Vegan quiche, comforting, flavorful, and easy to make! An excellent dish to have for a fancy brunch on a weekend or a cozy day. Enjoy!
Oh, how I enjoy having a good slice of vegan quiche for breakfast or brunch over the weekend! It is delicious, cozy, and extremely flavorful. Truly out of this world!
To make it I used nutritious and simple ingredients that all together made a wonderful vegan quiche recipe. Of course, feel free to customize it with what you have on hand!
How to make vegan quiche
- Preheat the oven to 400ºF or 200ºC.
- Heat the oil in a large skillet, then add the garlic and onion, and cook over medium-high heat until they start to golden brown.
- Add the mushrooms and the cherry tomatoes, and cook until golden brown.
- Then add the spinach and cook until just wilted.
- Remove the skillet from the stove.
- Add all the remaining ingredients to a food processor and blend until smooth.
- Pour the filling into the pie crust-lined pan.
- Spread half of the sautéed veggies evenly over the bottom of the crust. Pour the tofu mixture over the veggies and then add the remaining veggies on top.
- Bake for 35 to 45 minutes. Remove from the oven and let it rest for 15 minutes to cool slightly before slicing.
- Feel free to serve your vegan quiche warm or cold.
Vegan quiche ingredients and tips
- Vegan pie crust: you can use store-bought pie crust, but homemade vegan pie crust is so easy to make, more affordable, and way healthier. Try our recipe!
- Extra virgin olive oil: I’m Spanish, so I use extra virgin olive oil to cook most of my dishes, including this vegan quiche. However, any type of oil is okay. I always use extra virgin oils when possible because they’re healthier.
- Garlic.
- Onion.
- Mushrooms.
- Cherry tomatoes.
- Baby spinach.
- Firm tofu: firm or extra firm tofu work best for this vegan quiche recipe. Soft or silken tofu is not a good choice as it will fall apart easily.
- Nutritional yeast: it gives this recipe the cheesy flavor, so it’s an important ingredient. If you can’t find it, you could also use brewer’s yeast or even beer instead of water. However, nutritional yeast is the best choice.
- Unsweetened plant milk: any type of unsweetened plant milk will work, but I used soy milk.
- Cornstarch: I’ve only tried making my vegan quiche with cornstarch, but a different kind of starch would probably work.
- Ground black pepper: fresh ground black pepper tastes amazing. However, I find the store-bought one to be more convenient and easier to measure with a teaspoon.
- Salt: I used ionized salt, but any salt will do.
- Black salt or kala namak salt: feel free to adjust the amount of salt you're going to be using.
- Ground turmeric.
- Feel free to have this vegan quiche as part of a vegan brunch along with a couple of slices of toasted gluten-free bread and a vegan sausage.
What is quiche?
A quiche is a French recipe consisting of an egg-based tart and made with different kinds of veggies, among other ingredients.
Of course and as you can tell by the name, this vegan quiche recipe is 100% plant-based. So you don't have to worry about that!
Can you freeze quiche?
Yes, this vegan quiche is perfectly freezable! To do it, just cut it into slices, wrap them up in a plastic wrap, and place them in the freezer. They will last for up to 3 months.
To thaw, take the slices you're going to be eating out of the freezer and place them in the fridge until thaw. You could also thaw it directly in the oven or the microwave. Be careful that it doesn't get burnt!
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Did you make this vegan quiche recipe?
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Vegan Quiche
Ingredients
- 1 batch of vegan pie crust
- 2 tablespoon extra virgin olive oil
- 2 cloves of garlic, sliced
- ½ onion, finely chopped
- 2 cups mushrooms, finely sliced
- 1 cup cherry tomatoes, halved
- 3 cups fresh baby spinach
- 14 oz firm tofu, drained
- 2 tablespoon nutritional yeast
- 2 tablespoon unsweetened plant milk, I used soy milk
- 1 tablespoon cornstarch
- ½ teaspoon ground black pepper
- ½ teaspoon salt
- ½ teaspoon black salt or kala namak salt, you can also add more salt instead
- ¼ teaspoon ground turmeric
Instructions
- Preheat the oven to 400ºF or 200ºC.
- Heat the oil in a large skillet, then add the garlic and onion, and cook over medium-high heat until they start to golden brown.
- Add the mushrooms and the cherry tomatoes and cook until golden brown.
- Then add the spinach and cook until just wilted.Â
- Remove the skillet from the stove and set aside.
- Add all the remaining ingredients to a food processor (tofu, nutritional yeast, plant milk, cornstarch, pepper, salt, black salt, and turmeric) and blend until smooth. Set aside.
- Pour the filling into the pie crust-lined pan. I use a 9-inch or 23 cm round pie pan.
- Spread half of the sautéed veggies evenly over the bottom of the crust. Pour the tofu mixture over the veggies and add the remaining veggies on top.
- Bake for 35 to 45 minutes or until firm and golden on top. Remove from the oven and let it rest for 15 minutes to cool slightly before slicing.
- Serve your vegan quiche warm or cold as part of a vegan brunch along with some toasted gluten-free bread and a vegan sausage.
- Keep the leftovers in an airtight container in the fridge for 5 to 7 days or in the freezer for up to 3 months.
Notes
- Feel free to customize your vegan quiche recipe with any veggies you have on hand.
- Use any type of oil, plant milk, or salt you want.
- Firm or extra firm tofu work best for this vegan quiche recipe. Soft or silken tofu is not a good choice as it will fall apart easily.
- I’ve only tried making my vegan quiche with cornstarch, but a different kind of starch would probably work.
- Prep time doesn’t include the time you need to make the vegan pie crust.
cazzie says
Just had this for dinner and it was lovely it is now my go-to recipe I previously made one using chickpea flour but this tastes so much nicer.
Iosune Robles says
Hi Cazzie! So glad you liked it 🙂