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
- Prep Time: 30 mins
- Cook Time: 40 mins
- Total Time: 1 hour 10 minutes
- Yield: 8
Description
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
Hey Ali!
This was an awesome recipe, thank you!!! I baked mine in an airfyrer at 32 mins 180C, and used individual muffin pans instead lined with the pie crust, to make individual servings. Delish!!!!!
Thanks Again.
★★★★★
Awesome! Thanks so much for sharing Anne!
I knew I should have baked the crust first. While it smells yummy the crust is soggy.
★★★★
Hmmm, sorry to hear that. We haven’t experienced the crust as soggy. Baking the crust first as well could cause it to over-brown before the quiche filling is cooked through, so I wouldn’t necessarily recommend it.
This is the best recipe ever! I’ve been making this quiche once a month with no fail… The only problem is that does not last very long, since every one in my family even the non vegan loves it too.
I 100% recommend it, and would not change a thing in the recipe. Thanks Alison!!
★★★★★
Thanks so much Mai!
I’ve made this three times and it’s just stunning. I have a 28cm pie dish and stretch the crust as much as I can. I use extra filling of tofu 450 grams in total and keep the rest of the recipe the same. Thank you so much this has become my to go recipe. I’m going to try it by adding vegan bacon if I can find an organic one as based in the UK.
★★★★★
Awesome! So glad it works out well and I’m sure vegan bacon would be amazing in this! Thanks for the great review.
Absolutely beautiful, everything I remember a quiche to taste like! 🙂
★★★★★
Thanks so much Bella!
Do I still need to press the tofu first?
No you don’t.
Really want to make this, sounds great. I don’t like coconut oil much, it’s very overpowering, what could I use instead? Would olive oil/or a another nut oil work?
Thank you so much
The coconut oil is only used in the crust, it might work with vegan butter instead, but not another oil. Alternatively you can use any crust recipe that you prefer.
Can this be made the night before it will be eaten?
Sure!
actually tasted really good, not just like a pile of tofu. thanks!!
★★★★★
Glad you enjoyed it Kate! 🙂
This quiche is delicious!! Even my non-vegan boyfriend loved it. I dislike mushrooms so I used an equivalent weight of russet potatoes, which I cut up very small and cooked on the stove while I was prepping everything else. So tasty. 🙂
★★★★★
Hi Chloe, so glad to hear that, and thanks for sharing your substitution, that’s a great plan for anyone who doesn’t like mushrooms. 🙂
This is one of the best things I’ve made/had since starting a plant based diet over 2 years ago! I made it exactly as written, it was super easy. I was a little worried about the amount of black salt because it smelled very strong, I usually only use a pinch in other recipes, but it turned out fantastic. I’m having to hold back from eating the whole thing in one sitting!! Best thing ever!!
★★★★★
Wonderful! Thanks so much Dee!
Hi! I can’t wait to try it, this looks amazing.
Quick question though, what other mushrooms could be used? I can’t seem to find cremini/baby portobellos, would something like swiss brown work ok?f
Yes those mushrooms would work great or just plain white button mushrooms. 🙂
I wanted to try this recipe out, but I only have whole wheat flour. Will this work?
I haven’t tried whole wheat flour, it should work though it would be slightly different in texture.
I made this with whole wheat flour and it was DELICIOUS! The crust was flaky and really complimented the filling perfectly. Will make this for years to come.
★★★★★
Wonderful! Thanks Katie!
Hi! This looks fabulous…except for the mushrooms. I wish I loved mushrooms but can’t get past the texture. Is there another veggie that could sub easily in this recipe for the mushrooms? Thanks!
Hi Sara, I think you could substitute the mushrooms with another veg that you do like, like sliced eggplant or zucchini would work well.
Thank you for the awesome recipe! The only issue is that I have a bit of the stuffing left over because it was more than required for the pie.
What can I do with it? I do not want to make another pie and I do not have a smaller pie pan.
Hi Donnie, you could just fry it up in the frying pan, like a scrambled tofu. 🙂
Simply delicious!
★★★★★
Thanks so much!
Perfect! I had to add a little more water. It’s a great recipe! Thank you!!!
★★★★★
Awesome Teresa! Thanks for sharing!
I made this and it was excellent! I had to add a couple more tablespoons of water to the dough than 4 tbsp, but it turned out great. Highly recommend. It is delicious!
★★★★★
Thanks so much Bella!
Do you think, you could freeze the quiche?
Hi Amke, there might be a change in texture so I’m not sure if it’s ideal for freezing. You can of course freeze it anyway but just know that it might change texture slightly after thawing.
I made the quiche today it was spot on. Turned out amazing and everyone enjoyed it.
Thank you Alison. I was trying to find the video for the pasta bake but cant find it x
Awesome Rubina thank you! We don’t have a video for our vegan pasta bake yet. 🙂
A great recipe to try! I made it with GF crust and kale instead of spinach, also adding a little maytake dried/rehydrated mushrooms (because i had some). Turned out really well first time around, Will be making again! I am not strictly GF nor vegan, but cook some by choice – to “lighten” the diet overall. This quiche will stay in rotation!!
Thank you.
★★★★★
Wonderful! Thanks so much for sharing Oksana!