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  • 執筆者の写真Michie

YouTube Recipe "Vegan Quiche" / "ヴィーガンキッシュ"









ヴィーガン キッシュ(15cmタルト型)



強力粉or中力粉 60g

全粒粉 40g

コーンスターチ(葛粉でもOK) 7g

塩 小1/3

白胡麻油(菜種油でも) 大2

豆乳 大2


豆腐(絹でも木綿でも) 100g

白味噌 小1.5

塩 小1/2

葛粉 小1

マスタード 小1

豆乳 大2


1. お好みの具材を準備し、オーブンを180度に予熱する。

2. ボールに強力粉、全粒粉、コーンスターチ、塩を入れて混ぜる。

3. 胡麻油を加え、ポロポロするように混ぜる。

4. 豆乳を加え、まとめる。(練らない)

5. クッキングペーパーで生地をはさんで、型の一回り大きいサイズに伸ばす。

6. 型に敷き込み、余計な生地を落とす。(落とした生地は焼いてビスケットとして)

7. フォークで穴を開ける。

8. 180℃に余熱したオーブンで23分焼く。

9. フィリングをフードプロセッサーにかけ、クリーム状にする。

10. 焼いたタルト生地に流し込み、お好みの具材をのせる。

11. 180℃に予熱したオーブンで30分焼く。


A crispy tart dough with lots of butter, and a fluffy filling with fresh cream and eggs.

Quiche is imaged to be like this, but you can even make a quiche as a vegan.

Lighter, but still crispy dough, with rich and healthy filling, vegan quiche can be enjoyed by everyone.

You can enjoy switching out various ingredients as you like.

This time, I add boiled potatoes, fried onions and thyme for flavor.

If you prefer, tomatoes, avocados, corn, pumpkins, spinach, mushrooms and chickpeas, oregano, basil, nutmeg for flavor, etc. are all delicious as well!

The possibilities are endless.


Vegan quiche (15cm round tart pan)


(Tart crust)

* 60g all purpose flour

* 40g whole wheat flour

* 7g cornstarch (potato starch or arrowroot starch is also ok)

* 1/3 tsp salt

* 2 tbsp vegetable oil (I use white sesame oil)

* 2 tbsp soy milk


100g tofu (silken or firm)

1.5 tsp white miso

1/2 tsp salt

1 tsp arrowroot powder

1 tsp mustard

2 tbsp soy milk


Optional : Prepare boiled or cooked chosen vegetables as a topping in advanced.

1. Preheat oven to 180C.

2. In a large bowl whisk together all purpose flour, whole wheat flour, cornstarch and salt.

3. Add sesame oil and mix until all the flour is coated in oil and resembles little crumbles.

4. Add soy milk and bring all the dough together. Do not knead it.

5. Roll out the dough flat between two sheets of baking paper to prevent sticking. Flatten it until it becomes a little larger than the tart pan.

6. Transfer into a pan and trim the excess pastry off. (The excess dough can be baked and eaten as a biscuit)

7. Prick the bottom of the dough a few times with a folk.

8. Bake for 23 minutes, set aside.

9. Put all the filling ingredients in a food processor. Process until creamy.

10. Fill the pre-baked tart crust, smoothing it out evenly.

11. Top with desired vegetables that have already been boiled or cooked.

12. Bake in a 180C oven for 30 minutes, until the tops are nicely browned.


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