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.
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.
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.
Storing your Vegan Quiche
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.
More Vegan Breakfast Recipes
Vegan Quiche
- Prep Time: 30 mins
- Cook Time: 40 mins
- Total Time: 1 hour 10 minutes
- Yield: 8
Print Recipe
Pin RecipeDescription
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!
Ingredients
For the Pie Crust:
- 1 cup + 2 Tbsp (145g) All Purpose Flour
- 1/2 tsp Salt
- 1 Tbsp Sugar
- 1/4 cup (55g) Coconut Oil (solid)
- 4 Tbsp Ice Water
For the Filling:
- 14oz (400g) Firm Tofu
- 1 Tbsp Cornstarch
- 2 Tbsp Nutritional Yeast
- 1/4 tsp Turmeric
- 1/2 tsp Onion Powder
- 1/2 tsp Garlic Powder
- 3/4 tsp Salt
- 1/2 tsp Black Salt (Kala Namak)
- 2 Tbsp Soy Milk
- 1 Tbsp Olive Oil
- 1 Medium Onion (Chopped)
- 1 tsp Crushed Garlic
- 2 and 1/2 cups (240g) Cremini Mushrooms (Sliced)*
- 3 cups (90g) Baby Spinach (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.
Notes
*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.
*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.
*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.
- Category: Breakfast
- Method: Bake
- Cuisine: Vegan
Nutrition
- Serving Size: 1 Slice (of 8)
- Calories: 227
- Sugar: 3.1g
- Sodium: 540mg
- Fat: 11.8g
- Saturated Fat: 6.5g
- Carbohydrates: 20.5g
- Fiber: 1.3g
- Protein: 9.6g
Keywords: vegan quiche
How important is the black salt?
And can I use sweetened soy milk? (its what I have in already so saves money)
Hi Claire, it provides an ‘eggy’ flavor but you can just use regular salt in its place if you can’t get black salt, it’s not crucial. You can use regular ‘sweetened’ soy milk so long as it’s not ‘sweet’ if you know what I mean. I usually just use a regular soy milk that does contain sugar and it’s fine, but it’s not ‘sweet’ to the taste. 🙂
Just made this and it is perfect. My lunches for work this week are covered quite deliciously.
Thank you for this recipe.
★★★★
Awesome! Thanks Dianne! 🙂
Hi, feedback on the quiche I made yesterday. The crust was spot on. No need to blind bake, but did require an extra 2 spoons of water to bring it all together. I may have added too much milk to the tofu mix so the filling didn’t firm up and fell apart when slicing. I put the leftovers in the oven overnight and it was beautiful and firm the next day. Had I served it at room temp, it would’ve been perfect, but when I heated it up, it fell apart again. I will definately make it again.
Thanks for sharing Mia! I think too much milk in the filling would have been the issue as the filling needs to be very thick in order to set properly. So glad you enjoyed it anyway! 🙂
Forgot the cornstarch and used regular (not baby) spinach. Still, delicious and approved by all. Might experiment next time with some basil and other fillings. I did notice that I needed more liquid than called for (both in crust and tofu filling) but wasn’t a problem.
★★★★★
Awesome! Thanks for sharing Ali! 🙂
OMG! Better than the ones I had over 20 years ago! Love it. This recipe is a keeper. Thank you.
★★★★★
Thanks so much Alicia! 🙂
Excellent recipe as always. Thank you so much. I had the first slice as a post workout snack and it absolutely did the trick. I’m going to make the no bake chocolate tart tomorrow seeing as I’ve earned it!
★★★★★
Fantastic! Thanks so much Meryl. 🙂
It’s been about 20 years since I last had quiche and now finally a recipe that looks like the “real deal”. I can’t wait to make this. All your other recipes have been spot on so I know this one is not going to disappoint me. Thanks Alison!
Awesome Mia, I hope you’ll love the recipe when you try it! 🙂
I can’t wait to try this, your recipes are great. Can I use tofoo extra firm tofu?
★★★★★
Hi Claire! Thanks! Yes that brand should work great! 🙂
Can the quiche be frozen for use later?
Hi Anita, I haven’t tried freezing this but I suspect it wouldn’t freeze well, tofu changes texture after freezing which is fine in some recipes but in this case it might lose the quiche texture. It does keep well in the fridge though for a few days.
I don’t have a food processor, could I mix the dough by hand?
Sure! I think this would work fine for both the pie crust and the filling. For the pie crust you would need to get in there with your hands to combine the dough. All the best! 🙂
Only just started vegan lifestyle, love your recipes. God Bless.
★★★★★
Thanks so much Daniel! 🙂
Your quiche looks great, Alison! Thanks so much for linking to my tofu-free quiche recipe! 🙂
Much love, Ela
You’re so welcome Ela! xo
Do you not need to bake the pastry case blind before adding the filling? I’m worried about a soggy base.
★★★★★
Hi Ritchie, we actually tested it both ways and didn’t find any difference to the final result so we concluded that there is no need to blind bake the crust first and it saves time not having to do that too. 🙂