This easy vegan quiche features a tender almond-flour pastry and a savory, cheesy tofu filling studded with sautéed mushrooms, leeks, spinach and sun-dried tomatoes. It’s ideal for brunch or a hearty breakfast. The recipe can be made gluten-free and oil-free with simple swaps.
Serve this quiche to a crowd—its filling is rich and flavorful, with sautéed leeks and mushrooms adding depth and spinach bringing a bright touch. I often add sun-dried tomatoes for extra tang, though fresh cherry tomatoes work beautifully when in season.
While store-bought pie crusts are convenient, this recipe uses a simple homemade crust made in a food processor. The crust is rich, tender and holds up well to the tofu filling. Use oat flour or a gluten-free blend instead of all-purpose flour to make the crust gluten-free.
More savory vegan brunch options
- Scrambled Eggs Pinwheels
- Breakfast Burritos
- Chickpea Flour Frittata — GF, soy-free
- Vegan Omelet with Mung Bean — GF, soy-free
- Savory Oats Hash — GF, soy-free
- Indian Tofu Scramble – Bhurji — GF
- Chickpea Chilaquiles — GF, soy-free
- Sweet Potato Hash — GF, soy-free
- Lentil Frittata — GF, soy-free
- Sprouted Lentil Avocado Toast — soy-free
