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This easy Vegan Quiche Recipe features an almond flour pastry and cheesy, savory tofu filling with sauteed mushrooms, leeks, sun-dried tomatoes and spinach! Perfect for brunch! Gluten-free option. Oil-free option

a slice of vegan quiche on a white plate
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For a winning breakfast or brunch, try my Easy Vegan Quiche recipe! Just the thing to serve to a hungry crowd. The filling is savory and cheesy and packed with flavor from sautéed mushrooms, leeks, and spinach. I like adding some sun-dried tomatoes in the end but fresh tomatoes work just as well, especially when they are in season.

While many vegan quiche recipes call for pre-made pie crust, I opted to make my pie crust from scratch and I recommend you try it too! The pastry comes together in a food processor within minutes and is just perfect. Rich yet tender, and it holds up well, too.

a slice of vegan quiche

More savory vegan brunch options

Vegan Quiche Recipe

5 from 11 votes
By: Vegan Richa
Prep: 25 minutes
Cook: 55 minutes
Total: 1 hour 20 minutes
Servings: 12
Course: Appetizer
Cuisine: French
This easy Vegan Quiche Recipe features an almond flour pastry and cheesy, savory tofu filling with sauteed mushrooms, leeks, sun-dried tomatoes and spinach! Perfect for brunch! Gluten-free option. Oil-free option
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Ingredients 
 

For the pie crust:

  • 3/4 cup plus 2 tablespoons flour, I use all-purpose. You can also use oat flour to make it gluten-free.
  • 3/4 cup plus 2 tablespoons, almond flour
  • 1/2 teaspoon salt
  • 2 teaspoons flaxseed meal , mixed with 2 tablespoons of water
  • 1/2 teaspoon oregano
  • 1/4 teaspoon thyme, these herbs are optional
  • 4-5 tablespoons non-dairy milk

For the filling:

  • 14 ounces firm tofu, pressed for 5 mins
  • 1 tablespoon flour , or use chickpea flour
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon Indian Sulfur salt or Kala Namak
  • 1/2 teaspoon salt
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon onion powder
  • 1-2 tablespoons nutritional yeast
  • 2 tablespoons water

To mix into the filling:

  • 1 teaspoon oil, or use 2-3 tbsp broth to sauté to make Oilfree
  • 3 garlic cloves minced
  • 3/4 cup chopped leeks
  • 1 cup thinly sliced mushrooms
  • 1/4 tsp salt
  • 3/4 cup frozen spinach thawed and squeezed lightly

Instructions 

  • Make the Pie crust:   In a bowl or food processor, add the flour, almond flour, salt, herbs, and pulse or mix. Add in the flax egg and mix in.
  • Then add in 4 tablespoons of non-dairy milk and mix well or process 10-15 seconds
  • If the dough is somewhat dry, add in more non-dairy milk, 1 teaspoon at a time until you can make a dough which is somewhat sticky and crumbly, not necessarily all together, but sticks when you press.
  • Press this dough into a greased 9 inch tart pan (or use a pie pan) . Use a fork to create holes in the dough. Then bake at 350 degrees Fahrenheit (180 c) for 13 minutes.
  • Meanwhile for the filling: heat up oil in the skillet over medium heat. Add the garlic and cook for half a minute. Then add in the leeks, mushrooms, and salt and continue to cook until the mushrooms are golden.
  • Once the mushrooms are somewhat golden, add in the spinach. Mix in and continue until the spinach moisture is evaporated for 3-4 minutes. Cool this mixture for 10 mins
  • Make the tofu egg mixture by adding all of the ingredients to a food processor with 2 tablespoons of water and processing it until the mixture is somewhat smooth.
  • Mix your mushroom leek filling in this mixture and then transfer it to the baked pie crust.
  • Even it out. Top it with some cherry tomatoes or sun-dried tomatoes and bake for 30-35 minutes.
  • Once the center is set and not jiggly, the quiche is done. Take it out of the oven and let it sit for 10 minutes before slicing and serving.

Video

Notes

  • Use oat flour or Glutenfree blend instead of all purpose to make the first Glutenfree.
  • To make this Soyfree, use my chickpea flour frittata mixture 
  • If you’re pressed for time or for Nutfree crust, you can use a regular flour and vegan butter crust or store-bought pie crust. Many pie crusts are vegan by default and some are labeled vegan. Just check the ingredients before you purchase.
  • Add in flavors such a Italian blend or chopped sundries tomato to the tofu egg mixture for variation 

Nutrition

Calories: 114kcal, Carbohydrates: 11g, Protein: 6g, Fat: 6g, Saturated Fat: 1g, Sodium: 205mg, Potassium: 86mg, Fiber: 2g, Sugar: 1g, Vitamin A: 272IU, Vitamin C: 2mg, Calcium: 77mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this recipe? Rate and comment below!

Ingredients:

  • a blend of almond flour and flour makes for a crispy yet rich crust. Use oat flour or GF blend to make it glutenfree
  • flax egg made from flax meal and water is our stand-in for egg
  • the crust is seasoned with oregano and thyme for that Mediterranean twist
  • for the filling, we blend some firm tofu with some flour or chickpea flour for thickening
  • to give the tofu a quiche’s signature savory-cheesy-eggy flavor, we use add nutritional yeast and sulfur salt as well. as onion  powder to the filling
  • turmeric lends the filling its gorgeous color
  • For my quiche filling, I like garlic cloves, leeks, sliced mushrooms and spinach

Tips & Tricks:

  • You can use Italian Seasoning / Italian Herb Blend for the crust
  • If you’re pressed for time or for Nutfree , you can use a store-bought pie crust. Many pie crusts are vegan by default and some are labeled vegan. Just check the ingredients before you purchase.
  • For Glutenfree, use a gf blend or oat flour instead of all purpose
  • For Soyfree, try my chickpea flour frittata filling.
  • I suggest pressing the tofu for the filling for at least 10 minutes because the filling might get a little too soft depending on the water content of the tofu
ingredients needed for making vegan quiche recipe

How to Make Vegan Quiche

Make the pie crust:  In a a food processor or bowl , add the flour, almond flour, salt, herbs, and mix in.

vegan shortcrust pastry ingredients in a food processor

Add in the flax egg and mix in.

flax egg being added to vegan pie pastry in food processor

Then add in 4 tablespoons of non-dairy milk and process or mix well with a spoon

vegan pie pastry in a food processor

If the dough is somewhat dry, add in more non-dairy milk, 1 teaspoon at a time and process/mix until you can make a dough that is somewhat sticky and crumbly, not necessarily all sticking together.

vegan shortcrust pastry in a pie pan

Press this dough into a tart pan. Use a fork to create holes in the dough. Then bake at 350 degrees Fahrenheit for 13 minutes.

baked vegan almond flour pie pastry in a tarte pan

Meanwhile, for the filling, heat up oil in the skillet over medium heat. Add the garlic and cook for half a minute. Then add in the leeks, mushrooms, and continue to cook until the mushrooms are golden. Add in a pinch of salt to help them brown faster.

sauteed spinach mushrooms and leeks in a sauteeing pan

Once the mushrooms are somewhat golden, add in the spinach. Mix in and continue until the spinach moisture is evaporated for 3-4 minutes. Cool this mixture.

sauteed veggies in a frying pan

Make the tofu egg mixture by adding all of the ingredients to a food processor with 2 tablespoons of water and processing it until the mixture is somewhat smooth.

cubed tofu in a food processor
tofu filling in a food processor

Mix your mushroom leek filling in this mixture and then transfer it to the baked pie crust.

Even it out. Top it with some cherry tomatoes or sun-dried tomatoes and bake for 30-35 minutes. Once the center is set and not jiggly, the quiche is done.

unbaked vegan quiche with mushrooms, spinach and leeks in a tart pan

Take it out of the oven and let it sit for 10 minutes before slicing and serving.

freshly baked vegan quiche with mushroom, spinach and leeks

Can I make this quiche ahead of time?

Yes! You can fully bake the quiche and refrigerate it after it has cooled. I recommend you keep it covered. Then you can reheat your quiche in the oven at 350 degrees F for 20 minutes. Cover it with parchment to avoid over browning

a fork taking out a piece of a slice of vegan quiche

How to store leftover quiche

Keep the whole quiche or any leftover slices covered in the fridge and eat within 3 to 4 days. The vegan quiche is delicious served warm or cold. I often eat  it straight from the fridge.

overhead shot of a slice of vegan quiche

About Richa

Hi, I'm Richa! I create flavorful plant based recipes that are inspired by my Indian upbringing, including many gluten-free, soy-free, and oil-free options.

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5 from 11 votes (6 ratings without comment)

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32 Comments

  1. Patti Garland says:

    5 stars
    Wow, another winner! I used the veggies I had on hand: broccoli, onion, red bell pepper, sweet corn, and a little mozzarella cheese left over from making the baked tofu parmesan. Thank you.

    1. Vegan Richa Support says:

      Awesome! Thanks for taking the time to comment.

  2. Sharon Jacks says:

    Hello Friends! Has anyone made this the night before and then served the next morning? Perhaps assembling the filling ahead of time and then doing a “pour and bake” the next day. Any tips are appreciated!

    1. Vegan Richa Support says:

      Yes! You can fully bake the quiche and refrigerate it after it has cooled. I recommend you keep it covered. Then you can reheat your quiche in the oven at 350 degrees F for 20 minutes. Cover it with parchment to avoid over browning

      1. Sharon says:

        Thank you! Happy Holidays!

        1. Vegan Richa Support says:

          Happy Holidays!!

  3. E says:

    What are the 2 extra tablespoons of flours for?

    1. Richa says:

      All of it goes in the crust. 1 cup of both was producing some extra crust so I reduced 2 tbsp from the 1 cup (hence 3/4 cup and 2 tbsp total flour)

  4. Berneda says:

    Can these spices be replaced or left out if I don’t have them? (Indian Sulfur salt or Kala Namak) Thanks!

    1. Vegan Richa Support says:

      The kala namak gives the quiche an eggy taste, you can omit it but you will need to adjust the salt content of the filling.

  5. Sita says:

    Can we use fresh spinach or must it be frozen? Thanks Richa.

    1. Vegan Richa Support says:

      Frozen spinach is best as you squeeze out the water before using, and because it is already blanched the flavor and texture are locked in. You can use fresh, but it will likely add a good bit of moisture to the dish and the leaves won’t taste quite as vibrant. If you do want to use fresh spinach you might consider blanching it first, then squeezing out the water.