Easy Vegan Quiche
This Easy Vegan Quiche is perfect for your breakfast or brunch! The eggy tofu filling is loaded with burst tomatoes, sweet caramelised onions, sautéed mushrooms, and spinach, then baked in a flaky, buttery crust.
After making these quiche muffin cups, I wanted more quiche love in my life. This is only natural, because vegan quiche is one of those recipes that works as a template—you make it once, and you want to make it again and again with different combinations of ingredients each time.
As you can see from the photos, this recipe looks just like traditional quiche, but what you can’t see is that it also tastes like quiche and has the same baked egg texture. To accomplish this, you have to go all-in on the seasonings. Don’t skimp! And to get the tofu to absorb the seasonings you add, you need to press it, which releases the liquid so the sponge-like tofu can soak up the flavour of the other ingredients.
Notes on Ingredients
Please note that this is important information on the ingredients and instructions and the FULL recipe with amounts and details can be found DOWN BELOW (scroll to it) in the recipe card.
- Firm tofu – Don’t use soft and don’t use extra-firm! You need firm tofu to make quiche.
- Coconut oil – Or another oil you like to cook with.
- Red onion
- Fresh spinach
- Cherry tomatoes
- Almond milk – Or another plant-based milk you have on hand. Just make sure it’s unsweetened!
- Nutritional yeast
- Sea salt
- Black pepper
- Turmeric – This gives the tofu an eggy color.
- Dried or fresh chives
- Baking powder
- Vegan parmesan – This is optional, as the nutritional yeast will add a cheesy flavour.
- Kala namak – This is a black salt that adds an eggy sulphur flavour to vegan egg dishes.
- Flaky pie crust – Here’s my recipe for vegan gluten-free pie crust, my regular pie crust or you can use store-bought.
More Add-In Ideas
- Artichokes, broccoli, zucchini, bell peppers, or leftover vegetables
- Vegan meats like sausage or bacon
- Fresh herbs
- Shredded vegan cheese
How to Press the Tofu
If you’ve never pressed tofu before, you can learn more about how to do it here: How To Cook Tofu 101 + Best Tips on Making the Most Delicious Tofu.
For this recipe, I recommend using a light touch when pressing the tofu. 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 towels or a kitchen towel then press with books), only press the tofu for about 5-10 minutes.
How to Make Vegan Quiche
If you want to get a head start on your quiche, you can cook the vegetables up to 2 days in advance. Then, you’ll only need to prepare the tofu filling and crust!
Prepare. Preheat your oven to 375°F. Press the tofu and dust a 9-inch pie dish with flour.
Bake the crust. Pre-bake the pie crust for 10 minutes, then set aside until later.
Caramelise the onions. Melt a tablespoon of coconut oil in a skillet set over medium-high heat. Stir in the onions and lower the heat to medium. Cook the onions for at least 15 minutes, or longer for a deeper color and sweeter flavour.
Cook the rest of the veggies. Add the remaining tablespoon of coconut oil, along with the tomatoes, garlic, and mushrooms. Increase the heat to medium-high and sauté the vegetables for about 15 minutes, or until the tomatoes are beginning to break down. Season with salt and pepper, then stir in the spinach and cook until it’s wilted. Remove from heat.
Make the tofu filling. Combine the tofu, almond milk, nutritional yeast, sea salt, black pepper, turmeric, baking powder, vegan parmesan, and kala namak in a blender. Blend on high until the mixture is smooth.
Assemble. Transfer the vegetables to the prepared pie crust. Pour the tofu mixture over the veggies and stir to combine.
Bake. Place the quiche in the oven and bake for 35 to 40 minutes, or until the crust is golden brown and the filling is set. Cool for 10 minutes, then slice and serve.
Tips for Success
Here are some tips for a perfect vegan quiche:
- Use refrigerated tofu. Don’t use the shelf-stable silken kind! While silken tofu can be used to make vegan quiche, I developed this recipe for the refrigerated, water-packed variety.
- Cook off the liquid. When you’re cooking the vegetables, you want to make sure the liquid has completely cooked off. This prevents a soggy crust and soupy quiche filling.
- Test for doneness. You want the center of the quiche to be firm and spring back when you press gently.
How to Store
Wrap the quiche in the baking dish or transfer it to an airtight storage container and refrigerate it for up to 3 days. Reheat it in a 350ºF oven until it’s warmed through, or you can warm it up in your microwave.
Can This Recipe Be Frozen?
Yes, you can freeze a whole quiche or freeze leftovers for later. Wrap it well or place it in an airtight storage container; freeze for up to 2 months. Thaw the frozen quiche in the refrigerator overnight, then warm it up in a 350ºF oven or in the microwave.
Enjoy friends! If you make this vegan quiche recipe, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!
Easy Vegan Quiche
- 1 lb block firm tofu, lightly pressed*
- 2 tablespoons oil, any oil
- ½ large red onion, sliced, then chopped in half (or diced)
- 1 cup halved cherry tomatoes
- 4 cloves garlic, minced
- ¾ cup mushrooms, chopped or thinly sliced (272g), I used a mix of shiitake and baby Bella mushrooms
- Salt and pepper to taste, for the veggies
- 2 cups fresh spinach, chopped or whole
- 1 cup vegan milk, any one works, ensure it is unsweetened
- 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
- ¼ teaspoon 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 to cool fully.
- In a large 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, vegan milk, nutritional yeast, sea salt and black pepper, turmeric, chives, 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, anywhere from 40 seconds to 2 minutes depending on your blender. 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!
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.