Perfect & Easy Vegan Quiche (Any Flavor!)
The best vegan quiche there is! Made with tofu, packed full of flavor from herbs and spices, and loaded with customizable veggies. Perfect breakfast & brunch.
This is the perfect and easiest vegan quiche that you can customize to any flavor! All baked in a simple vegan pie crust it makes for a great breakfast or brunch. Serve with some lemon and dill potatoes for a great summertime dinner!
In the mood for more brunch ideas? Make sure to check out my vegan stove top french toast, vegan scrambled tofu, or my vegan bakery style chocolate chip muffins!
Ingredients
Here is a quick rundown of what you’ll need. Check out the recipe card for the full ingredient list with measurements.
- Pie Crust: I totally recommend that you make a homemade vegan pie crust for the best flavor, but I have also been known to use a frozen pie crust (especially around the holidays).
- Tofu: Use firm tofu for the best results. Extra firm and super firm tofu can be too crumbly and won’t get the right texture.
- Chickpea Flour: The secret ingredient! This gives a nice flavor, some extra protein, and helps to hold the quiche together.
- Spices: Turmeric, garlic powder, onion powder, paprika, salt and pepper
- Nutritional Yeast: A touch of this to get the flavor right.
- Plant Based Milk: Any kind of plant based milk works great here as long as it is unflavored and unsweetened. Soy milk is always my go-to plant based milk.
- Vegan Mayo: A tablespoon of mayo helps to add fat and get the right texture.
- Soy Sauce: Adding just a little bit of this really brings out the savory flavors in the quiche.
Variations
While the images for this quiche show a simple tomato and broccoli quiche, there are so many different ways you can flavor this! Here are a few more ideas to get you started:
- Spinach & Vegan Feta – Fresh or frozen spinach (thawed and drained) mixed together with a half a cup of vegan feta cheese.
- Artichoke – Frozen or canned artichokes make this super easy!
- Wild Mushroom + Leek – 8 ounces of your favorite mushrooms sauteed in a pan with some vegan butter and leeks.
Instructions
Make sure to check out the recipe card below for the full recipe and ingredient list.
Making a quiche really comes down to just 4 easy steps.
- Make the pie crust. You can start with a homemade vegan pie crust, or press the easy button and purchase one from the store.
- Prep the filling. This includes washing and chopping of any and all veggies you want to use.
- Make the filling. Using a food processor, mixing together the tofu and spices.
- Bake. Transfer to the pie crust and bake until it just is set, about 35 minutes.
What to Serve with a Vegan Quiche
Here is what I like to serve with a quiche. It’s usually one or more of the following:
- Fruit Salad
- Lemon and Dill Potatoes
- Deviled Potatoes
- Blueberry Muffins or Double Chocolate Muffins
- Spinach and Strawberry Poppyseed Salad
- Cinnamon Rolls
For more brunch inspiration, make sure you check out my favorite vegan brunch recipes – which includes this quiche, naturally!
How to Store
Fridge: Cover tightly and store in the fridge for up to 4 days.
Freezer: Pie dough can be made in advance and stored for up to 3 days in advance. To freeze, cool the cooked quiche completely and wrap in many layers of aluminum foil or store in a freezer safe container for up to 2 months. Thaw in the fridge overnight before warming ina 350F oven for 20 minutes.
More Brunch Recipes
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Equipment
- Food processor
- Mixing bowls
- Mixing spoons
- measuring cups
- Measuring spoons
- Pie plate
Ingredients
Base Vegan Quiche Recipe
- 1 block tofu firm
- 2 tablespoons chickpea flour
- 3 tablespoons plant based milk
- 2 tablespoons nutritional yeast
- 1 tablespoon vegan mayo
- ¼ teaspoon turmeric
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon paprika
- Salt and pepper to taste
Broccoli and Tomato Filling
- 1 cup broccoli chopped
- ½ cup tomatoes chopped
Instructions
- Preheat the oven to 375°F/190°C making sure the oven rack is in the middle of the oven.
- Prepare the vegan pie crust. Either prepare a homemade vegan pie crust or thaw a frozen store bought pie crust.
- Prepare the fillings. Wash and chop the fillings of your choice. Set aside.
- Make the tofu quiche. Into a food processor, combine the tofu, chickpea flour, plant based milk, vegan mayo, soy sauce, and all spices. Blend until all is mixed together.
- Transfer to the pie pan. Mix together any fillings with the quiche. Spoon the quiche mixture into the prepared pie crust.
- Bake. Bake uncovered for 35 to 45 minutes, depending on the amount and type of filling used. The quiche is done when the pie crust is golden brown and the tofu has developed a golden brown color as well. Let it rest for 15 minutes before slicing and serving. You can also chill the quiche and serve chilled. Enjoy!
Notes
- How to Store
- Fridge: Cover tightly and store in the fridge for up to 4 days.
- Freezer: Pie dough can be made in advance and stored for up to 3 days in advance. To freeze, cool the cooked quiche completely and wrap in many layers of aluminum foil or store in a freezer safe container for up to 2 months. Thaw in the fridge overnight before warming ina 350F oven for 20 minutes.
Nutrition
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