This vegan quiche is so easy to make and packed with delicious flavor. It’s the best thing for breakfast or brunch and you’ll love the combination of spinach and mushrooms!
You actually won’t believe how easy it is to make a vegan quiche.
If you thought a quiche needs eggs – and I’ll admit that I might’ve thought so too once upon a time – then this recipe will blow all those ideas out the water.
The texture is simply amazing and if you didn’t tell anyone it was vegan, they wouldn’t have a clue! In fact, a quiche loving friend of ours might just have told us that this is even MORE tasty than a regular egg-based quiche.
It also has a good amount of protein per slice since we used tofu as our ‘eggs’ in this recipe so this is great for a high protein breakfast or brunch or anytime really.
You’ll also love our vegan frittata, vegan egg salad and vegan shakshuka so check them out too.
How To Make Vegan Quiche
The Pie Crust:
- Add all purpose flour, salt and sugar to a food processor and mix together.
- Add in some coconut oil and process in until crumbly.
- Add ice water and process into a dough.
- Place the ball of dough onto a flour dusted surface and roll out into a giant round that can fit over your 9-inch pie dish.
- Carefully lift it and place it over the pie dish and tuck it in along the sides. There should be overhang over the sides of the dish, but it should be relatively even and neat. Cut off any excess dough over the sides of the dish with a scissors.
- Place the pie crust into the fridge while you work on your filling.
The Filling Part 1:
- Add firm tofu, cornstarch, nutritional yeast, turmeric, onion powder, garlic powder, salt and black salt (aka kala namak) into your food processor.
- Process until well mixed.
- Add in soy milk and process again until a smooth consistency.
- Set aside.
The Filling Part 2:
- Add olive oil to a pot along with chopped onion and crushed garlic and sauté until the onions are softened.
- Add sliced mushrooms and sauté with the onions until softened.
- Add in chopped baby spinach and sauté until just wilted.
- Now add in your tofu mix from the food processor and fold it in with the mushrooms and spinach.
Assembling the Quiche:
- Add the filling to your pie crust and smooth down evenly.
- Place into the oven and bake for 40 minutes at 350°F until firm and golden on top.
- Allow to cool for 10 minutes or so before slicing.
Recipe Tips
Pre-Made Pie Crust
If you want to save time on this recipe, then you can use a pre-made store-bought 9-inch pie crust. It must be unbaked. This will save the time on preparing the crust and make this recipe really fast and easy.
What About Crustless?
You can even make this quiche crustless. Spray your dish with non-stick spray and then make the quiche as usual.
Kala Namak aka Black Salt
Black salt is not actually black in color at all, but it does have eggy flavor. It’s quite amazing. It works fantastically in dishes where you want to recreate an egg flavor.
It worked amazingly in our super eggy vegan tofu scramble. If you don’t have it you can substitute this for regular salt, but I do recommend you get some and give it a try, it’s pretty awesome in cooking. If you eat some of it as is, the taste is VERY strong but don’t let that put you off. When it’s used in cooking it works great.
You can get some black salt on Amazon.
Vegan Quiche Q&A
If you’d like to make this quiche gluten free then either buy a pre-made gluten-free pie crust and use that or make it crustless.
I am not sure if our recipe for the pie crust could be made with gluten free all purpose flour as I have not tested it. While gluten-free all purpose flour often works as a sub in recipes, I’m not entirely sure if it would roll out well, so I’m not sure if it would work here.
If you need a vegan quiche that is made without tofu, then check out this recipe from ElaVegan.
Storing And Freezing
Keep your quiche covered in the fridge and enjoy within 3-4 days. It is delicious served warm or cold so you can serve it straight from the fridge and it’s totally delicious.
It can be frozen for up to 3 months, though there may be a small texture change after thawing.
More Vegan Breakfast Recipes
Did you make this recipe? Be sure to leave a comment and rating below!
Vegan Quiche
Ingredients
For the Pie Crust:
- 1 cup + 2 Tbsp All Purpose Flour (145g)
- ½ tsp Salt
- 1 Tbsp White Granulated Sugar
- ¼ cup Coconut Oil (55g) Solid
- 4 Tbsp Ice Water
For the Filling:
- 14 ounces Firm Tofu (400g)
- 1 Tbsp Cornstarch
- 2 Tbsp Nutritional Yeast
- ¼ tsp Turmeric
- ½ tsp Onion Powder
- ½ tsp Garlic Powder
- ¾ tsp Salt
- ½ tsp Black Salt Kala Namak
- 2 Tbsp Soy Milk
- 1 Tbsp Olive Oil
- 1 Medium Onion White, Yellow or Brown, Chopped
- 1 tsp Crushed Garlic
- 2 ½ cups Cremini Mushrooms (240g) Sliced*
- 3 cups Baby Spinach (90g) Chopped
Instructions
- Prepare your pie crust: Add the all purpose flour, salt and sugar to a food processor and mix together. Add the coconut oil and process until crumbly. Add the ice water and process into a dough.
- Place the ball of dough onto a flour dusted surface and roll it out into a giant round that can fit over your 9-inch pie dish.
- Carefully lift it and place it over the pie dish and tuck it in along the sides. Cut off any excess dough hanging over the sides of the dish with a scissors.
- Place the pie crust into the fridge while you work on your filling.
- Preheat the oven to 350°F (180°C).
- Prepare your filling: Add the tofu, cornstarch, nutritional yeast, turmeric, onion powder, garlic powder, salt and black salt (aka kala namak) into your food processor. Process until well mixed. Add the soy milk and process again until it reaches a smooth consistency. Set aside.
- Add the olive oil to a pot along with the chopped onion and crushed garlic and sauté until the onions are softened.
- Add the sliced mushrooms and sauté with the onions until the mushrooms are softened.
- Add the chopped baby spinach and sauté until just wilted.
- Now add in your tofu mix from the food processor and fold it in with the mushrooms and spinach.
- Add the filling to your pie crust and smooth it down evenly.
- Place it into the oven and bake uncovered for 40 minutes until firm and golden on top.
- Allow to cool for 10 minutes before slicing and serving.
- Quiche can be served either warm or cold.
Video
Notes
- Pie crust. You can use a premade store-bought pie crust if you prefer. That will save time on this recipe. Choose an unbaked 9-inch pie crust.
- Firm tofu. There can be differences in the water content between blocks of tofu, so if you need to add extra soy milk to the food processor get it to the smooth consistency that you see in our photos/video then go ahead, but only use as much as needed.
- Black salt. Kala namak aka black salt creates eggy flavor, it’s quite amazing. If you don’t have any, you can substitute this for regular salt, but I recommend you give it a try.
- Cremini mushrooms are also called baby bellas, portobellini or brown button mushrooms. You could also use white button mushrooms in this recipe.
- Storing. Keep your leftover quiche covered in the fridge and enjoy within 3-4 days. It is delicious served warm or cold so you can serve it straight from the fridge and it’s totally delicious. Reheat in the oven at 350°F for 20 minutes or until heated through.
- Freezing. It can be frozen but there can sometimes be a slight texture change after thawing.
Wow! This recipe is delicious and has a nice rich taste. I used almond milk instead of soy.
So glad you enjoyed it!
Yum! love this recipe. I used a ready made gf pie crust and it was quite lovely. I used the base and changed the fillings, adding vegan sausage, red pepper, and spinach. I will be using this recipe again, and experiment with add ins. Thanks for a delicious recipe.
Thanks for the awesome review Karen!
So I dreamed of making a vegan quiche last night, and lo and behold, I found your wonderful recipe. It is so delicous! Thank you for sharing this.
Also, I cheated and used a pre-made GF crust that I had in the freezer from Thanksgiving. It made it really easy…
Awesome! So glad you enjoyed it!
I love this quiche, my girls are difficult and they are so thankful I found this recipe :)) Thanks for sharing!!
So happy to hear that Edith, thanks for the great review!
2nd time making this. My ingreds are queued up and ready. Using puff pasty for the base to speed things up. Will top with vegan pepperoni to make it extra special. Thanks Alison!
Oh awesome! I think a puff pastry base will be divine as well! 🙂