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5 from 20 votes

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 Time20 mins
Cook Time47 mins
Total Time1 hr 7 mins
Course: Breakfast
Cuisine: American
Servings: 8 servings
Calories: 248kcal
Author: Nora Taylor


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


  • 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