Delicious & Easy Vegan Quiche: A Plant-Based Brunch Masterpiece
Welcome to your new favorite breakfast or brunch dish! This incredibly easy vegan quiche recipe transforms simple ingredients into a savory, satisfying masterpiece that everyone will love. Featuring a rich, eggy tofu filling, it’s bursting with vibrant flavors from sweet caramelized onions, juicy burst tomatoes, earthy sautéed mushrooms, and fresh spinach, all nestled within a delightfully flaky, buttery crust. Whether you’re a seasoned vegan or simply exploring plant-based options, this quiche is guaranteed to impress with its authentic taste and texture.
After experimenting with various plant-based “egg” dishes, including delightful vegan quiche muffin cups, my desire for a full-sized, show-stopping vegan quiche became irresistible. And why not? Vegan quiche is one of those wonderfully adaptable recipes that serves as a fantastic culinary template. Once you master the basic technique, you’ll find yourself eager to recreate it again and again, exploring countless ingredient combinations and seasonal variations.
What truly sets this recipe apart is its remarkable resemblance to traditional quiche, not just in appearance, but crucially, in taste and texture. From the moment it comes out of the oven, golden and fragrant, you’ll notice its familiar baked-egg consistency. The secret lies in a combination of carefully selected seasonings and proper tofu preparation. We don’t skimp on flavor here! To ensure the tofu absorbs all those wonderful spices and aromatics, a crucial step is pressing it. This gentle process removes excess water, allowing the tofu to act like a sponge, soaking up the savory notes and transforming into an incredibly convincing eggy filling.
Essential Ingredients for Your Vegan Quiche
Crafting the perfect vegan quiche starts with understanding the role of each ingredient. Below is a breakdown of the key components, along with important tips and potential substitutions. The full recipe with precise measurements can be found in the recipe card further down this page.
- Firm Tofu: This is the cornerstone of our “eggy” filling. It’s crucial to use firm tofu – neither soft/silken (too watery, won’t hold shape) nor extra-firm (too dense, might not absorb flavors as well). Firm tofu strikes the perfect balance for mimicking the texture of baked eggs.
- Coconut Oil: Used for sautéing vegetables, it adds a subtle richness. Feel free to substitute with your preferred cooking oil, such as olive oil or avocado oil.
- Red Onion: When caramelized, red onions add a delightful sweetness and depth of flavor that is absolutely essential to this quiche.
- Mushrooms: Sautéed mushrooms contribute an umami-rich, earthy flavor and a tender texture. A mix of shiitake and baby Bella mushrooms, as suggested in the recipe, works wonderfully.
- Fresh Spinach: Adds a beautiful green color, a touch of freshness, and essential nutrients. It wilts down perfectly into the filling.
- Garlic: A classic aromatic that enhances all the vegetable flavors. Minced garlic integrates seamlessly into the sauté.
- Cherry Tomatoes: These burst during cooking, releasing a sweet and slightly tangy juice that complements the other ingredients beautifully. Halved cherry tomatoes are ideal.
- Almond Milk: Or any other unsweetened plant-based milk. Unsweetened is key to maintain the savory profile of the quiche. Soy milk or oat milk are also great options.
- Nutritional Yeast: This magical ingredient is a vegan’s best friend, providing a distinct cheesy, umami flavor that is vital for depth and deliciousness.
- Sea Salt & Black Pepper: Essential seasonings to bring out the best in all the ingredients. Don’t be shy; proper seasoning is what makes this quiche shine.
- Turmeric: Primarily used for its vibrant yellow color, which gives the tofu filling an authentic “eggy” appearance. It also offers subtle earthy notes and health benefits.
- Dried or Fresh Chives: Chives add a mild oniony flavor and a pop of green. Freshly chopped chives are always excellent, but dried chives are a convenient alternative.
- Baking Powder: A small amount helps to create a slightly lighter, fluffier texture in the tofu filling.
- Vegan Parmesan (Optional): While nutritional yeast already provides a cheesy flavor, a tablespoon of vegan parmesan can enhance this further, adding extra savory notes.
- Kala Namak (Black Salt): This is an optional but highly recommended “secret weapon” for vegan egg dishes. Kala namak, an Indian black salt, contains sulfur compounds that impart a distinctive, authentic eggy flavor. A small pinch goes a long way!
- Flaky Pie Crust: The foundation of any great quiche. You can use your favorite vegan gluten-free pie crust recipe, a regular vegan pie crust, or a high-quality store-bought vegan crust for convenience.
Creative Add-In Ideas to Customize Your Quiche
The beauty of this vegan quiche recipe lies in its versatility. Once you have the base, feel free to get creative with additional fillings:
- Veggies Galore: Experiment with artichoke hearts, broccoli florets, zucchini, bell peppers, asparagus, or any leftover roasted vegetables you have on hand.
- Savory Vegan “Meats”: Incorporate crumbled vegan sausage or smoky vegan bacon bits for extra flavor and protein.
- Fresh Herbs: Beyond chives, consider adding fresh dill, parsley, thyme, or oregano for different aromatic profiles.
- Shredded Vegan Cheese: A sprinkle of shredded vegan cheddar or mozzarella directly into the filling adds extra creaminess and cheesy goodness.
Mastering the Tofu Press
If you’re new to working with tofu, learning to press it correctly is a game-changer. For a comprehensive guide, check out this resource: How To Cook Tofu 101 + Best Tips on Making the Most Delicious Tofu.
For this specific vegan quiche recipe, we recommend a lighter touch when pressing the tofu. The goal is to remove excess water without making it too dry, ensuring it retains enough moisture to create a creamy, “eggy” filling. If you own a dedicated tofu press, avoid tightening it all the way. If you’re using the traditional method of wrapping a block of tofu in several layers of paper towels or a clean kitchen towel and pressing it with heavy books, aim for just 5-10 minutes. This short pressing time is sufficient to prepare the tofu perfectly for our quiche filling.
Step-by-Step Guide: How to Make This Irresistible Vegan Quiche
Making this vegan quiche is a straightforward process, and you can even get a head start by cooking the vegetables up to two days in advance. This means on quiche day, you’ll only need to prepare the tofu filling and assemble everything for baking!
- Prepare Your Workspace & Crust: Begin by preheating your oven to 375°F (190°C). While the oven heats, gently press your firm tofu as described above and set it aside. Lightly dust a 9-inch pie dish with flour to prevent sticking.
- Blind Bake the Pie Crust: Place your chosen pie crust into the prepared dish and pre-bake it for 10 minutes. This step, known as blind baking, helps prevent a soggy bottom crust, ensuring it remains flaky and crisp. Once baked, set the crust aside to cool completely while you prepare the filling.
- Caramelize the Onions for Depth of Flavor: In a large skillet, melt one tablespoon of coconut oil over medium-high heat. Add the sliced red onions and stir to coat. Reduce the heat to medium and cook the onions for at least 15 minutes, stirring frequently. For an even deeper color and sweeter flavor, you can extend this step up to 30 minutes. Patience here is key, as caramelized onions provide a crucial layer of sweetness and umami to the quiche.
- Sauté the Remaining Vegetables: Add the remaining tablespoon of coconut oil to the skillet, along with the halved cherry tomatoes, minced garlic, and chopped mushrooms. Increase the heat back to medium-high and sauté for approximately 15 minutes, or until the tomatoes begin to soften and burst, and the mushrooms are tender. Season generously with salt and pepper to taste. Finally, stir in the fresh spinach and cook just until it’s beautifully wilted. Remove the skillet from the heat and set the cooked vegetables aside.
- Prepare the Silky Tofu Filling: In a high-powered blender, combine the lightly pressed firm tofu, unsweetened almond milk, nutritional yeast, sea salt, black pepper, turmeric (for color), dried or fresh chives, baking powder, and optional vegan parmesan. If using, now is the time to add the kala namak (black salt) for that authentic eggy flavor. Blend on high until the mixture is completely smooth and creamy, with no lumps remaining. This usually takes between 40 seconds to 2 minutes, depending on your blender’s power. I often blend it twice to ensure maximum smoothness.
- Assemble Your Quiche: Transfer the sautéed vegetables into the pre-baked and cooled pie crust, spreading them evenly across the bottom. Carefully pour the smooth tofu mixture over the vegetables. Gently stir the two components together within the crust to ensure an even distribution of vegetables throughout the creamy filling.
- Bake to Golden Perfection: Place the assembled quiche into your preheated oven. Bake for 35 to 40 minutes, or until the crust is golden brown and the tofu filling is beautifully set and firm in the center. The top should also have a slightly golden hue.
- Cool and Serve: Once baked, remove the quiche from the oven and allow it to cool for at least 10 minutes before slicing. This cooling period is crucial, as it allows the filling to fully set, making for cleaner slices. Then, cut into generous wedges and serve warm. Enjoy every delicious, plant-based bite!
Expert Tips for a Flawless Vegan Quiche Every Time
Achieving the perfect vegan quiche is easier than you think with these helpful tips:
- Choose the Right Tofu: Always opt for refrigerated, water-packed firm tofu. Avoid silken or shelf-stable tofu, as their consistency is entirely different and won’t yield the desired “eggy” texture for this recipe. Our recipe is specifically developed for firm block tofu.
- Eliminate Excess Liquid from Veggies: When sautéing your vegetables, it’s vital to cook them until any released liquid has completely evaporated. This prevents your quiche crust from becoming soggy and ensures your filling remains firm and rich, not soupy. A well-drained vegetable filling is key to success.
- Test for Doneness: To check if your quiche is fully baked, gently press the center with a spoon or your finger. It should feel firm and spring back slightly. If it’s still wobbly, give it a few more minutes in the oven. The crust should also be beautifully golden brown.
- Don’t Overfill the Crust: While it’s tempting to load up on fillings, ensure you leave a little room at the top of the pie crust. This prevents overflow during baking and allows the filling to set properly.
- Allow Adequate Cooling Time: Resist the urge to slice into your quiche immediately after it comes out of the oven. A 10-minute cooling period allows the filling to fully set and solidify, making for much cleaner, more impressive slices.
- Consider Your Pie Crust: If using a store-bought crust, ensure it’s vegan-friendly. For homemade crusts, focus on creating a flaky texture that complements the creamy filling. Blind baking is non-negotiable for a crisp bottom.
Serving Suggestions for Your Vegan Quiche
This versatile vegan quiche is a meal in itself, perfect for any time of day, but it truly shines when paired with simple accompaniments. For a classic brunch, serve slices alongside a crisp green salad with a light vinaigrette, some roasted potatoes or sweet potato hash, and a bowl of fresh seasonal fruit. It’s also delightful with a side of toasted sourdough bread or a dollop of vegan sour cream or crème fraîche. Whether enjoyed warm or at room temperature, this quiche is a hearty and satisfying dish.
Storage Guidelines
Storing your vegan quiche is straightforward, allowing you to enjoy leftovers for days. Simply wrap the entire quiche in its baking dish tightly with plastic wrap or aluminum foil, or transfer individual slices to an airtight storage container. Refrigerate for up to 3 days. To reheat, warm slices in a 350ºF (175°C) oven until heated through, or use your microwave for a quicker option. Be mindful not to overcook when reheating, to maintain its delightful texture.
Can This Recipe Be Frozen?
Absolutely! This vegan quiche freezes beautifully, making it an excellent option for meal prep or saving leftovers for busy days. You can freeze an entire quiche or individual slices. To do so, ensure the quiche is completely cooled. Wrap it thoroughly in multiple layers of plastic wrap, followed by a layer of aluminum foil, or place it in an airtight freezer-safe container. It will keep well in the freezer for up to 2 months. When you’re ready to enjoy it, thaw the frozen quiche in the refrigerator overnight. Once thawed, reheat it in a 350ºF (175°C) oven until warmed through, or use the microwave for smaller portions.
I hope you adore this incredible vegan quiche as much as I do! Its rich flavors and satisfying texture truly make it a standout dish. If you give this recipe a try, I would love to see your creations! Please snap a photo and tag #jessicainthekitchen on Instagram. Your feedback is always appreciated, so don’t hesitate to leave a comment below and give the recipe a rating. Happy cooking!
Easy Vegan Quiche
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Ingredients
- 1 lb block firm tofu, lightly pressed*
- 2 tablespoons oil, any oil
- ½ large red onion, sliced, then chopped in half (or diced)
- 1 cup halved cherry tomatoes
- 4 cloves garlic, minced
- ¾ cup mushrooms, chopped or thinly sliced (272g), I used a mix of shiitake and baby Bella mushrooms
- Salt and pepper to taste, for the veggies
- 2 cups fresh spinach, chopped or whole
- 1 cup vegan milk, any one works, ensure it is unsweetened
- 3 tablespoons nutritional yeast
- ¾ teaspoon sea salt
- ¼ teaspoon black pepper
- ¼ teaspoon turmeric, for colour
- 2 teaspoons dried chives, or 1 ½ tablespoons freshly chopped chives
- ½ teaspoon baking powder
- 1 tablespoon vegan Parmesan cheese, optional
- ¼ teaspoon black salt, kala namak – totally optional**
Flaky Gluten Free Pie Crust (Homemade or Store-bought) Click here for my recipe:
Instructions
- Preheat oven to 375°F/190°C. Begin to press your tofu and set aside until you are ready for it. Lightly dust your 9 inch pie dish.
- Pre-bake pie crust for 10 minutes. Set aside to cool fully.
- In a large pan over medium high heat, heat 1 tablespoon of the coconut oil. Add in the onions and stir to combine. Lower heat to medium and stir the onions for 15 minutes (you could even go up to 30 minutes depending on the time you have if you want to further caramelise them, stirring often).
- Add in the extra tablespoon of coconut oil and the tomatoes, garlic and mushrooms, bring heat back up to medium high and sauté for 15 minutes, until tomatoes are slightly broken down. Season with salt and pepper to taste. Add in the spinach and sauté for another two minutes until it is wilted. Remove from heat and set aside.
- In a high powered blender, add the tofu, vegan milk, nutritional yeast, sea salt and black pepper, turmeric, chives, baking powder and vegan parmesan. If you have any kala namak, add it now. Blend on high until everything is completely smooth and there are no lumps, anywhere from 40 seconds to 2 minutes depending on your blender. I blended mine twice to ensure this.
- Add the filling to the pre-baked pie crust. Pour the tofu mixture over the lightly, and lightly stir them both together to combine.
- Bake for 35 to 40 minutes until the top is golden brown and the quiche is cooked through.
- Allow to cool for about 10 minutes, then cut into and serve. Enjoy!
Notes
How to Store: Wrap the quiche in the baking dish or transfer it to an airtight storage container and refrigerate it for up to 3 days. Reheat in a 350ºF oven until warmed through, or warm in a microwave.
How to Freeze: You can freeze a whole quiche or freeze leftovers for later. Wrap well or place in an airtight storage container; freeze for up to 2 months. Thaw frozen quiche in the refrigerator overnight, then reheat in a 350ºF oven or in the microwave.
Calories are without the pie crust! The pie crust is 1,336 calories for the entire crust, so divided by the serving size of 8 it is 280 calories per slice.
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.