Vegan Kimchi Quiche

Have you ever heard of kimchi quiche? If not, I’m happy to introduce this impressive vegan kimchi quiche that will delight your tastebuds!

⭐️ Why You Should Try This Recipe

• Rustic and comforting. 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 slice!
• Spicy, tangy, and savory. Kimchi is the show’s star here, bringing plenty of tanginess, spiciness, and umami.
• Two ways to make it. I am sharing two different ways to make the filling of this tart: one that is nut-free, the other soy-free. Choose the one that fits your diet!

PS: If you are into savory tarts, check out two of our top-rated recipes: vegan zucchini tart and vegan mushroom tart!

🥬 Ingredient Notes

This kimchi quiche comes together in about one hour and requires 10 ingredients. Here is what you will need:

• Pie crust – While I am sharing the recipe to make 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 difference between each version below.
• Kimchi – You can use store-bought or homemade kimchi. If using store-bought kimchi, check the label to ensure it is vegan, as kimchi can contain fish sauce and shrimp. We will use the kimchi and its juice to add even more flavor.
• Scallions – Also called green onions, it brings freshness and sharpness.
• Cornstarch – Cornstarch helps the filling firm up a little bit. Feel free to replace it with arrowroot or tapioca starch.
• Nutritional yeast – For extra umami and a hint of cheesiness.
• Pepper – Optional. If you want an extra kick of heat!

🥣 How To Make Kimchi Quiche

Prepare the filling

Before diving into the filling preparation, let’s examine the differences between the two ways to make it.

With that being said, here is how to make the kimchi filling:

• Tofu version: Add the 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 the drained soaked cashews, kimchi juice, water, nutritional yeast, cornstarch, sugar, and pepper to a blender. Blend on high speed for 15-30 seconds or until smooth.

Once the cream is done:

1. Transfer to a mixing bowl. Transfer the cashew or tofu cream to a mixing bowl.
2. Add the kimchi and scallions. Roughly chop the kimchi and add it to the cream. Add the chopped scallions as well.
3. Stir to combine. Using a spoon, stir to combine everything. The filling should be chunky and have the consistency of a thick pancake batter.

Assemble the quiche

1. Press the pie crust into a tart pan. Press the flattened pie dough into a lightly greased 8-inch tart pan. Trim off the edges if needed.
2. Prick the dough. Using a fork, prick the bottom of the dough evenly. This will allow the steam to escape during baking and prevent the crust from puffing up.
3. Spread the filling. Transfer the kimchi filling to the pie crust and spread it into an even layer.
4. Top with more kimchi. Arrange a few pieces of kimchi on top of the filling. This is mostly for decoration.

Bake

Finally, bake the quiche in a 350°F (175°C) preheated oven for 45-50 minutes or until the crust and top of the filling are golden brown. Garnish with chopped scallions and serve warm!

🥗 What To Serve With This Quiche

You can serve this quiche as an appetizer, as a main with sautéed greens like garlic winged beans, or with a light salad like this carrot and kale salad!

💬 FAQ

If you are looking for new ways to cook with kimchi, you will love this kimchi quiche! It makes a fantastic weeknight dinner that any kimchi lover will enjoy!

🌶️ More Kimchi Recipes

• How To Make Kimchi
• Quick Kimchi Noodles
• Vegan Kimchi Dumplings

Let me know in the comments if you try this recipe!