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.

Here’s my vision of a perfect Christmas breakfast table. Fresh croissants, some sort of baked French toast, a quiche, a plate of sliced fruits (pineapples, oranges and grapefruits) and a pitcher or an agua Fresca. Breakfast muffins on the side. Okay, now veganise it all.

You guys know that I’ve made the overnight baked French toast for you, working on the croissants (or just buying vegan ones true story) and 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 with your brother and your husband. The kind of quiche that makes you limit the other goodies to ensure you have space for one more slice.

To down view of vegan quiche in a baking dish.

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.

Fast forward to turning vegan I can finally have my cake (quiche – close enough) and eat it. The dish takes a bit of prep, especially if you make the pie crust from scratch, but it’s so worth it. Also, zero pressure to make it from scratch. It always tastes better, but if your bakery can make one for you, save yourself some time and energy this holiday season, mkay?

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

Vegan Quiche Ingredients

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 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.

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

Make it your own and enjoy friends! Your Christmas table (and all breakfasts/brunches from now on) will thank you!

A fork digging into a slice of vegan quiche.

Pinterest pin of vegan quiche.
Side view of a slice of vegan quiche.

Easy Vegan Quiche (Gluten Free + Unbelievably Divine)

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
  • 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**


  • 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!
*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.


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

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Recipe Rating


  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.


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