This vegan quiche is so easy to make and packed with delicious flavor. It’s the best thing for breakfast or brunch and you’ll love the combination of spinach and mushrooms!
You actually won’t believe how easy it is to make a vegan quiche.
If you thought a quiche needs eggs – and I’ll admit that I might’ve thought so too once upon a time – then this recipe will blow all those ideas out the water.
The texture is simply amazing and if you didn’t tell anyone it was vegan, they wouldn’t have a clue! In fact, a quiche loving friend of ours might just have told us that this is even MORE tasty than a regular egg-based quiche.
It also has a good amount of protein per slice since we used tofu as our ‘eggs’ in this recipe so this is great for a high protein breakfast or brunch or anytime really.
You’ll also love our vegan frittata, vegan egg salad and vegan shakshuka so check them out too.
How To Make Vegan Quiche
The Pie Crust:
- Add all purpose flour, salt and sugar to a food processor and mix together.
- Add in some coconut oil and process in until crumbly.
- Add ice water and process into a dough.
- Place the ball of dough onto a flour dusted surface and roll out into a giant round that can fit over your 9-inch pie dish.
- Carefully lift it and place it over the pie dish and tuck it in along the sides. There should be overhang over the sides of the dish, but it should be relatively even and neat. Cut off any excess dough over the sides of the dish with a scissors.
- Place the pie crust into the fridge while you work on your filling.
The Filling Part 1:
- Add firm tofu, cornstarch, nutritional yeast, turmeric, onion powder, garlic powder, salt and black salt (aka kala namak) into your food processor.
- Process until well mixed.
- Add in soy milk and process again until a smooth consistency.
- Set aside.
The Filling Part 2:
- Add olive oil to a pot along with chopped onion and crushed garlic and sauté until the onions are softened.
- Add sliced mushrooms and sauté with the onions until softened.
- Add in chopped baby spinach and sauté until just wilted.
- Now add in your tofu mix from the food processor and fold it in with the mushrooms and spinach.
Assembling the Quiche:
- Add the filling to your pie crust and smooth down evenly.
- Place into the oven and bake for 40 minutes at 350°F until firm and golden on top.
- Allow to cool for 10 minutes or so before slicing.
Recipe Tips
Pre-Made Pie Crust
If you want to save time on this recipe, then you can use a pre-made store-bought 9-inch pie crust. It must be unbaked. This will save the time on preparing the crust and make this recipe really fast and easy.
What About Crustless?
You can even make this quiche crustless. Spray your dish with non-stick spray and then make the quiche as usual.
Kala Namak aka Black Salt
Black salt is not actually black in color at all, but it does have eggy flavor. It’s quite amazing. It works fantastically in dishes where you want to recreate an egg flavor.
It worked amazingly in our super eggy vegan tofu scramble. If you don’t have it you can substitute this for regular salt, but I do recommend you get some and give it a try, it’s pretty awesome in cooking. If you eat some of it as is, the taste is VERY strong but don’t let that put you off. When it’s used in cooking it works great.
You can get some black salt on Amazon.
Vegan Quiche Q&A
If you’d like to make this quiche gluten free then either buy a pre-made gluten-free pie crust and use that or make it crustless.
I am not sure if our recipe for the pie crust could be made with gluten free all purpose flour as I have not tested it. While gluten-free all purpose flour often works as a sub in recipes, I’m not entirely sure if it would roll out well, so I’m not sure if it would work here.
If you need a vegan quiche that is made without tofu, then check out this recipe from ElaVegan.
Storing And Freezing
Keep your quiche covered in the fridge and enjoy within 3-4 days. It is delicious served warm or cold so you can serve it straight from the fridge and it’s totally delicious.
It can be frozen for up to 3 months, though there may be a small texture change after thawing.
More Vegan Breakfast Recipes
Did you make this recipe? Be sure to leave a comment and rating below!
Vegan Quiche
Ingredients
For the Pie Crust:
- 1 cup + 2 Tbsp All Purpose Flour (145g)
- ½ tsp Salt
- 1 Tbsp White Granulated Sugar
- ¼ cup Coconut Oil (55g) Solid
- 4 Tbsp Ice Water
For the Filling:
- 14 ounces Firm Tofu (400g)
- 1 Tbsp Cornstarch
- 2 Tbsp Nutritional Yeast
- ¼ tsp Turmeric
- ½ tsp Onion Powder
- ½ tsp Garlic Powder
- ¾ tsp Salt
- ½ tsp Black Salt Kala Namak
- 2 Tbsp Soy Milk
- 1 Tbsp Olive Oil
- 1 Medium Onion White, Yellow or Brown, Chopped
- 1 tsp Crushed Garlic
- 2 ½ cups Cremini Mushrooms (240g) Sliced*
- 3 cups Baby Spinach (90g) Chopped
Instructions
- Prepare your pie crust: Add the all purpose flour, salt and sugar to a food processor and mix together. Add the coconut oil and process until crumbly. Add the ice water and process into a dough.
- Place the ball of dough onto a flour dusted surface and roll it out into a giant round that can fit over your 9-inch pie dish.
- Carefully lift it and place it over the pie dish and tuck it in along the sides. Cut off any excess dough hanging over the sides of the dish with a scissors.
- Place the pie crust into the fridge while you work on your filling.
- Preheat the oven to 350°F (180°C).
- Prepare your filling: Add the tofu, cornstarch, nutritional yeast, turmeric, onion powder, garlic powder, salt and black salt (aka kala namak) into your food processor. Process until well mixed. Add the soy milk and process again until it reaches a smooth consistency. Set aside.
- Add the olive oil to a pot along with the chopped onion and crushed garlic and sauté until the onions are softened.
- Add the sliced mushrooms and sauté with the onions until the mushrooms are softened.
- Add the chopped baby spinach and sauté until just wilted.
- Now add in your tofu mix from the food processor and fold it in with the mushrooms and spinach.
- Add the filling to your pie crust and smooth it down evenly.
- Place it into the oven and bake uncovered for 40 minutes until firm and golden on top.
- Allow to cool for 10 minutes before slicing and serving.
- Quiche can be served either warm or cold.
Video
Notes
- Pie crust. You can use a premade store-bought pie crust if you prefer. That will save time on this recipe. Choose an unbaked 9-inch pie crust.
- Firm tofu. There can be differences in the water content between blocks of tofu, so if you need to add extra soy milk to the food processor get it to the smooth consistency that you see in our photos/video then go ahead, but only use as much as needed.
- Black salt. Kala namak aka black salt creates eggy flavor, it’s quite amazing. If you don’t have any, you can substitute this for regular salt, but I recommend you give it a try.
- Cremini mushrooms are also called baby bellas, portobellini or brown button mushrooms. You could also use white button mushrooms in this recipe.
- Storing. Keep your leftover quiche covered in the fridge and enjoy within 3-4 days. It is delicious served warm or cold so you can serve it straight from the fridge and it’s totally delicious. Reheat in the oven at 350°F for 20 minutes or until heated through.
- Freezing. It can be frozen but there can sometimes be a slight texture change after thawing.
Hi,
This will be my second time making the vegan quiche. It is quick and simple and the best vegan quiche ever. It tastes even better the next day and the day after and the day after.
Thank you,
Becky 🙏🥰
Happy to hear you enjoyed the recipe Becky! Thanks so much for sharing and for your great review!
I have just made this and it’s delicious. I think looking at the pictures I should have added a bit more liquid to make the filling runnier. I had some vegan lardons so i cooked them and added them. I had my own pastry 1x vegan block 2x flour and used that. I am really impressed and looking forward to trying it on some non vegans.
Awesome! Thanks so much for your great review Louuise!
This was so easy to make and so yummy! I made mini quiches in cupcake tins and loved it. If you want a healthier version skip the crust and it’s a nice frittata.
Glad to hear you enjoyed the recipe Kat. And thanks for that helpful tip!
I’ve made this dozens of times now and always turns out spot on and in the time noted. I do cheat and use a frozen shortcrust sheet, to save time usually. I have tried with puff pastry also, however this was a little more soggy due to the filling and not blind baking. But the shortcrust is perfect and no blind baking required. I also use oat milk and like some other reviews, add a fair bit extra to make a nice creamy mix. The first time I made it as per recipe with mushrooms but have since tried combos such as potato rosemary and garlic, pumpkin pesto and fetta, pumpkin caramelised onions and fetta, sundried tomato olive and pesto, spinach and fetta. All ingredients vegan of course. It’s a winner and loved by all, thank you 😊
Also love the chia and mango puddings, delish!!!
That’s awesome Sam! Thanks so much for sharing and for your great review!
Really good but had to,add ALOT more soymilk to get a creamy consistency. Added some tomato in as well- delicious..
Thanks for sharing and for your review Deborah.
This is the only vegan quiche recipe you’ll ever need! It’s my go to for dinner parties. Perfect for non-vegans as well. Everyone likes ii!
Happy to hear you enjoyed the recipe Christina! Thanks for sharing and for your great review!
About to make this but only have sweetened soy milk. Can I sub with water instead?
Sure!
I make this quiche regularly for pot lucks and when we do vegan outreach, It always goes down very well and rarely leave with any left.
So easy and very tasty.
Happy to hear you enjoy the recipe Lisa! Thanks for your great review!
Hi loving it vegan …I have tried so many of your recipes honestly ..I tell everyone about you they are all amazing best recipes ..I made the quiche yesterday turn out so fab ..so gorgeous my husband didn’t believe there was no eggs in it …but I’m hopeful to make the cheese cake &Vanilla cake &Truffles for Christmas 🎄….Thank you Best ever ..Merry Xmas Joyce Fitzgerald .
Happy to hear you enjoy our recipes Joyce! Thanks so much for your kind words and great review! Merry Christmas to you too!
I’ve been making this quiche for the past four years and it’s brilliant. I’ve made it for get togethers and even the non-vegans gobble it down and say it’s delicious. Highly recommend.
Happy to hear you enjoy the recipe Liv! Thanks for your great review!