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.
Easy Vegan Quiche
Ingredients
For the crust:
- 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
For the filling:
- 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
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, 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.
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. 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.
Recipe Notes
- 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!
Lisa
Can I substitute soaked cashews for the tofu? I can’t eat soy. Thanks!!
Nora
Sorry, I have never tried using anything but tofu here, but you could try it!
Sophie
This recipe is insanely good. This is better than ‘real’ egg-y quiche.
Nora
Thanks so much! So glad it was good!
Rachel W
This was fantastic!! I served it at a brunch get together at my house and it was a hit, both with vegans and non-vegans. I used Follow Your Heart vegan egg in place of the flax egg in the crust and it turned out great. The flavor was fantastic. So easy to make and so delicious! Thanks for the awesome recipe – this is definitely going to be a repeat!
Tanya
Such a great recipe thank you, planning on making this tonight. If I already have a frozen vegan gluten free crust should I bake this half way then just add the filling and bake again? Or put it all in and bake together from the start? Thank you!! 😀
Nora
I would pre-bake that crust a bit, maybe 10-12 minutes, then add the filling and bake the rest of the way according to instructions. Hope you enjoy it!!
Satin
Dear Nora, thank you for this amazing recipe. My family are six months into the vegan lifestyle and the kids have never eaten so well with recipes like this! Finally a quiche with a healthy base! I substituted the all purpose flour for wholemeal and used oat milk instead of almond and it worked out great. Only one issue was that my filling was a little dry, but that’ll be easily remedied by adding more oat milk next time. Fabulous!
Mariana Ferreira da Silva e Sousa
Tried today and is too delicious!
I needed to add a bit more milk to the filling and I used different vegetables.
Despite the mess I made in the kitchen, it is quite easy to do and so far the best quiche I have ever eat and I have ever made!
Thank you so much for this recipe!!
Mary
Soooo delicious! I also added some himalayan black salt, a little bit of vegetable broth powder and some cooked kale, and it came out so delicious! This is better than quiche made with eggs!
Dena
Hi! I”jm really looking forward to baking this quiche. Thank you so much for the recipe.
One Question: Can I sub the almond meal for regular or whole wheat flour? Almond meal is expensive and we don’t have dietary restrictions.
Thanks!
Nora
I think it would work, or you could make this Easy Vegan Pie Crust instead.
Rachel
I love this! I’ve looked for a vegan quiche recipe, but never found one I wanted to try! This is a must-try!
Nora
Thank you Rachel! I hope you enjoy it!!
Bryan
‘m the only one in the house who loves quiche which is great because when I make this recipe it’ll be all for myself! haha thank you for the recipe
Nora
haha that’s awesome! We’re always all fighting over it when I make it. I need to just make two at once. 🙂 Hope you enjoy!
Brenda
Can you make this the day before? Should I bake it or
Just keep it raw in the fridge until the morning?
It looks soooo good!!
Nora
Thank you! Yes, you could make this a day ahead. I would probably bake it, then re-warm it when you’re ready to serve. You could also make the crust and filling the day before, keep them separate, and then put it together and bake it. I’m afraid the crust may get soggy if you were to put the filling in and not bake it for a day.
Alan
So delicious!!
Charlotte Abercron
Hi Nora, I would love to make this for my family! I am really bad with making doughs, always get the amounts wrong 😳 Would you mind sharing how many grams approximately is “1 cup” as per your recipe? Thanks so much!!
Nora
I hope this one works out for you! The grams will depend on what you are measuring, so for all purpose flour approximately 120 grams, for the almond flour more like 100 grams. Hope that helps!