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 (35 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 minutes
Cook: 47 minutes
Total: 1 hour 7 minutes
Servings: 8 servings


Gluten free crust OR make my Easy Vegan Pie Crust instead


  • 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


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.


  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.


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 Read my full disclosure here.

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  1. Made this today for Easter brunch. Baked it in a mini muffin tin for quiche Lorraine tartlets like my husband and I always used to make for special occasions when we were non-vegans. It made 24 little pies. I used your Easy Vegan Pie Crust recipe with Miyoko’s butter for all of the fat, since that’s all that I had. The crust was AMAZING. Also I subbed out some of the nutritional yeast in the quiche just due to personal preference and added about 1/4 c of plant based cheese which worked well for those wondering. Nora, your recipes have all been absolute homeruns. Adding this one to the keeper list. Thank you!!

    1. Hi Katie! What a fun way to make the quiche! I love it! I appreciate you taking your time to share this fun and terrific review! Thank you for using my recipes, and I”m thrilled this one is going on the keeper list! Happy cooking!

  2. I used asparagus and broccoli toped with sundried tomatoes. It was even better the next morning cold for breakfast! I used a frozen pie crust. So easy!

    1. That’s so great to hear, glad you enjoyed it! I made it for Easter this morning and put asparagus in it as well, SO GOOD.

  3. Outstanding!

    I followed the directions exactly for the blended filling, used my usual piecrust recipe (the vegetable oil crust from Joy of Cooking), and for veggies I used collard greens with thoroughly-sauteed onions.

    The texture and flavor were just terrific. My household wants me to make it again. I think it would also be popular among people who aren’t usually into tofu, and as soon as COVID is over I plan to take it to a potluck with some Standard American Diet friends and just not mention the ingredients till later.

  4. Im going to make it tonite without nutritional yeast and use some miso paste instead. I am not a fan of nutl yeast. Can’t wait! Thank you.

    1. Tasted good but mine was too dry. Crust too thick. Definitely going to try again. Not sure what I did wrong. But there are endless ingredients options.

  5. This was amazing, so delicious, my whole family enjoyed it. We added peppers, mushrooms, sundried tomatoes to ours. The crust was really really good too.

  6. I was skeptical about making this at first because the recipe seems so simple, but it turned out amazing. I felt lazy so I used pre-made pie crust. will definitely be making this again for when family and friends are in town. Winner!! 

  7. I’ve made this twice now, include for Easter brunch. I’m always skeptical about tofu dishes, but I was really craving a quiche so I gave this a try. I did not use homemade pie crust and I had some in my freezer, but I followed the directions for the feeling with one exception. Instead of regular salt I use black salt to give it the egg flavor. Also, my cook time for firmness was over 45 min… closer to an hour. Either way, This quiche was out of this world! My husband and so can’t stand scrambled tofu, so I didn’t think they’d like this, but this quiche with gone so fast!!! Thanks for a wonderful and easy recipe, Nora!

  8. 5 stars! Me a my non vegan bf made this over the weekend and we were so happy ! Taste is really good, almost like eggy ( in a good sense !). Not to mention that it looks really pretty.

    1. I make polenta mix through vegetables at the last minute and then put into pie dish, I’ve not tried with a crust, but I’m sure it would work well. A bit extra work but a good subsitue for the soy method.

  9. 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!

  10. 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!! ?

    1. 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!!

        1. It might still be a tiny bit jiggly opposed to super firm and hard, but it should not to very wet and it should be firm when you touch it.

  11. 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!

  12. 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!!

  13. 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!

  14. 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.

  15. ‘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

    1. 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!

  16. 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!!

    1. 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.

    1. 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!!

      1. 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!

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