Easy Vegan Quiche

By Jessica Hylton - - Updated

This Easy Vegan Quiche is perfect for your breakfast or brunch! The filling, made with tofu, is loaded with burst tomatoes, caramelised onions and sautéed mushrooms and spinach and is baked in a buttery flaky crust!

A slice of vegan quiche on a plate.

FINALLY – the quiche is here. I’m talking a filling, “eggy” Vegan Quiche that’s loaded up with caramelised onions, burst tomatoes, sautéed mushrooms and spinach and baked in a buttery flaky crust.

I’m talking the kind of quiche you finish in less than 24 hours. The kind of quiche that makes you limit the other goodies to ensure you have space for one more slice.

After making these quiche muffin cups, I wanted more quiche love in my life. I mentioned in that post that my go-to brunch option was a vegetarian was a slice of quiche, toast and a side salad. It made me feel like I had my life put together, ladies-who-brunch kinda thing.

Notes on the Ingredients

ingredients for making a vegan quiche

So how do you make vegan quiche/what’s in a vegan quiche?

  • tofu
  • amazing filling ingredients – mushrooms, tomatoes, spinach and caramelised onions
  • amazing seasonings
  • nut milk
  • nutritional yeast
  • kala namak (optional but really adds that eggy flavour)
  • a delicious, flaky crust
Top down view of vegan quiche in a baking dish.

Tips to Make Vegan Quiche 

The key to this quiche is the amount of flavour in this. As you can see from the photos, it already looks just like quiche, tastes like it, and has the same texture.

But don’t skimp on the seasonings. Tofu needs a lot of help to be well seasoned, so don’t skip on pressing it either. We use a tofu press which makes all the difference, but I included alternative instructions down below too. Pressing releases the water so the tofu soaks up flavour instead, and gives it a better texture.

Close up of a slice of vegan quiche on a plate.

Ensure your veggies are well-seasoned before mixing in, and feel free to add your own twist. Here are some other add-in ideas:

  • Artichokes, broccoli, zucchini, bell peppers (leftover veggies work too)
  • Vegan meats to add in
  • Even more vegan parm and other creamy vegan cheeses
Side view of a slice of vegan quiche.

Easy Vegan Quiche

This Easy Vegan Quiche is perfect for your breakfast or brunch! The filling, made with tofu, is loaded with burst tomatoes, caramelised onions and sautéed mushrooms and spinach and is baked in a buttery flaky crust!
by: Jessica in the Kitchen
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings 5 servings
Course Breakfast, Lunch
Cuisine French
Ingredients
  • 1 lb block firm tofu lightly pressed*
  • 2 tablespoons coconut oil or any oil
  • 1/2 large red onion sliced chopped in half
  • about 3/4 cup chopped 272g mushrooms
  • 2 cups fresh spinach chopped or whole
  • 4 cloves garlic minced
  • Salt and pepper to taste for the veggies
  • 1 cup halved cherry tomatoes
  • 1 cup almond milk
  • 3 tablespoons nutritional yeast
  • 3/4 teaspoon sea salt
  • ¼ teaspoon black pepper
  • 1/4 teaspoon turmeric for colour
  • 2 teaspoons dried chives or 1 1/2 tablespoons freshly chopped chives
  • ½ teaspoon baking powder
  • 1 tablespoon vegan parmesan optional
  • Two pinches black salt kala namak – totally optional**
Instructions

Instructions

  • Preheat oven to 375°F/190°C. Begin to press your tofu and set aside until you are ready for it. Lightly dust your 9 inch pie dish.
  • Pre-bake pie crust for 10 minutes. Set aside.
  • In a pan over medium high heat, heat 1 tablespoon of the coconut oil. Add in the onions and stir to combine. Lower heat to medium and stir the onions for 15 minutes (you could even go up to 30 minutes depending on the time you have if you want to further caramelise them, stirring often).
  • Add in the extra tablespoon of coconut oil and the tomatoes, garlic and mushrooms, bring heat back up to medium high and sauté for 15 minutes, until tomatoes are slightly broken down. Season with salt and pepper to taste. Add in the spinach and sauté for another two minutes until it is wilted. Remove from heat and set aside.
  • In a high powered blender, add the tofu, almond milk, nutritional yeast, sea salt and black pepper, turmeric, and baking powder and vegan parmesan. If you have any kala namak, add it now. Blend on high until everything is completely smooth and there are no lumps, about 2 to 3 minutes. I blended mine twice to ensure this.
  • Add the filling to the pre-baked pie crust. Pour the tofu mixture over the lightly, and lightly stir them both together to combine.
  • Bake for 35 to 40 minutes until the top is golden brown and the quiche is cooked through.
  • Allow to cool for about 10 minutes, then cut into and serve. Enjoy!
NOTES
Notes
*If you have a tofu press, don’t push it down all the way. If you’re using the books and paper towel method (wrap a tofu block in a few layers of paper towel or a kitchen towel then press with books), you only want to press for about 5-10 minutes, not much longer.
**Kala Namak is an Indian spice that adds a lovely eggy sulphur flavour to any vegan egg dishes. It is very powerful so only add a small pinch into your recipes. If you don’t have any, that’s also fine – it’s optional.

Nutrition

Calories: 175kcal | Carbohydrates: 10g | Protein: 12g | Fat: 11g | Saturated Fat: 5g | Sodium: 534mg | Potassium: 352mg | Fiber: 3g | Sugar: 2g | Vitamin A: 2618IU | Vitamin C: 25mg | Calcium: 235mg | Iron: 2mg
by Jessica
Pinterest pin of vegan quiche.

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Recipe Rating




33 comments

  1. Jenni P says:

    Hi when do the chives go in?

    • Gavin | Jessica in the Kitchen says:

      Hi Jenni it goes into the blender when adding the salt, black pepper and nutritional yeast. I hope this helps and thanks for asking!

  2. Karen Lopez says:

    5 stars
    Always the best recipes and I love the tips!!

    • Gavin | Jessica in the Kitchen says:

      Awesome we’re so happy you enjoyed it Karen! Thanks so much for reading!

  3. Katelyn says:

    5 stars
    I’ve made this recipe a few times and it never disappoints! Great with different veggie combos too.

    • Gavin | Jessica in the Kitchen says:

      So happy to read this Katelyn. Thanks so much for your kind words.

  4. Kathy Stevenson says:

    5 stars
    This was really delicious (really!)
    I had to let it bake quite a bit longer because it was liquidy when it first came out; this is my fault because I didn’t have the right kind of tofu so just pressed and used the soft tofu I had, which made it less solid. But, once it solidified and st to cool, we really enjoyed it.

    • Gavin | Jessica in the Kitchen says:

      Awesome! We’re happy you enjoyed it Kathy!

  5. Emily W. says:

    5 stars
    What an amazing recipe! While I went the easy route with a store crust, this recipe was super easy to make through and through. It was extremely delicious, filling and I will definitely be making it again. I am not a fan of mushrooms so I replaced them with a medium zucchini. Highly recommend!

    • Gavin | Jessica in the Kitchen says:

      There’s nothing wrong with going the easy route. We’re just happy that you enjoyed the recipe. Thank you so much for the review.

  6. Colleen says:

    Hi have you ever made this without the crust?

    • Gavin | Jessica in the Kitchen says:

      Hi Colleen thanks so much for reading. We actually have quiche muffin cups as well as a frittata on the site. If you’re interested all you have to do is search it up in our website search bar. I hope this helps!

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