Easy Vegan Quiche That Everyone Will Love

Looking for a crowd-pleasing dish for your next brunch or cozy breakfast? This vegan quiche is creamy, savory, and surprisingly easy to make.

Made with a flaky almond flour crust and a tofu-based filling loaded with cooked vegetables, it’s perfect for those who want to enjoy classic quiche flavors without any animal products. Whether you’re vegan, gluten-free, or just curious to try a plant-based spin on a beloved dish, this quiche delivers comfort and flavor in every bite.

Why This Vegan Quiche Works So Well

This vegan quiche manages to replicate the creamy, custardy texture of traditional quiche without eggs, thanks to the magic of silken tofu and nutritional yeast. Tofu is an excellent plant-based protein source that, as highlighted by Healthline, provides numerous health benefits. When blended, it creates a smooth filling that sets firm yet stays soft after baking.

Meanwhile, nutritional yeast adds a cheesy depth that enriches the flavor profile without dairy, similar to the creamy sauce in our vegan cauliflower cheese recipe. The almond flour crust provides a tender and slightly nutty base that bakes to a satisfyingly flaky finish.

Using cooked vegetables like mushrooms, spinach, and garlic brings natural umami and vibrant color, making the dish not just tasty but visually appealing too.

Ingredients You’ll Need

The recipe uses simple, wholesome ingredients you can find at most grocery stores.

How to Make Your Vegan Quiche Step by Step

1. Prepare the crust: Mix ground flaxseed with water and let it gel to form a flax egg. Combine almond and gluten-free flour with salt in a food processor. Slowly add olive oil and flax egg while pulsing until the dough forms. Press it evenly into a greased 9-inch pie pan, prick with a fork, and pre-bake at 350°F (175°C) for 12 minutes.
2. Cook the veggies: Sauté minced garlic and chopped mushrooms in olive oil until soft. Add spinach and cook just until wilted. Set aside.
3. Make the filling: Blend the drained tofu with almond milk, nutritional yeast, onion powder, turmeric, and salt until smooth. Pulse in the sautéed vegetables gently to retain texture.
4. Assemble and bake: Pour the filling into your pre-baked crust, press sun-dried tomatoes on top, and bake at 375°F (190°C) for about 35 minutes until firm and slightly golden.
5. Cool and serve: Let the quiche rest for at least 10 minutes before slicing. Serve warm or cold alongside your brunch favorites.

Tips and Substitutions to Customize Your Quiche

• Oil-free option: Omit olive oil and sauté vegetables in water or vegetable broth.
• Nut-free variation: Use soy or coconut milk instead of almond milk and swap the almond flour crust for an easy vegan pie crust without nuts.
• Add more “eggy” flavor: Replace regular salt with black salt (kala namak) to mimic sulfurous egg notes.
• Low on time? Use a store-bought vegan pie crust to save prep time.
• Change up veggies: Substitute mushrooms and spinach with chopped broccoli, asparagus, kale, tomatoes, or onions (about 2 cups total).
• Boost protein: Add tempeh bacon, vegan sausage, or crumbled tofu bacon for a heartier quiche.
• Make ahead: Prepare the crust and filling up to the baking step, store covered in the fridge, and bake fresh the next day.
• Sun-dried tomato topping: Press them on top before baking for a burst of flavor and visual appeal.

How to Store and Enjoy Leftover Quiche

Cover the whole vegan quiche or individual slices tightly with plastic wrap or place them in airtight containers. Store in the refrigerator for up to 3 to 4 days.

The quiche tastes great served warm or cold, making it perfect for quick snacks or packed lunches. To reheat, warm slices gently in the oven or microwave until heated through without drying out the filling.

Serving Suggestions for a Complete Brunch

Pair your vegan quiche with a variety of complementary dishes for an impressive brunch spread:

• Crispy breakfast potatoes tossed with herbs
• Toast made with freshly baked vegan bread or homemade vegan toast
• Sweet treats like vegan white chocolate macadamia nut cookies or a fresh fruit salad
• Fresh garden salad with a tangy vinaigrette for brightness
• A chilled mimosa or fresh orange juice to round out the meal

These pairings enhance the meal’s nutritional variety and provide a balance of textures and flavors that your guests will love.

Frequently Asked Questions About Vegan Quiche

Can I make this quiche soy-free? Yes! Use a firm tofu alternative like chickpea tofu or a blend of silken tofu and blended cashews for creaminess.

Can I freeze leftover quiche? Absolutely, wrap tightly and freeze individual slices. Thaw overnight in the fridge and reheat gently.

Why is my quiche watery? This usually happens if tofu isn’t well-drained. Press tofu gently with paper towels or a tofu press before blending to remove excess moisture.

How do I avoid a soggy crust? Pre-baking the crust and poking holes helps prevent sogginess by allowing moisture to escape. This blind-baking method is a common tip shared by culinary experts at The Kitchn for achieving a perfectly crisp base.

Can I use other greens? Yes, kale, Swiss chard, or collard greens work well. Just cook them down similarly to spinach to avoid excess moisture.

Troubleshooting Common Issues

• Quiche too soft or doesn’t set? Check baking time and ensure your oven temperature is accurate. Using firm tofu and blending well is key.
• Crust crumbly or falling apart? Add a little more water while mixing the dough. Press the dough evenly and firmly into the pan.
• Filling tastes bland? Boost umami with more nutritional yeast or add a splash of tamari sauce for depth.
• Vegetables too watery? Sauté them well to reduce moisture before adding to the filling.
• Top burns before the filling is set? Cover it loosely with foil midway through baking.

About the Author and Recipe Origin

Nora Taylor is a dedicated plant-based home cook and recipe developer passionate about creating flavorful, accessible vegan dishes for families and food lovers of all levels. With years of experience perfecting vegan comfort foods, Nora focuses on simple ingredients and straightforward techniques that bring out fresh, wholesome flavors in every bite.

This vegan quiche recipe evolved from her love of traditional quiche, aiming to offer an inviting, healthy alternative that everyone—including non-vegans—will enjoy.

Conclusion

This vegan quiche is a delightful addition to your brunch table, combining a creamy, savory filling with a flaky crust that everyone will enjoy. With easy ingredient swaps and straightforward steps, you can customize it to suit any dietary needs or flavor preferences.

Whether for a weekend treat or meal prep, this recipe offers nourishing comfort and impressive taste — no one will guess it’s entirely plant-based!