Sunday brunch calls for this incredible Vegan Quiche. Made with cooked vegetables, tofu, and a flaky crust, this classic and customizable recipe is perfect for a crowd! No one will believe it’s 100% vegan.

serving a piece of quiche, beige towel in back and grey background

A comforting Vegan Quiche as the centerpiece on the brunch table will stop your guests in their tracks. So soft, luscious, and filled with cooked vegetables, this tofu quiche is just as delicious and even easier to make than a traditional quiche lorraine!

Surrounded by a homemade almond flour pie crust, a tofu filling mixed with cheesy and eggy seasonings, cooked vegetables, and sun dried tomatoes will have you coming back for slice after slice. Easily store the leftovers for later and enjoy hot or cold for days on end!

Making a vegan quiche in a food processor is so easy and the texture is phenomenal! When it’s done baking, serve your vegan spinach quiche with all of your brunch favorites. Your guests will be spoiled as they feast on a slice along with homemade breakfast potatoes, vegan fresh toast, and apple fritters!

How to make the crust

Make a flax egg by combining the flaxseed and water in a small bowl. 

Add the dry ingredients to a food processor and pulse to combine. Leave it running while you slowly add the oil and flax egg. Pour in a little water until the dough sticks together when you pinch it between your fingers.

Crumble the dough into the pie pan and press the mixture evenly on the bottom and up the sides of the pan. Use a fork to poke a few holes in the bottom before blind baking the crust.

pie crust for easy vegan quiche

How to make vegan quiche

Sauté the garlic, mushrooms, and spinach in a skillet. Add the drained tofu to a food processor along with the almond milk, nutritional yeast, onion powder, turmeric, and salt. Blend until smooth.

Pulse the mixture a few times with the garlic, mushrooms, and spinach added until they’re just combined.

Pour the filling into the crust. Bake until it’s firm to the touch. Let the finished quiche cool for at least 10 minutes before you slice into it.

collage of how to make vegan quiche filling

Tips and Substitutions

  • Oil free – Omit the olive oil in the crust and use water instead. Sauté the vegetables in water instead of oil.
  • Nut free – Use soy or coconut milk instead of almond in the filling or use my Easy Vegan Pie Crust instead.
  • To make the taste more “eggy” – Use black salt (a.k.a. kala namak) instead of regular.
  • Low on time? Use vegan store bought pie crust instead.

Make ahead – Prepare the quiche up until the baking and store it, covered, in the fridge. Bake it fresh the next morning and enjoy!

How to store leftovers

Keep the whole quiche or individual slices covered in the fridge and enjoy within 3 to 4 days. The quiche is delicious served warm or cold so you can serve it straight from the fridge.

whole uncut quiche with sun dried tomatoes on top

Customize it

My vegan quiche recipe is so versatile, you can easily customize it any way you like. Instead of mushrooms, spinach, and garlic, you can use chopped broccoli, onions, tomatoes, asparagus, or kale. Just use about 2 cups of chopped vegetables in the quiche, total.

For a hearty quiche, add in your favorite vegan breakfast proteins. I love tempeh sausage, tempeh bacon, or a store bought vegan bacon for classic flavors.

Speaking of classic flavors, my Vegan Pie Crust is just like a traditional quiche crust and doesn’t need to be pre-baked. You can use it instead of the almond flour version in this recipe to speed up the time and make each bite buttery and flaky.

Finish your quiche with lots of toppings. I love pressing ⅓ of a cup of sun dried tomatoes into the top of the quiche before it goes into the oven. Sliced tomatoes, asparagus, or fresh herbs are also great choices.

piece of quiche on a plate with a fork taking a bite

Want more “eggy” vegan breakfast recipes?

square image of a quiche with a hand taking a slice out
5 stars (30 ratings)

Easy Vegan Quiche

Sunday brunch calls for this incredible Vegan Quiche. Made with cooked vegetables, tofu, and a flaky crust, this classic and customizable recipe is perfect for a crowd! No one will believe it's 100% vegan.
Prep: 20 mins
Cook: 47 mins
Total: 1 hr 7 mins
Servings: 8 servings

Ingredients 
 

Gluten free crust OR make my Easy Vegan Pie Crust instead

Filling

  • 1 tablespoon olive oil
  • 2 garlic cloves, minced
  • 1 cup chopped mushrooms
  • 1 cup chopped baby spinach
  • 14- ounce block firm tofu, drained no need to press
  • 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
  • 1/3 cup chopped sun dried tomatoes, or cherry tomatoes sliced in half

Instructions 

For the crust

  • 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, gluten free flour and salt) and pulse to combine. With the food processor running, slowly drizzle in the olive oil and flax egg. Add 2-4 tablespoons water and pulse, 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.

For the filling

  • 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. Press the sun dried tomato pieces or fresh tomatoes into the top of the quiche. Bake for about 35 minutes, until the top is firm.
  • Cool for 10-15 minutes before slicing. Serve and enjoy! Leftover quiche will save in the refrigerator for 3-4 days.

Notes

  1. For a more traditional crust, make my Easy Vegan Pie Crust instead. There is no need to pre-bake that crust, simply line your pan with the crust, add the filling and bake.
  2. To make the recipe oil free, simply omit the olive oil in the crust and sauté the vegetables in broth or water.
  3. 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! You could also add some tempeh bacon or tofu bacon, crumbled up.
  4. Use black salt instead of regular salt for a more eggy tasting vegan quiche.

Nutrition

Serving: 1serving | Calories: 248kcal | Carbohydrates: 19g | Protein: 11g | Fat: 15g | Saturated Fat: 2g | Sodium: 377mg | Potassium: 168mg | Fiber: 4g | Sugar: 1g | Vitamin A: 352IU | Vitamin C: 1mg | Calcium: 106mg | Iron: 2mg
Course: Breakfast
Cuisine: American
Author: Nora Taylor
Did you make this recipe?Mention @nora_cooks_vegan_ or tag #noracooks!

*This recipe was originally published in December 2018 and has been updated with new photos and information.

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. Read my full disclosure here.

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Comments

  1. Is it possible to bake without a crust? I like to make individual cupcake servings of crust less quiche.

    1. I haven’t tried making it without the crust, but it should still work. Just bake the mini quiches for less time (about 20 to 30 minutes). Hope this helps!

  2. Hi Nora! I don’t have any almond flour, just oat, would I be able to use oat flour for both portions of the crust?

  3. Great GF pie crust and the recipe couldn’t be easier. I used Silken tofu because that is what I had on hand and just omitted the almond milk. Added mushrooms and broccoli and some dried mustard powder. This is a wonderful recipe – easy and delicious and adaptable. Will make it again. Thanks

  4. I found the texture of firm Tofu to be unpleasantly gritty. Two tablespoons of liquid was totally inadequate. The flavour was not tasty.
    I must have done something wrong!!!

    1. While most firm tofus are not very firm, some are much more dense. You may have had a better tofu that just didn’t work well for this recipe.

  5. Love this recipe I didn’t have a food processor to use so I mixed up the dough by hand .
    All worked out beautifully .
    Thank you.

  6. Only one thing wrong with this recipe… where am I going to find a pie dish big enough to triple or quadruple the ingredients. DAMN GOOD!
    Made it last night and already gone.
    Thanks for sharing all your wonderful recipes… I’ve made quite a few of them.

    1. You are very welcome! I’m glad to read you loved the quiche! Thank you for sharing your wonderful feedback! Wishing you happy cooking as you venture through my recipes!

    1. Hi Marlee. I like to use The Spice Lab Kala Namak Mineral Salt – Indian Himalayan Black Salt. I’m glad you loved the quiche! Thank you for sharing your feedback!

  7. Made this yesterday for a birthday brunch. We had a few vegans but mostly carnivores and this quiche went so quick. Everyone loved it and its very filling. Super easy to make and so healthy!

    1. Hi Loretta. I’m so glad the quiche was a hit at your birthday brunch! Thank you for taking time to share your review and feedback! Wishing you happy cooking!

  8. If you are thinking of making this quiche, DO it. You will not regret it. This is the best vegan quiche I have ever eaten. Easy to make, very customizable and you won’t even know it’s vegan. My Omni son and husband and parents in law couldn’t believe this was vegan. I made the crust, Nora’s recipe, and because my husband hates mushrooms I used extra onion, garlic and spinach and it was amazing. Thank you for this keeper!

    1. Thank you for sharing your fantastic review and comments! I am thrilled that the quiche was a hit with your family! Wishing you happy cooking!

  9. This was so amazing! No one could believe that it was vegan. This was a perfect dish for Christmas brunch.

    I did spinach, caramelized onions and vegan  sausage. I used your vegan pie crust too which came out perfectly. I had a bit of trouble rolling initially, but used parchment to roll out which was a huge help. I pre-baked the vegan pie crust prior for 45 min and found everything cooked really well. 

    Thank You!
    Sarah

  10. I plan to make this for Christmas next weekend. I want to use your vegan pie crust recipe. Do I bake the pie crust as instructed for 45 min with pie weights and then add the filling in and bake for 35 min ? 

    Thank You
    Sarah 

    1. See my Notes for this recipe. There is no need to pre-bake the pie crust, simply add the filling and bake. Hope that helps!

    1. Hi Brittany! I’m so glad you love the quiche! Thank you for sharing your review and comments! Happy holiday cooking!

  11. Loved it. I used store bought crust. I did use black salt and added a 1/4 tsp cayenne. I also fried an onion prior to frying the mushrooms. Delish!. Thanks!

  12. I’m looking forward to making this! But will it freeze? I could cut the recipe and do individual ones but I would rather make one big one if the slices will freeze okay. Thank you!

    1. I haven’t actually tried freezing it, so I can’t say for sure, but I think it will work. I’m not sure the texture will be exactly the same once frozen. If you try it, let me know how it works out. Thanks!

      1. Love this so much – so easy and delicious ? 
        Want to batch prep a few for the freezer for when baby comes so I can have easy meals on the go. Would you recommend freezing before cooking, and then baking from frozen? Or after cooking and reheating in the over before serving?

        1. I would actually suggest freezing it after it’s baked. Then you can quickly reheat it (or maybe freeze in individual slices for quick grab and go!). Hope that helps and thank you!

  13. This was an amazing brunch for my family and I.  I substituted the spinach for kale and omitted the tomatoes.  I LOVED it, and plan to make it again, and put it in my handwritten recipe book along with so many of your other recipes.  Thank you so much, Nora, for all of the recipes!

  14. Can you use Egg replacer instead of Flaxseed egg for this recipe? If yes how much? Do you have some recipes without Tofu? I need to limit soy intake. I can use it once in awhile though Thanks

    1. I’m sure it would work, I would use the equivalent of 1 egg, according to the package instructions of whatever replacer you have. I have many recipes without tofu, take a look at my recipes page to see them all. Thanks!

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