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!

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.

After making these quiche muffin cups, I wanted more quiche action in my life. I mentioned in that post that my go to brunch option as 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 (and having months on and off before that where I would just randomly hate eggs) 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 and on, yeah?

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

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!

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! via https://jessicainthekitchen.com
Easy Vegan Quiche (Gluten Free + Unbelievably Divine)

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:
Prep Time:
Cook Time:
Total Time:
Serves: 5-7
Category: Breakfast
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
  • 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.
Tags: almond milk, cheese, Dairy Free, Egg Free, Fall, Gluten Free, Low Carb, mushrooms, Nutritional Yeast, Spring, Summer, tofu, tomato, Vegan, Vegetarian, Winter almond milk, cheese, Dairy Free, Egg Free, Fall, Gluten Free, Low Carb, mushrooms, Nutritional Yeast, Spring, Summer, tofu, tomato, Vegan, Vegetarian, Winter
by Jessica

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15 comments

  1. Alyssa Fernandez says:

    Sounds delicious! I’m going to try this this weekend. I’ve been in the market for a good tofu press but not sure which one to buy. Can you recommend one that you like? Thanks !

    • Gavin | Jessica in the Kitchen says:

      Hey Alyssa! thank you so much! You can use the one from tofupresser.com we got that brand on amazon. I hope this helps.

  2. Aiesha says:

    Hi Jess I just tried this quiche but mine came out really watery.
    Just wondering how to fix that. I’ve left it in 15 mins longer but no help. While I blended the tofu mix I thought the mix was really thick so I added another 2 tablespoons of almond milk. Is the tofu mix supppsed to be thick. It smells sooooo good – so I really want to save it!!! Help !!!

    • Jessica says:

      Hi Aiesha!

      Yes, it’s supposed to be very thick! Are you sure your tofu block was 1 pound in weight? That’s the only place I can see that would make it watery. Let me know and I hope I am able to help!

  3. Hester says:

    This looks really good, and looking forward to try it.
    I’m wondering if this can be made ahead?
    Pre-bake the crust, prepare the mix, but don’t add until ready to bake?
    Or do you think I can have the whole thing ready the night before, and put in oven the next morning?
    I can imagine adding everything could made the crust soggy, but maybe it’s not something to worry about. Would like to hear your thoughts on this. 🙂

    Rating: 5
    • Jessica says:

      Hi Hester!

      Thanks! Okay best way to prep this before hand – yes you can pre-bake the crust, but yes you’re right, do not add the mix until right before it goes into the oven since it would result in a soggy crust. So I would recommend maybe resting the crust on the counter (covered lightly with a kitchen towel in a cool spot) if doing it the night before. So you’re spot on! I hope that helps so much and hope you enjoy so much!

  4. thanks for sharing: sounds delicious!
    Both me and my daughter are vegan and love both mushrooms and spinach. Alas, I can not eat soy derivatives, either.
    what can I use instead of tofu? what is it supposed to do (ligate the ingredients, make the filling creamier, add volume and protein… )
    thanks in advance, irina

    • Gavin | Jessica in the Kitchen says:

      Hi Irina thanks for reading! Thank you for asking this question, you’ve inspired us to do a new recipe. If you can’t wait on a new recipe, you should be able to soak about 1/2 a cup of cashews add that to 1 cup of water and a dextrous flour, best option is chickpea flour 1 cup to a blender. To mimic the quiche flavour I would use the same seasonings suggested for the tofu in the recipe especially Kala Namak if you can, but don’t forget to taste test! Just a heads up this suggestion is not tested at all so it might need some slight tweaks to get it perfected. I hope this helps!

    • Gavin | Jessica in the Kitchen says:

      Just incase That was a bit confusing

      Soak 1/2 cup Cashews
      Add soaked cashews to blender
      add 1 cup of water to blender
      add 1 cup of chickpea flour to blender
      add seasonings from recipe to blender
      follow the other steps from original recipe

      I hope this helps!

  5. Mildy says:

    I made this the other day and can’t believe how good this turned out. The filling tasted very close to quiche made with eggs. I’m not vegan, I just try to eat like one as often as possible, so I only recently had quiche made with eggs.
    I used regular AP flour for the crust, and instead of cherry tomatoes I chopped regular tomatoes. I followed the recipe for the rest. The kala namak definitely made this taste like egg. Thank you so much for the recipe. Definitely going to make this often!

    Rating: 5
    • Gavin | Jessica in the Kitchen says:

      Hi Mildy! Wow thank you so much! We love that you try to eat vegan as much as possible and your review has made us smile. Thank you for reading and thank you for trying the recipe. We hope that you have a great day!

  6. Anji says:

    No real. Instructions about pressing tofu -i have no idea w
    hat that means….

    • Jessica says:

      Hi Anji,

      Here it is from another recipe:

      Pressing your tofu removes all of that liquid from it, leaving room for your tofu to actually soak up your seasonings and marinade. In fact, if you make tofu for meat replacement purposes, and you let it soak overnight in a marinade without pressing it, chances are high that the marinade will have had no effect on the tofu since it just can’t soak it up.

      You’ll want to press your tofu for about 30 minutes. This is how you ensure that as much of the liquid as possible is removed. I wouldn’t recommend cutting this time down, especially if you want crispy tofu.

      How to Press Tofu

      Here are two ways to press tofu:

      Use a tofu press. A tofu press is a very simple mechanism that basically screws your tofu into press to press out the liquid. You can adjust it to any level of pressing that you want, and it works wonders. It tastes the fear out of everything on top of your tofu toppling over, and for someone like me who uses tofu so often, it’s paid for itself. Prices range from $20-$30, but it’s probably going to last you for life. Pressing tofu for us now takes less than 5 minutes to set up from cutting up the tofu bag to putting it in the press.

      The second method is stacking heavy items on top of your tofu to remove the liquid. To press tofu this way, remove from the bag or package and wrap in a kitchen towel. Place a heavy pot (such as a cast iron) on top of the tofu or a stack of heavy books that can balance on top. Press for at least 30 minutes. You can press tofu a day or two ahead of time, and place in an airtight tupperware container in your fridge.

  7. Stephanie K. says:

    This was a brilliant recipe! Just made it for lunch for the family. So easy to make and very tasteful! Will definitely be making this recipe again some time soon.

    Rating: 5
    • Jessica says:

      Hey Stephanie,

      Aww that’s incredible and I’m so happy to hear that!! Thanks so much for sharing!

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