This vegan quiche is savory, soft, and perfectly baked, with a creamy plant-based filling nestled in a flaky crust. It is packed with comforting flavor, slices beautifully, and works just as well for breakfast, brunch, lunch, or a light dinner.
Why You’ll Love This Recipe
This vegan quiche is a wonderful plant-based twist on the classic. The filling is rich and smooth without using eggs or dairy, while the vegetables add color, texture, and plenty of flavor. It is easy to customize with your favorite vegetables, herbs, and seasonings, making it a reliable recipe for both casual family meals and special gatherings.
You will also love that it can be made ahead, served warm or at room temperature, and enjoyed throughout the week. It feels impressive, but the method is simple and approachable.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the crust:
1 9-inch unbaked pie crust
For the filling:
2 tablespoons olive oil
1 small onion, finely diced
1 cup mushrooms, sliced
1 cup fresh spinach, chopped
1 block (14 ounces / 400 g) firm tofu, drained
1/2 cup unsweetened plant milk
1/4 cup nutritional yeast
2 tablespoons cornstarch
1 tablespoon lemon juice
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon turmeric
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon ground nutmeg
1/2 cup vegan shredded cheese
2 tablespoons chopped fresh parsley
Optional add-ins:
1/2 cup diced bell pepper
2 tablespoons chopped chives
1/4 teaspoon red pepper flakes
Directions
Preheat your oven to 375°F (190°C).
Place the pie crust into a 9-inch pie dish if it is not already fitted. Gently press it into the dish and crimp the edges as desired. Set it aside.
Heat the olive oil in a skillet over medium heat. Add the onion and cook for 3 to 4 minutes until softened. Stir in the mushrooms and cook for another 4 to 5 minutes until they release their moisture and begin to brown. Add the spinach and cook just until wilted. Remove the skillet from the heat and let the vegetables cool slightly.
In a blender or food processor, combine the tofu, plant milk, nutritional yeast, cornstarch, lemon juice, garlic powder, onion powder, turmeric, salt, black pepper, and nutmeg. Blend until completely smooth and creamy.
Transfer the tofu mixture to a mixing bowl. Fold in the cooked vegetables, vegan shredded cheese, parsley, and any optional add-ins you want to use.
Spoon the filling into the prepared pie crust and smooth the top evenly.
Bake for 35 to 40 minutes, or until the center looks set and the top is lightly golden. The quiche should have just a slight wobble in the middle when you remove it from the oven.
Let it cool for at least 15 to 20 minutes before slicing. This helps the filling firm up and makes cleaner slices.
A vegetable-packed version works beautifully with broccoli, zucchini, or diced bell peppers. Just make sure to cook off excess moisture before adding them to the filling.
For a more herby flavor, stir in fresh dill, basil, or thyme. These herbs pair especially well with spinach and mushrooms.
You can also make it a little heartier by adding cooked lentils or chopped roasted potatoes in small amounts.
For a deeper savory taste, add a pinch of smoked paprika or a little Dijon mustard to the blended filling.
If you want a crustless version, grease the pie dish well and pour the filling directly into the dish. Bake until fully set and golden on top.
Storage/Reheating
Store leftover vegan quiche in an airtight container in the refrigerator for up to 4 days.
To reheat, place a slice in a 350°F (175°C) oven for about 10 minutes, or until warmed through. You can also reheat individual slices in the microwave in shorter intervals, though the crust will stay crisper in the oven.
For freezing, let the quiche cool completely, then wrap slices tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
FAQs
Can I make vegan quiche ahead of time?
Yes, this recipe is great for making ahead. You can bake it a day in advance, refrigerate it, and reheat it before serving.
What makes vegan quiche set without eggs?
A combination of tofu and cornstarch helps create a creamy filling that firms up well during baking.
Can I use silken tofu instead of firm tofu?
Firm tofu is the better choice for this recipe because it gives the filling more structure. Silken tofu can make the quiche too soft unless the recipe is adjusted.
Do I need to bake the crust first?
You do not have to, but lightly pre-baking the crust for 8 to 10 minutes can help keep the bottom from becoming soft.
How do I keep the filling from getting watery?
Cook the vegetables first and let any extra moisture evaporate before mixing them into the filling.
Can I make this gluten-free?
Yes, simply use a gluten-free pie crust and double-check that all packaged ingredients are certified gluten-free.
What vegetables work best in vegan quiche?
Spinach, mushrooms, onions, broccoli, bell peppers, and zucchini all work well. Softer vegetables should be cooked first.
Can I serve vegan quiche cold?
Yes, it can be served cold, but many people prefer it warm or at room temperature for the best texture and flavor.
Why is nutritional yeast used in the filling?
Nutritional yeast adds a savory, slightly cheesy flavor that helps give the quiche a rich and satisfying taste.
How do I know when the quiche is done baking?
The top should look lightly golden and the center should be mostly set with only a slight wobble. It will continue to firm up as it cools.
Conclusion
This vegan quiche is a delicious, satisfying dish that brings together a silky filling, savory vegetables, and a beautifully baked crust in every slice. It is simple enough for a weekday meal and special enough for brunch gatherings or holiday tables. Once you try it, it is likely to become one of those dependable recipes you return to again and again.
