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.
You’ll also love our vegan frittata, vegan egg salad and vegan shakshuka so check them out too.
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.
Dee says
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!!
Alison Andrews says
Wonderful! Thanks so much Dee!
Emma De Meo says
Hi there- I’m making this today, it looks delicious!
Do I need to press the tofu first?
Thank you.
Emma De Meo says
Don’t worry- I’ve just seen the answer I need in the reviews! Durrrrr should have read them first!
Clarke says
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
Alison Andrews says
Yes those mushrooms would work great or just plain white button mushrooms. 🙂
Lexie says
I wanted to try this recipe out, but I only have whole wheat flour. Will this work?
Alison Andrews says
I haven’t tried whole wheat flour, it should work though it would be slightly different in texture.
Katie says
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.
Alison Andrews says
Wonderful! Thanks Katie!
Sara says
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!
Alison Andrews says
Hi Sara, I think you could substitute the mushrooms with another veg that you do like, like sliced eggplant or zucchini would work well.
Donnie Darko says
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.
Alison Andrews says
Hi Donnie, you could just fry it up in the frying pan, like a scrambled tofu. 🙂
Cesia Perez says
Simply delicious!
Alison Andrews says
Thanks so much!
Teresa says
Perfect! I had to add a little more water. It’s a great recipe! Thank you!!!
Alison Andrews says
Awesome Teresa! Thanks for sharing!
Bella says
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!
Alison Andrews says
Thanks so much Bella!
Amke says
Do you think, you could freeze the quiche?
Alison Andrews says
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.
Rubina says
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
Alison Andrews says
Awesome Rubina thank you! We don’t have a video for our vegan pasta bake yet. 🙂
Oksana says
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.
Alison Andrews says
Wonderful! Thanks so much for sharing Oksana!
Amina Idoui says
Hi! I am so excited to try this. Is there a substitute for the coconut oil?
Alison Andrews says
You could try it with vegan butter for the crust. 🙂
Selen says
I had doubts but this was amazing I can’t believe how good it is.
Alison Andrews says
Awesome!!!
Imogen says
Delicious! And very quiche-y! My non-vegan housemates were very impressed. And my very-vegan self loved it. Will definitely make again!
Alison Andrews says
Awesome Imogen! Thanks so much! 🙂
Tomoyo says
Hello Alison, thank you very much fur sharing your amazing vegan quiche recipe. I made a gluten free shortcrust dough by my self. Because my husband who is gluten intolerant, so i used your tofu filling recipe and which was very delicious!!
Tomoyo
Alison Andrews says
Awesome! Thanks for sharing!
Tee says
Hi Alison. This recipe looks amazing and I’m keen to make it. However, I don’t like the egg taste or texture of a standard quiche. Does this have an eggy texture/taste? I am looking to omit the black salt anyway.
Alison Andrews says
Hi Tee, the tofu does create a very similar texture to egg, it’s quite remarkable, so I’m not sure if you will love it in that case. However, the eggy flavor can be lessened by leaving out the black salt as you had planned.