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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
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.
More savory vegan brunch options
- Scrambled Eggs Pinwheels
- Breakfast Burritos
- Chickpea Flour Frittata GF Soy-free
- Vegan Omelet with Mung bean GF Soy-free
- Savory Oats Hash GF Soy-free
- Indian Tofu Scramble – Bhurji GF
- Chickpea Chilaquiles Gf Soy-free
- Sweet Potato Hash GF Soy-free
- Lentil Frittata GF Soy-free
- Sprouted Lentil Avocado Toast Soy-free
Vegan Quiche Recipe
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
- 1 tablespoon fresh herbs , such as parsley, oregano, (optional)
Instructions
- Make the Pie crust:Â Â 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 and herbs if using. 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 mixtureÂ
- 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 variationÂ
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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
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.
Add in the flax egg and mix in.
Then add in 4 tablespoons of non-dairy milk and process or mix well with a spoon
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.
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.
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.
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.
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.
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
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.
Not bad but I made twice using more water and less water and the crust is very hard both ways. If I am making something ‘from scratch’ I like to do it all so next time I would probably make a standard crust with vegan butter or shortening.
Yes use your favorite crust. For this current one you can add some vegan butter to it for a more pastry like softer crust.
Tasty. I really enjoyed it and it was surprisingly more filling than I thought.
Awesome! Thanks for sharing.
I’m thinking of using frozen broccoli instead of the spinach. I would air fry the broccoli before to remove moisture and partially cook it. What do you think?
Yes that should work.
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.
Awesome! Thanks for taking the time to comment.
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!
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
Thank you! Happy Holidays!
Happy Holidays!!
What are the 2 extra tablespoons of flours for?
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)
Can these spices be replaced or left out if I don’t have them? (Indian Sulfur salt or Kala Namak) Thanks!
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.
Which book of yours is this recipe in please or is this just a website recipe? Wish you would include this information on all your recipes please. Thank you
Just on website.
Can we use fresh spinach or must it be frozen? Thanks Richa.
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.