Make this healthy vegan quiche recipe any time you want a showstopping breakfast or brunch to impress all of your family and friends!
The best vegan quiche
Quiche is one of the first dishes I ever created after going vegan over fifteen years ago, and I’ve spent more than a decade perfecting the recipe.
This savory eggless quiche is packed with protein, vegetables, and nutrition. Yet it tastes so delicious that you will never miss the heavy cream or eggs.
Each cheesy bite transports you to a fancy French café. Only once the entire pie disappears will you realize you’re actually just at home in your kitchen.
I make the recipe for my own family at least once a month and hope you enjoy it as much as we do!
Also try this breakfast Vegan Coffee Cake
Easy vegan quiche ingredients
The recipe calls for diced vegetables, tofu, spices, nutritional yeast or vegan cheese, and an optional crust.
Veggies – The best thing about this recipe is how simple it is to customize.
I used mushrooms, red bell peppers, and spinach this time. You may substitute other raw or roasted vegetables, such as asparagus, leeks, sundried tomatoes, broccoli, zucchini, kale, eggplant, or fresh garlic.
Tofu – To whip up a quiche with no eggs, tofu is a great substitute.
I highly recommend shelf stable Mori-Nu silken extra firm tofu. If you cannot find it, refrigerated firm tofu works. I’ve also included a version that uses Just Egg, for those who prefer a recipe without tofu.
Spices – Add depth of flavor with onion powder, ground turmeric, black pepper, salt, and fresh or ground rosemary. Throw in a pinch of garlic powder or cayenne if desired.
Cheese – Plant based shredded cheese or superfood nutritional yeast give this French tart its traditional cheesy taste. You can buy nutritional yeast at most grocery stores.
Optional ingredients – Add plant based bacon or ham for a vegan Quiche Lorraine.
Or garnish your tofu quiche with sliced cherry tomatoes and fresh basil or green onions immediately before baking.
Want a soy free vegan quiche?
Stir 1 1/2 cups Just Egg with 3/4 cup diced vegetables, 1/2 cup vegan cheese, 1/2 tsp salt, and 1/4 cup almond milk. Bake in a prepared crust for 50 minutes at 375 degrees.
Vegan frittata or quiche?
Both quiches and frittatas are traditionally egg based dishes. However, a quiche is baked in a flaky pastry crust while a frittata has no crust.
Frittatas are also often cooked in a skillet instead of a pie pan.
You can turn this nondairy recipe into a crustless vegan quiche by baking the filling directly in a well greased pan, omitting the optional pie crust.
The recipe was adapted from this Tofu Scramble
Full recipe video step by step
Above, watch the vegan quiche recipe video.
How to make a vegan quiche without eggs
Step one: Prepare your crust (if using), then set it aside and preheat the oven to 350 degrees Fahrenheit.
Step two: Dice your mushrooms, bell peppers, and spinach or vegetables of choice. In a medium mixing bowl, toss them with one fourth teaspoon of the salt.
Step three: Drain the tofu. Blend it in a food processor with the remaining salt, spices, and nutritional yeast or vegan cheese until completely smooth.
Step four: Stir in the seasoned vegetables with a spoon or spatula. Spread the eggy quiche filling into the prepared crust or a well greased nine inch baking pan.
Step five: Press on a few sliced vegetables, fresh herbs, or other toppings if you wish. Bake the pan on the center rack of the preheated oven for forty minutes.
Tips for storing and freezing leftovers
- Enjoy the savory vegan dish hot from the oven, or let it fully cool before covering and refrigerating leftovers up to five days.
- Serve leftover quiche cold or reheated in a toaster oven, microwave, or a frying pan on the stove top.
- You can freeze individual slices for up to two months. It’s best to thaw frozen quiche overnight in the refrigerator before reheating the next morning.
- This recipe is great for Sunday breakfast, Mother’s Day brunch, holiday mornings with family, or any time you crave breakfast for dinner.
- 1 cup raw spinach
- 1/2 bell pepper
- 1/2 cup chopped mushrooms
- 10.9 oz extra firm silken tofu (see soy free option above)
- 1/3 cup nutritional yeast or vegan cheese
- 3/4 tsp salt
- 3/4 tsp onion powder
- 1/2 tsp rosemary
- 1/2 tsp ground turmeric
- 1/4 tsp ground black pepper
- 1 prepared 9 inch crust or greased pie pan
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*Use either shelf stable silken extra firm tofu (not the same thing as silken tofu) or refrigerated firm tofu. Drain before using.To make the vegan quiche, first preheat your oven to 350 degrees F. Dice the spinach and bell pepper. Toss with the mushrooms and 1/4 tsp of the salt, then set aside. Blend all remaining ingredients in a food processor until completely smooth. Stir in the chopped vegetables with a spoon. Spread into the prepared crust, or into a well greased pan for a crustless quiche. Bake 40 minutes.View Nutrition Facts
Vegetarian Breakfast Or Brunch Recipes
