Name: The Best & Easiest Vegan Quiche Recipe (Tofu)
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 6-8 Servings
Cuisine: French
Ingredients: 1 sheet of puff pastry, defrosted*; 1 400 gram package pre pressed tofu (just under a lb) *; 2 tablespoons nutritional yeast; 1 tablespoon miso, I use Shiro Miso; 1/2 teaspoon baking powder; 3/4 teaspoon black salt; 1/2 teaspoon salt; 1/4 teaspoon granulated onion; 1/4 teaspoon granulated garlic; 4 tablespoons unsweetened non dairy milk, I used unsweetened almond milk; 1 tablespoon vinegar; 1 tablespoon tamari; 1/2 teaspoon liquid smoke; 1-2 tablespoons vegan butter or olive oil; 1/2 medium onion, diced; 1/2 cup red pepper, diced (or any colour); 2-3 cloves garlic, chopped small (minced); 2 cups chopped mushrooms, cremini or white; 2 cups fresh spinach, packed then rough chopped; 1 teaspoon fresh rosemary, finely chopped; 1/2 cup or so grape tomatoes, halved

Jump to Recipe

You’ll Love my Easy Vegan Quiche! Puff pastry pie crust loaded with spinach, mushrooms and a delicious tofu ‘eggy’ filling! Perfect for Sunday brunch or holiday breakfast. Gluten free and crustless option!

Ok we’ve all heard of Quiche Lorraine right? Sounds fancy doesn’t it! Well my vegan quiche recipe tastes quite similar! Slightly smoky flavour, little cheesy with lots of wholesome and healthy vegetables! It’s the best!

And it’s very versatile so don’t panic! You want broccoli or asparagus instead of mushrooms? go for it! Keep it cheeseless or add some grated vegan cheese? No problem! Maybe add some vegan bacon bits, yum!…Read on and I’ll tell you more!

You don’t have to be a vegan to enjoy this eggless quiche, everyone I’ve served it to raves about it! Egg eaters, vegetarians and meat eaters too! And don’t worry it really is easy to make! and the filling is firm, not mushy at all!

I used tofu as the egg replacer and black salt (kala namak) for the eggy flavour it works beautifully! And I totally cheat with a store bought puff pastry crust and it’s so scrumptious!!

If you need an amazing easter quiche recipe this one’s for you!

Options for the vegan quiche pie crust:

I use puff pastry for my tofu quiche recipe and it’s fabulous just check ingredients to make sure it’s dairy free and contains no lard. You could also use any pre-made regular, gluten free or home made pie crust. Frozen tart shells would be great also for vegan mini quiche! Or for a flourless quiche option go crustless (like a Frittata!)

What is the best tofu to buy for vegan quiche?

I use only pre pressed tofu from the grocery store, I find it yields the best results in my opinion (not firm or silken tofu)

Substitutions/add ins for filling:

1 to 1 and 1/2 cups chopped broccoli florets or asparagus instead of 2 cups mushrooms (mushrooms shrink in volume that’s why it’s 2 cups)
stir in a couple tablespoons of vegan bacon bits
add 1/2 cup of your favourite vegan cheese, grated
sub fresh or dried dill instead of rosemary or a mixture of your favourite herbs

Can you freeze Vegan Quiche?

the quiche will keep in the fridge for 4-5 days and in the freezer for up to a month.
To reheat from frozen: defrost in the fridge overnight and reheat in the oven or microwave

How to make Vegan Quiche?

Preheat your oven to 400°

For the tofu filling: Break apart the tofu and add to your food processor along with the nutritional yeast, baking powder, salt, black salt, granulated garlic, granulated onion, and miso. Process until completely broken down, it will look like tiny little crumbles

Now add the plant milk, vinegar, Tamari and liquid smoke. Process until it is paste like. It will be really thick. You will have to stop and scrape down side a few times and push the mixture around with your spatula to help get it going. This will take a few minutes.

If you find it is not coming together then add one more tablespoon of plant milk. (this has to be very thick for the best texture when cooked so if you can avoid adding additional liquid don’t👍). Set aside

For the vegetable mix: Set a large non stick skillet to medium heat. once hot add the onions and peppers. Sauté over medium heat for 3 minutes. add the mushrooms, garlic and rosemary. Cook for 3 minutes or so until mushrooms are completely cooked down and have released their juices. Stir in the spinach and cook for another minute or so until it is wilted. Set aside to cool for 1-2 minutes.

To assemble the quiche: Add the tofu filling to the cooked vegetables in the skillet. Mix well. (if using vegan cheese stir it in now). Set aside.

Place the puff pastry sheet over the pie plate and mold to fit. Trim the edges with a knife and flute them if you like.

Pour the quiche filling into the crust, making sure it’s evenly distributed and pressed down. Add the tomatoes pushing them down slightly into the filling. Season with a little salt and pepper.

Bake uncovered for 1 hour. Cool for 20 minutes before serving so the filling sets. Enjoy! For full recipe ingredients and instructions see recipe card below.

OK GUYS LETS MAKE VEGAN QUICHE, IT’S:

easy

full of protein

easily gluten free

healthy

hearty and filling!

great for breakfast, brunch or lunch!

customizable!

fabulous hot or cold

Enjoy guys! Happy day to you! feel free to leave a comment and a rating below. I would love to hear from you.

Follow me on PINTEREST and INSTAGRAM for more tasty Plant Based Vegan Recipes❤️

WANT MORE VEGAN BRUNCH RECIPES? CHECK THESE OUT!

Recipe adapted from Loving It Vegan, and my Vegan Spinach Artichoke Dip