in pies, tarts, and pastries loaded with fat AND carbs! LOL!
The Evolution of the Vegan Keto Zucchini Quiche
Just the thought of a vegan quiche is enough to give purists living nightmares! The quiche is a French creation and the original version was simplicity personified. The quiche was a pastry crust made with lard and flour, no eggs or cream. The filling was a savory custard (eggs and cream) that had cubes of bacon fat added. (These fatty cubes were called lardons and were replaced later by bacon.)
It was the English who first added cheese. Traditional quiches were made with bacon, or spinach, cheese, or mushrooms. Our vegan keto zucchini quiche is an awesome evolution of this old-time fave. And it really is old. Quiches are mentioned as far back as the 13th century. I kid you not!
Modern quiches appear in so many forms and with so many fillings that they never go out of fashion. So with plant-based diets being so popular, as well as low carb eating, we saw the crust being left out and eventually even the cheese. But the eggs and cream always remained as they formed the main component of the filling.
So how can a quiche stay a quiche with no eggs, no cream, no cheese, no crust, and no meat? Well, no crust is just a no go, so we will leave that option well alone!
What we have is a vegan keto zucchini quiche with a crust, but with no eggs, and no cheese. This makes it a perfect keto-friendly staple in our home. Try our version out, or add your own twist, take a photo and pin it, or share with us on Insta, or in the comments section.
Vegan Keto Zucchini Quiche Hero Ingredient
I cannot decide what the winning ingredient should be for this zucchini quiche dish! It has so many of the things that make vegan keto cooking great.
Should it be the nutritional yeast flakes that give it this vegan keto zucchini quiche its cheesy flavor? Or maybe the coconut flour that is such a delight to bake with. Baking with coconut flour produces a less dense end result than many other gluten-free flours produce.
What about the psyllium husks? It adds fiber that not even traditional quiches have. Or what about the tofu, standing in for the eggs? Do you see my dilemma?
So I’m going with all of them and calling this entire recipe heroic!!
Nutritional yeast flakes: This is an affordable, reliable brand. Anthony’s has a whole range of health food products that are well-suited for stocking vegan keto pantries.
Coconut Flour: I use this brand regularly. You get 4lbs for the price of 2lbs! Bargain!
How easy is it to make our Vegan Keto Zucchini Quiche with Crust?
As easy as pie!!! LOL!
Will it break the vegan keto bank?
No, this recipe is one of those old faithfuls that you can whip up with what you have in your pantry. And it’s the type of recipe that can be modified and personalized with ease. (No coconut flour? use almond. No zucchini, use mushroom.) A well-stocked Kind&Keto pantry should always have the essentials on hand. Check out our vegan keto Essentials Shopping Guide here.
- 9″ Pie dish
- 2 Mixing bowls
Our vegan keto Zucchini Quiche with crust is suited to the following diets:
Thanks for checking out this recipe!Print
- ¾ cup coconut flour
- 2 tbsp psyllium husk
- 4 tbsp coconut oil
- ½ cup of warm water
- ½ tsp salt
- 1 big zucchini
- 1 pack extra firm tofu (400 g)
- 4 tbsp olive oil
- 2 tbsp nutritional yeast
- 1 tsp garlic powder
- Preheat oven to 350℉ / 177℃.
- Add water, coconut oil, and psyllium husk to a large bowl. Mix until gel-like consistency.
- Stir coconut flour and add salt. Prepare the dough and press it in 9” pie dish. The bottom and sides should be uniform and as thick as possible.
- In a clean bowl add tofu, olive oil, nutritional yeast, and garlic powder. Mash until smooth structure.
- Slice zucchini into rings.
- Spread evenly ½ tofu mixture over the bottom.
- Put zucchini rings on top.
- Repeat the previous two steps.
- Bake for 45 minutes.
- Leave for 20 minutes to cool down and enjoy!
- Category: Dinner