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.
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 there could I make the filling / crust and compile a day ahead and then bake in the oven the following day? Maybe not compile because of a soggy bottom but would the components keep made up but not cooked for 1 day in the fridge? X
Yes that would work!
Fabulousl recipe! The texture and flavor are delightful! I sprinkled some celery seed on the crust as I rolled it out for an extra savory treat! I’m making it again for my partners birthday brunch!
Awesome Jennifer, thanks so much for sharing!
Pleasantly surprised, this was excellent and the consistency was perfect! I used a vitamix to make the mix super smooth. I no longer miss regular quiche.
Thanks so much Gabriella, so glad it was a success!
I really enjoyed this. But I think I may have used the wrong type of firm tofu, as I had to add significantly more liquid to get a smooth consistency, despite not pressing the block at all.. What sort of tofu do you use? I think that a silken tofu (if it comes in a firm form) would be better than the type I used.
Hi Sue, we used firm tofu (definitely not silken) though there can be a bit of variety in water content in blocks of tofu so I think it makes sense that sometimes you may need extra liquid, I will add a note to the recipe card. Thanks for the feedback and so glad you enjoyed it.
This is super easy and delicious, loved by both vegans and pre-vegans alike.
I just made this- amazing!! Best quiche recipe ever!! My whole family loved it- and they’re picky!!
Yay! Thanks so much Nicole!
Hi, I’m a bit new at using tofu- do I need to press the water out first? Thanks!:)
Not for this recipe. 🙂
This is THE best vegan quiche recipe I’ve tried – perfect consistency and very tasty, although I will try adding some ‘cheese’ to the recipe next time. Thank you!
Thanks so much Joni!
I love this recipe. I have added different fillings each time. It’s a great and tasty base.
Thanks Tracey!
You can make the crust using spaghetti squash. Just bake, shred and put in as base. It’s amazing.
in the oven now! so excited to try it
I made a variation of this quiche last night and it is bomb! So glad I found your website, all your recipes are great 🙂
Awesome! Thank you so much Claire!
Haven’t made this yet, but wondering if you can bake ahead and freeze it?
Thanks so much
Hi Shelly, it can be frozen but there also can sometimes be a slight texture change after freezing. It does keep very well though, so you can also bake it and then let it cool, cover and refrigerate for a couple of days, reheat in the oven at 350°F for 20 minutes (or until heated through) right before serving.
So delicious. I changed the filling by blending 280g tofu, 200ml Elmlea plant double cream, 2 tbsp of gram flour, with the nutritional yeast, salt, soy milk, onion and garlic powder and freshly ground black pepper, using a hand blender, then added 100g Violife vegan grated cheese, 5 baby leaks chopped and sautéed and 4 slices of torn Quorn smoked vegan ham and mixing in with a wooden spoon before pouring into the chilled pastry crust. We also heated it up and it was just as good the next day. It did take an hour to cook though due to the extra moisture in the filling. Pastry was delicious and so easy to make. I used a hand blender to mix in the coconut oil and mixed the water in with a wooden spoon and then by hand as I don’t have a food processor and it was fab. Thank you so much for sharing 🙂
Sounds amazing! Thanks so much for sharing and the awesome review Emma!