Vegan Coconut Oil Substitute in Quiche

Avocado oil is high in monounsaturated fats and can be solidified by refrigeration to approximate the texture of coconut oil. This helps maintain the dough’s structure and flakiness.

To use, chill avocado oil until solid before incorporating into the dough. Because it lacks saturated fat’s firmness, the crust may be slightly less flaky.

Compared to coconut oil, avocado oil provides a more neutral, less sweet flavor and a lighter texture, which may result in a slightly less tender crust but still acceptable for quiche.

Vegetable oil is a liquid fat, unlike the solid coconut oil, which means it does not create the layered, flaky texture typical of quiche crusts. It will tenderize the dough but can lead to a denser, less structured crust.

Use slightly less vegetable oil than coconut oil to avoid overly greasy dough. Chill the dough thoroughly to help compensate for the lack of solid fat.

Compared to coconut oil, vegetable oil results in a softer, less flaky crust with a neutral flavor, which may be acceptable but is not ideal for traditional quiche texture.