Name: Vegan Quiche Recipe
Prep time: 25 min
Cook time: 55 min
Total time: 80 min
Ingredients: 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; 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; 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

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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

a slice of vegan quiche with spinach and leeks

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5 from 5 votes

Vegan Quiche Recipe

Prep Time25 mins

Cook Time55 mins

Total Time1 hr 20 mins

Course: Appetizer

Cuisine: French

Keyword: vegan quiche

Servings: 12

Calories: 114kcal

Author: Vegan Richa

Ingredients

For the pie crust:

3/4 cup (0.75 g) plus 2 tablespoons flour I use all-purpose. You can also use oat flour to make it gluten-free.
3/4 cup (85 g) 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 (400 g) 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.

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

Nutrition Facts

Vegan Quiche Recipe

Amount Per Serving

Calories 114 Calories from Fat 54

% Daily Value*

Fat 6g9%

Saturated Fat 1g6%

Sodium 205mg9%

Potassium 86mg2%

Carbohydrates 11g4%

Fiber 2g8%

Sugar 1g1%

Protein 6g12%

Vitamin A 272IU5%

Vitamin C 2mg2%

Calcium 77mg8%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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.

Vegan Quiche with Mushrooms, Spinach & Leeks

More savory vegan brunch options