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
Vegan Quiche Recipe
Ingredients
For the pie crust:
- 3/4 cup plus 2 tablespoons all-purpose flour (or oat flour / GF blend)
- 3/4 cup plus 2 tablespoons almond flour
- 1/2 teaspoon salt
- 2 teaspoons flaxseed meal (mixed with 2 tablespoons water)
- 1/2 teaspoon oregano
- 1/4 teaspoon thyme (optional)
- 4-5 tablespoons non-dairy milk
For the filling:
- 14 ounces firm tofu, pressed
- 1 tablespoon flour or chickpea flour
- 1/4 teaspoon black pepper
- 1/2 teaspoon Kala Namak (sulfur salt)
- 1/2 teaspoon salt
- 1/2 teaspoon turmeric
- 1/4 teaspoon baking powder
- 1/2 teaspoon onion powder
- 1-2 tablespoons nutritional yeast
- 2 tablespoons water (for blending)
To mix into the filling:
- 1 teaspoon oil (or 2–3 tbsp broth for oil-free sauté)
- 3 garlic cloves, minced
- 3/4 cup chopped leeks
- 1 cup thinly sliced mushrooms
- 1/4 tsp salt (for sautéing)
- 3/4 cup frozen spinach, thawed and squeezed
- 1 tablespoon fresh herbs (parsley or oregano), optional
Instructions
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Make the pie crust: In a bowl or food processor combine the all-purpose (or oat/GF) flour, almond flour, salt and herbs. Add the flax “egg” (flaxseed meal mixed with 2 tablespoons water) and mix until incorporated.
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Add 4 tablespoons non-dairy milk and pulse or stir for 10–15 seconds to bring the dough together.
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If the dough is dry, add extra non-dairy milk 1 teaspoon at a time until it becomes slightly sticky and holds when pressed. It should be crumbly but pressable.
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Press the dough into a greased 9-inch tart pan or pie pan. Use a fork to prick the base. Bake at 350°F (180°C) for 13 minutes.
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Prepare the filling: Heat oil or 2–3 tablespoons vegetable broth in a skillet over medium heat. Add garlic and cook 30 seconds, then add leeks, mushrooms and a pinch of salt. Sauté until the mushrooms are golden.
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Stir in the thawed, squeezed spinach and fresh herbs if using. Cook until most moisture has evaporated, about 3–4 minutes. Remove from heat and cool for 10 minutes.
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Make the tofu “egg”: In a food processor combine the pressed tofu, flour or chickpea flour, black pepper, kala namak, salt, turmeric, baking powder, onion powder, nutritional yeast and 2 tablespoons water. Process until fairly smooth.
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Fold the cooled mushroom-leek-spinach mixture into the blended tofu mixture, then pour the filling into the pre-baked crust.
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Smooth the top, add cherry tomatoes or chopped sun-dried tomatoes if desired, and bake for 30–35 minutes.
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The quiche is done when the center is set and no longer jiggly. Remove from the oven and let rest 10 minutes before slicing and serving.
Video
Notes
- Use oat flour or a gluten-free blend instead of all-purpose to make the crust gluten-free.
- To make this soy-free, substitute a chickpea-flour-based filling (see chickpea flour frittata) instead of tofu.
- If you need a nut-free crust or are short on time, a store-bought vegan pie crust or a simple flour-and-vegan-butter crust works fine—check labels to confirm vegan status.
- Add Italian seasoning or chopped sun-dried tomatoes to the tofu mixture for a different flavor profile.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Ingredients:
- A mix of all-purpose (or oat/GF) flour and almond flour yields a crisp, rich crust. Use oat flour or a GF blend to make it gluten-free.
- A flax “egg” (flax meal mixed with water) replaces eggs in the crust.
- The crust is seasoned with oregano and thyme for a Mediterranean flavor.
- The filling blends firm tofu with a little flour or chickpea flour to thicken.
- Nutritional yeast and kala namak (sulfur salt) recreate the savory, cheesy, eggy flavor; onion powder adds depth.
- Turmeric gives the filling a warm, appetizing color.
- The filling includes garlic, leeks, sliced mushrooms and spinach for texture and flavor.
Tips & Tricks:
- Substitute Italian seasoning for the crust if you prefer that profile.
- If short on time or for a nut-free crust, use a store-bought vegan pie crust—check labels to confirm vegan ingredients.
- For gluten-free, use a GF flour blend or oat flour in place of all-purpose flour.
- For soy-free, use a chickpea-flour-based filling instead of tofu.
- Pressing the tofu for at least 10 minutes helps prevent a watery filling; drier tofu gives a firmer texture.
How to Make Vegan Quiche
Make the pie crust: In a food processor or bowl, combine the flours, salt and herbs. Add the flax “egg” and mix until combined. Add 4 tablespoons non-dairy milk and process or stir until the dough comes together. If needed, add more milk 1 teaspoon at a time to reach a slightly sticky, pressable dough.
Press the dough into a greased tart or pie pan, prick with a fork and bake at 350°F (180°C) for 13 minutes.
Prepare the filling: Heat oil or broth in a skillet over medium heat. Cook garlic for 30 seconds, add leeks and mushrooms with a pinch of salt, and sauté until the mushrooms are golden. Add the thawed, squeezed spinach and cook until most moisture evaporates, about 3–4 minutes. Cool slightly.
Blend the pressed tofu with the flour, spices, nutritional yeast and 2 tablespoons water until fairly smooth. Fold the sautéed vegetable mixture into the tofu mixture, then transfer into the pre-baked crust. Top with cherry or sun-dried tomatoes if desired.
Bake at 350°F for 30–35 minutes, until the center is set and not jiggly. Remove from the oven and let rest 10 minutes before slicing.
Can I make this quiche ahead of time?
Yes. Fully bake the quiche, allow it to cool, then cover and refrigerate. Reheat in a 350°F oven for 20 minutes, covering with parchment to prevent over-browning.
How to store leftover quiche
Store the whole quiche or leftover slices covered in the refrigerator and eat within 3–4 days. The quiche is tasty warm or cold.
