Vegan Tuna Quiche

For the Pie Crust:

• 1 1/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup vegan butter, cold and cubed (e.g., Earth Balance)
• 3–4 tablespoons ice water

For the Vegan Tuna Quiche Filling:

• 1 1/2 cups vegan tuna substitute (e.g., mashed chickpeas, Good Catch plant-based tuna, or jackfruit)
• 1 cup dairy-free shredded cheese (e.g., vegan cheddar or Swiss-style)
• 1/4 cup vegan mayonnaise
• 1/4 cup vegan sour cream
• 3 tablespoons chickpea flour + 6 tablespoons water (whisked to replace 3 eggs, or use a commercial egg replacer)
• 1/2 cup unsweetened plant-based milk (e.g., soy, oat, or almond)
• 1/4 cup diced red bell pepper
• 1/4 cup diced green bell pepper
• 1/4 cup diced onion
• 1/4 cup chopped fresh parsley
• Salt and black pepper, to taste
• A pinch of ground paprika (optional)

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Instructions

For the Pie Crust:

1. Prepare the Dough:
   Mix the flour and salt in a bowl. Cut in the vegan butter until the mixture resembles coarse crumbs. Gradually add ice water until the dough just comes together. Do not overmix.
2. Chill:
   Form the dough into a disk, wrap, and refrigerate for 30 minutes.
3. Roll Out the Crust:
   Preheat oven to 375°F (190°C). Roll the dough into a 9-inch circle and press into a pie dish. Trim the edges.
4. Pre-bake:
   Line with parchment and weights. Bake for 15 minutes, then remove weights and bake another 5–10 minutes until lightly golden. Let cool.

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For the Vegan Quiche Filling:

5. Prepare the Filling:
   In a bowl, combine mashed chickpeas (or vegan tuna), vegan cheese, mayo, sour cream, chickpea “egg” mix, plant milk, peppers, onion, parsley, salt, pepper, and paprika. Mix well.
6. Assemble:
   Pour the filling into the pre-baked crust.
7. Bake:
   Bake at 375°F (190°C) for 30–35 minutes, or until set and lightly golden. A toothpick should come out clean from the center.
8. Cool:
   Let it cool for 10–15 minutes before slicing.
9. Serve:
   Enjoy warm or at room temperature!