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    Home » Breakfasts

    Vegan Quiche

    Published: Jan 23, 2020 Updated: Nov 2, 2021 by Alison Andrews This post may contain affiliate links

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    Vegan Quiche

    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! 

    Vegan quiche in a glass pie dish.

    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.

    Slice of vegan quiche on a cake lifter.

    How To Make Vegan Quiche

    The Pie Crust:

    • Add all purpose flour, salt and sugar to a food processor and mix together. 
    Two photo collage showing flour, sugar and salt added to food processor and processed until mixed.
    • Add in some coconut oil and process in until crumbly. 
    Two photo collage showing coconut oil added to food processor and processed until crumbly.
    • Add ice water and process into a dough.
    Two photo collage showing iced water added to food processor and processed 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. 
    Two photo collage showing rolling out pie crust dough and placing it into a pie dish.

    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.
    Two photo collage showing tofu and spices added to food processor and processed.
    • Add in soy milk and process again until a smooth consistency. 
    • Set aside. 
    Two photo collage showing soy milk added to tofu mix and processed until smooth.

    The Filling Part 2:

    • Add olive oil to a pot along with chopped onion and crushed garlic and sauté until the onions are softened. 
    Two photo collage showing chopped onions, olive oil and garlic added to pot and sautéed until softened.
    • Add sliced mushrooms and sauté with the onions until softened. 
    Two photo collage showing sliced mushrooms added to pot and sautéed until softened.
    • Add in chopped baby spinach and sauté until just wilted. 
    Two photo collage showing chopped spinach added to pot and mixed in until just wilted.
    • Now add in your tofu mix from the food processor and fold it in with the mushrooms and spinach. 
    Two photo collage showing tofu mix added to pot and mixed in.

    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. 
    Two photo collage showing vegan quiche before and after baking.

    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 in a glass pie dish.

    Vegan Quiche Q&A

    Can you make it gluten-free?

    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. 

    Can you make it tofu-free?

    If you need a vegan quiche that is made without tofu, then check out this recipe from ElaVegan.

    Slices of vegan quiche on black plates with forks.

    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.

    Slice of vegan quiche on a black plate.

    More Vegan Breakfast Recipes

    1. Vegan Biscuits
    2. Vegan Protein Pancakes
    3. Vegan Hash Browns
    4. Vegan Bacon
    5. Vegan Tofu Scramble
    6. Vegan Omelette

    Did you make this recipe? Be sure to leave a comment and rating below!

    Slice of vegan quiche on a black plate.

    Vegan Quiche

    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!
    4.91 from 76 votes
    Print Pin Rate
    Course: Breakfast
    Cuisine: Vegan
    Diet: Vegan
    Prep Time: 30 minutes
    Cook Time: 40 minutes
    Total Time: 1 hour 10 minutes
    Servings: 8
    Calories: 227kcal
    Author: Alison Andrews

    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
    Prevent your screen from going dark

    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

    1. 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.
    2. 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. 
    3. 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.
    4. Cremini mushrooms are also called baby bellas, portobellini or brown button mushrooms. You could also use white button mushrooms in this recipe. 
    5. 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.
    6. Freezing. It can be frozen but there can sometimes be a slight texture change after thawing. 

    Nutrition

    Serving: 1Slice | Calories: 227kcal | Carbohydrates: 20.5g | Protein: 9.6g | Fat: 11.8g | Saturated Fat: 6.5g | Sodium: 540mg | Fiber: 1.3g | Sugar: 3.1g
    DID YOU MAKE THIS RECIPE? Rate it & leave your feedback in the comments section below, or tag @lovingitvegan on Instagram and hashtag #lovingitvegan
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    About the Author

    Hi I'm Alison Andrews, I'm the voice and cook behind Loving It Vegan. I love making delicious vegan food and creating vegan versions of all your old favorites, so that you’ll never feel like you’re missing out. Find out more about me here.

    Loving It Vegan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This site may contain some of these links to Amazon.com. If you make a purchase through one of those links, Loving It Vegan will receive a small commission from the purchase at no additional cost to you.

    Reader Interactions

    Comments

    1. Alfonso says

      January 08, 2023 at 6:09 pm

      Thank you for this delicious recipe. I just added sun dried tomatoes for extra flavor. We’ve enjoyed it a lot and I will cook it again.5 stars

      Reply
      • Alison Andrews says

        January 13, 2023 at 2:41 pm

        So happy you enjoyed it! Thanks for the great review!

        Reply
    2. Kerri-Ann Appleton says

      January 04, 2023 at 1:00 am

      Wow! This recipe is delicious and has a nice rich taste. I used almond milk instead of soy.5 stars

      Reply
      • Alison Andrews says

        January 04, 2023 at 8:35 am

        So glad you enjoyed it!

        Reply
    3. Karen says

      December 25, 2022 at 6:00 pm

      Yum! love this recipe. I used a ready made gf pie crust and it was quite lovely. I used the base and changed the fillings, adding vegan sausage, red pepper, and spinach. I will be using this recipe again, and experiment with add ins. Thanks for a delicious recipe.5 stars

      Reply
      • Alison Andrews says

        December 29, 2022 at 9:43 am

        Thanks for the awesome review Karen!

        Reply
    4. Holly says

      December 09, 2022 at 2:45 am

      So I dreamed of making a vegan quiche last night, and lo and behold, I found your wonderful recipe. It is so delicous! Thank you for sharing this.5 stars

      Reply
      • Holly says

        December 09, 2022 at 2:47 am

        Also, I cheated and used a pre-made GF crust that I had in the freezer from Thanksgiving. It made it really easy…

        Reply
        • Alison Andrews says

          December 09, 2022 at 9:36 am

          Awesome! So glad you enjoyed it!

          Reply
    5. Edith Desparois says

      November 12, 2022 at 11:22 pm

      I love this quiche, my girls are difficult and they are so thankful I found this recipe :)) Thanks for sharing!!5 stars

      Reply
      • Alison Andrews says

        November 14, 2022 at 10:26 am

        So happy to hear that Edith, thanks for the great review!

        Reply
    6. Mia Turner (Australia) says

      October 22, 2022 at 9:21 pm

      2nd time making this. My ingreds are queued up and ready. Using puff pasty for the base to speed things up. Will top with vegan pepperoni to make it extra special. Thanks Alison!5 stars

      Reply
      • Alison Andrews says

        October 25, 2022 at 10:16 am

        Oh awesome! I think a puff pastry base will be divine as well! 🙂

        Reply
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