This Easy Vegan Quiche is perfect for Sunday brunch or holiday breakfasts. The crust is made with wholesome ingredients and the filling is totally customizable. It’s always a hit!
You all won’t believe how delicious and flavorful this easy vegan quiche is. And the best part is it’s simple to make and is full of nutritious, wholesome ingredients! You can switch up the vegetables depending on what you like, so it’s totally customizable. Everyone I’ve made this quiche for loves it, from picky kids to regular egg eaters!
How do you make the crust for vegan quiche?
The crust is made with almond flour, white/whole wheat flour (or use oat flour to make it gluten free), ground flaxseed, salt, a few tablespoons of olive oil and water.
First, make the flax-egg by combining the water and ground flaxseeds in a small bowl.
Then, in a food processor, pulse the dry ingredient to combine. Slowly add the wet, including the flax egg until you can press the dough between your fingers.
*To make this oil free, omit the oil and use more water until it comes together.
Press into your pan evenly, and up the sides, and bake at 350 degrees F for 12 minutes. Set aside.
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How do you make the filling for vegan quiche?
First, saute the vegetables for a few minutes in a pan.
In the same food processor (I don’t wash it, just wipe any crumbs out from making the crust), add the drained tofu, almond milk, nutritional yeast, onion powder, turmeric and salt. Process until very smooth, scraping the sides as needed.
Add the cooked veggies and pulse just a few times, but don’t over process; you want to leave a lot of texture.
Pour the mixture into the crust, and bake at 375 degrees for 35 minutes. It will look something like this when it’s finished:
So tasty!!! This Easy Vegan Quiche is absolutely perfect for a holiday breakfast or weekend brunch.
Substitutions:
- Omit the oil and use water instead in the crust and for sauteing the vegetables to make Oil Free.
- To make it Gluten Free, use certified gluten free oat flour instead of the white or wheat flour.
- To make it Nut Free, use soy or coconut milk instead of almond in the filling, and use my Easy Vegan Pie Crust instead.
- Switch up the vegetables: Chopped small broccoli, onions, tomatoes, sun-dried tomatoes, chopped small asparagus, or kale are all good options. Just use about 2 cups chopped vegetables for the quiche, total.
Want more Vegan Brunch recipes?
Starbucks Copycat Pumpkin Scones
Recipe adapted from Oh She Glows.
- 1 tablespoon ground flaxseeds
- 2.5 tablespoons water
- 1 cup almond flour or almond meal
- 1 cup all purpose flour (see Notes for substitutions)
- 1/2 teaspoon salt
- 2 tablespoons olive oil
- 1-2 tablespoons water, as needed
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- 1 cup chopped mushrooms
- 1 cup chopped baby spinach
- 1 14-ounce block firm tofu, drained
- 2 tablespoons unsweetened almond milk
- 2 tablespoons nutritional yeast
- 1/4 teaspoon onion powder
- 1/4 teaspoon turmeric
- 3/4 teaspoon salt, or more to taste
Preheat the oven to 350 degrees F and lightly grease a 9-inch Quiche Pan or a 9-inch pie pan.
Combine the ground flaxseeds and water in a small bowl and set aside. This is your flax egg.
In a food processor, add the dry ingredients (almond flour, all purpose flour and salt) and pulse to combine. With the food processor running, slowly drizzle in the olive oil and flax egg. Add 1-2 tablespoons water as needed until the dough sticks together when you press it between your fingers.
Crumble the dough into the pan and press the mixture evenly on the bottom and up the sides of the pan. Press firmly and evenly. Poke a few holes in the bottom of the crust, and then bake for 12 minutes. Remove and set aside while you make the filling. Increase the oven temperature to 375 degrees F.
In a medium skillet, saute the garlic and mushrooms over medium heat for 3-4 minutes, until the mushrooms soften. Now add the spinach and stir until it wilts. Remove from heat and set aside.
In the food processor, add the drained tofu (no need to press it), almond milk, nutritional yeast, onion powder, turmeric and salt. Blend until very smooth, scraping down the sides as needed. Add the cooked vegetable mixture, and pulse a few times to combine, but don't blend - you want there to be a lot of texture left.
Pour the filling into the crust and spread evenly using a spatula. Bake for about 35 minutes, until it's firm to touch.
Cool for 10-15 minutes before slicing. Serve and enjoy! Leftover quiche will save in the refrigerator for 3-4 days.
- You can substitute whole wheat flour for the all purpose flour, or use oat flour to make it gluten free (as long as your oats are certified gluten free).
- If you have nut allergies, you can also use my Easy Vegan Pie Crust. If you use this, I would pre-bake it as well for 8-10 minutes at 350 degrees F. Also instead of almond milk use coconut or soy.
- To make this Oil Free, simply omit the olive oil and use more water.
- Substitute the mushrooms and spinach with other vegetables, such as 2 cups chopped small broccoli, asparagus, kale, tomatoes or onions. It's very customizable depending on your tastes!
