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 Biscuits
- Vegan Protein Pancakes
- Vegan Hash Browns
- Vegan Bacon
- Vegan Tofu Scramble
- Vegan Omelette
Vegan Quiche
Ingredients
For the Pie Crust:
- 1 cup + 2 Tbsp All Purpose Flour (145g)
- 1/2 tsp Salt
- 1 Tbsp White Granulated Sugar
- 1/4 cup Coconut Oil (55g) Solid
- 4 Tbsp Ice Water
For the Filling:
- 14 ounces Firm Tofu (400g)
- 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 White, Yellow or Brown, Chopped
- 1 tsp Crushed Garlic
- 2 and 1/2 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
- 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. You could also use white button mushrooms in this recipe.
- 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.
Nutrition
Hi. I love this recipe and my non vegan friends like it too. Do you press your tofu first or not bother?
😊
Hi Jackie, no need to press it first for this recipe. 🙂
We don’t eat mushrooms so we left those out, but added tofurky sausage (spinach pesto) and Daiya vegan cheese (and extra spinach-and I used a store bought crust)-DELICIOUS! Thanks for the recipe! 🙂
So happy you enjoyed it!
What a success!
I made this for lunch for two non-vegan guests and was unsure how it was going to turn out and it was a success. They absolutely loved it and I thought it tasted great, too. I did try some a little later and thought being a touch warm benefitted the flavours, but I will definitely make it again and have booked marked the page.
I made a few adaptions to fit the ingredients in my kitchen. First off I used packaged gluten-free puff pastry for the base, which I prebaked. Also, I used 200g of Tofoo extra firm Tofu and 200g of Tofoo Tempeh because I didn’t have enough plain tofu, and this seemed to work.
I also skipped the black salt, as I didn’t have any, and added cumin, dried parsley and coriander to the mix. After it was baked I topped it with vegan parmesan.
Thanks again. I love what you do for the vegan community… and beyond!
That sounds awesome Claire! Thanks so much for the lovely comment and review!
Hi. This recipe looks great and has so many wonderful comments I am going to make it. However if I substitute vegan block butter for the coconut oil, should I use the same amount 55grams? Thanks.
Hi Louise, I’m not sure. You may need to use more. You could halve the recipe from our vegan apple pie crust (that uses butter) instead.
Just to let you know and anyone else who has asked, I made the quiche tonight and substituted 55 grams block butter (I used Naturli block) for the coconut oil and it turned out perfectly. Thank you.
Oh that’s awesome! Thanks so much for letting us know!
Amazing texture!
I’ve been threatening to make a vegan quiche for a week or so to use up my chard mountain, but I was so dubious of other recipes calling for silken tofu/ chickpea flour as I didn’t want a wet/sloppy filling! This recipe definitely delivered, I honestly prefer this quiche to any egg quiche I’ve had (I never was a big egg fanatic though).
My filling included “bacon”, chard, olives, tomatoes and a little grated cheese on top.
Thank you for providing another tasty packed lunch option for us.
Wonderful! Thanks so much for sharing!
I’ve tried this recipe twice and I love it!
I wanted to ask, what should the texture be like? With the ones I made they ended up a big eggy like and didn’t firmed enough, or as much as I would have like them to.
Should I bake them for a longer period of time? What would you recommend?
Thanks for sharing all your vegan recipes with us! ❤️
Hi, the texture should be fairly firm, like what you see in our pictures, if it’s not firming enough I would guess it’s the tofu, and it would be a good idea to try a firmer tofu. 🙂
Hi queen Alison (huge fan of your work)!
Could I replace the 55g coconut oil with 55g margarine? Thanks for everything!!
Lots of love,
Alex
Oh hahaha, thanks Alex! Yes I think that will work fine! 🙂
Love this recipe Alison and included a link and photo to it in my Mother’s Day Post, Tasty and Easy Mother’s Day Vegan Brunch Recipe Ideas. Rate it 5 stars and glad I spread the word about it. Warm regards, Nancy Andres at Colors 4 Health.
Thanks so much Nancy! Much appreciated! 🙂
Haven’t tried this recipe yet, I am in need of a coconut substitute as my diet doesn’t allow it. Could you advise please?
Hi Jason, you can use any pie crust for this recipe. If there is a pre-made pie crust that suits your requirements you could use that instead. The filling for the quiche doesn’t use coconut. Alternatively you can make the pie crust using vegan butter instead of coconut oil. All the best!
What brand is your food processor? I want to make this fabulous looking quiche.
Hi Priscilla, our food processor is a small Kenwood. 🙂
Hello Alison!
I’ve been vegan about 15 years, and your website/recipes are my fave.
I can’t eat soy, so what could I substitute the tofu with?
THANK YOU!
Hi Bron, so glad you like the recipes, thank you. We don’t have a way to make this recipe soy-free, but we do have a link to another recipe under the section ‘can you make it tofu-free’. All the best!
Fantastic Alison.
THANK YOU!????????????
I have to say, I was skeptical at first for trying out this recipe because I didn’t think I could make a quiche crust, but wow was I wrong! This recipe is absolutely delicious! I came back onto the page to see if there was any info on being able to freeze it, but I think I might just be finishing it within the 4 days. ITS THAT GOOD!
Thanks Alison for sharing, I have been using your recipes for a while now! My families favorite is when I make your vegan carrot cake!
So happy to hear that Ashley! Regarding freezing, you can freeze it but there may be a slight texture change after thawing. Thanks for the awesome review!
Could this be doubled and made in a 13×9 pan for a crowd?
Yes I think so! If the filling is a bit thicker (as I think it would be) then the baking time may be longer, just keep a check on it.
Used store bought pastry so can’t comment on that part but the flavour of the eggy batter was excellent. Used oat milk instead of soy and added to the tofu mix until I had the right consistency (2 tbs was not enough)
My husband hates mushrooms so i subbed with a medium zucchini grated, which I squeezed the moisture out of before adding to the pan.
Delicious!
Sounds great! Thanks so much for sharing Anoushka!
Used the quiche recipe here but threw in random veggies and it was absolutely delicious!
Perfect! Thanks for the great review Rachael!