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

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.
5 from 19 votes

Ingredients

Gluten free crust OR make my Easy Vegan Pie Crust instead

  • 1 tablespoon ground flaxseeds
  • 2.5 tablespoons water
  • 1 cup almond flour
  • 1 cup gluten free all purpose flour, I used King Arthur brand
  • 1/2 teaspoon salt
  • 2 tablespoons olive oil
  • 2-4 tablespoons water, as needed

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

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

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