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Savory, creamy, and with a flaky, buttery crust, unsuspecting diners will never guess this is a Vegan Quiche! Broccoli, kale, mushrooms, and sun-dried tomatoes add color and flavor, though you can use nearly any combination of your favorite vegetables. Serve this plant-based quiche for brunch, lunch, or a light dinner for rave reviews!
This recipe was updated with new photos and recipe information on January 15, 2025.
Some of the biggest challenges to going vegan happen around holidays. Whether real or received, pressure from family to conform to tradition can be tricky. Furthermore, all those old buttery favorites evoke temptation. Suddenly, explaining your new vegan lifestyle can start to feel like a burden.
Trust me, I know. I experienced this when I first became vegan 14 years ago. Not touching the sweet potato pie was torture, making me question my resolve. Was going vegan really worth it?
Thankfully, I stuck with it and have grown to love and embrace the vegan lifestyle. But, such holiday experiences reminded me that food is a big part of family, culture, and tradition. It quickly became part of my mission to”veganify” classic holiday meals.
This vegan quiche recipe is part of that pursuit. Blended tofu makes the filling creamy, nutritional yeast and seasonings add cheesiness and savoriness, and a buttery vegan pie crust provides all the indulgence we know and love about classic quiche. That’s right, one of your favorite Easter and Mother’s Day brunch recipes, but without the butter, cream, or eggs!
For more vegan tofu recipes, check out my Hearty Tofu Chili, Maple Teriyaki Tofu & Veggies, Crunchy Sesame Tofu Salad, and Vegan Buffalo Wings.
Ingredients
Vegan Pie Crust: Make homemade for the flakiest vegan quiche crust. It’s surprisingly easy to do and requires just a handful of common ingredients. Store-bought vegan crust can also be used in a pinch for convenience!
Firm Tofu: This gives the quiche without eggs a silky and savory texture while keeping it plant-based! Always use firm tofu, silken and regular tofu contain too much water, making the filling watery and the crust soggy.
Aromatics: Minced onion and garlic add savory-sweet flavor.
Vegetables: Broccoli florets, chopped kale, baby bella mushrooms, and sun-dried tomatoes add color, natural sweetness, and nutrition. Use fresh vegetables for the best flavor and consistency. Swap any mushroom variety if desired, such as shiitake, white button, or chopped portobello.
Seasonings: Salt and pepper bring the quiche to life. Italian seasoning, fennel seeds, crushed red pepper flakes, and fresh basil leaves add herbal notes and complexity. If needed, use 1 teaspoon of dried basil.
Nutritional Yeast: Also known as “nooch,” nutritional yeast gives the veggie quiche recipe a cheesy flavor, making it the best vegan quiche!
How to Make Vegan Quiche
- Prepare. Preheat oven to 375°F and place the pie crust on the counter at room temperature.
- Sauté Aromatics. Add the oil to a skillet and heat over medium-high. Once hot, add the onions, garlic, and 1/2 teaspoon of sea salt and sauté, stirring frequently, for 4-5 minutes or until the onion is translucent.
- Sauté Veggies. Stir in the mushrooms and cook for 10 minutes. Then add the broccoli, kale, and sun-dried tomatoes. Sauté until the broccoli is fork tender but still bright green, about 8 minutes, stirring frequently and being careful not to overcook the vegetables.
- Season Vegetables. Season the vegetables with the Italian seasoning, fennel seed, crushed red pepper flakes, and fresh basil. Season to taste with sea salt.
- Make Tofu Filling. While the veggies sauté (or after), place the tofu, nutritional yeast, vinegar or lemon, salt, and pepper into a blender or food processor and blend until smooth.
- Make Quiche Filling. Spoon the tofu mixture into the cooked veggies and gently stir to combine.
- Roll Out Crust. Lightly sprinkle flour onto your work surface, and prepare the pie crust. Step by step for making the pie crust can be found here.
- Assemble and Bake Quiche. Scoop the tofu and veggie mixture into the pie crust and level out the top gently with a silicone spatula. Bake the quiche in the preheated oven for 40 minutes.
- Rest. Cool the crust on a wire cooling rack for 10-15 minutes. Enjoy hot or cool!
Jenné’s Recipe Pro-Tips
- Chop vegetables evenly. This allows the veggies to sauté evenly, preventing overcooking or burning.
- Don’t overcook the veggies. This not only causes them to get mushy, but also can degrade their nutritional value. Stir the veggies frequently throughout the cooking process and remove them from the heat if tender before the recommended 8 minutes of cooking time.
- Season the vegetables to taste. Add additional salt, pepper, red chili flakes, or nutritional yeast as needed for the most flavorful eggless quiche.
- Testing it for doneness. The quiche is done when golden brown on the top and firm in the center.
- Let the quiche rest. Placing the quiche on a wire cooling rack for 10-15 minutes allows it to firm up, giving it a creamy but sliceable texture. To keep it warm while it rests, gently tent the quiche with aluminum foil.
Making Crustless Vegan Tofu Quiche
Save time or make this vegan quiche recipe gluten-free by making it crustless! Spray the pie dish liberally with non-stick cooking spray (or brush it with olive oil) before spooning in the quiche mixture. Bake for 35-40 minutes, or until the top is golden brown and set. Or use a muffin tin and bake it for 30 minutes for small crustless quiches.
Recipe Variations
Try your own take on this plant-based and vegetarian quiche recipe by making any of the following adjustments:
- Try different vegetables: Make this tofu quiche recipe with almost any combination of fresh veggies, from asparagus and peppers to zucchini, tomatoes, and baby spinach.
- Switch up the herbs: Swap 1-2 tablespoons of chopped fresh rosemary, thyme, or oregano for the basil for a herbaceous twist.
- Make it “cheesy”: Keep this quiche vegan, but with an extra cheesy twist by stirring 1/2 cup of grated vegan cheese into the quiche filling before baking.
- Add more spice: For extra heat, add a few extra shakes of crushed red pepper flakes or stir in a few chopped Calabrian chiles.
Serving Suggestions
Enjoy this vegan tofu quiche warm or cold, depending on your preference. Serve it with a side salad or sliced fruit for a light lunch, or pair it with hash browns or vegan sweet potato biscuits for a hearty and filling brunch.
Storage Directions
- Refrigeration: Leftover quiche keeps covered in an airtight container in the refrigerator for up to 4 days.
- Freezing: You can freeze the baked quiche in a freezer-safe container. If freezing individual pieces, place sheets of parchment paper between them for the easiest defrosting.
- Reheating: Warm slices of quiche in an oven preheated to 300°F for 5-10 minutes or on gentle heat in the microwave for 45-60 second intervals until hot.
Frequently Asked Questions
Technically, you do not need to, but I recommend doing so for an even crust. You can also shape the crust into your desired shape while rolling it out.
A frittata is an Italian egg dish with vegetable, cheese, and meat fillings and baked in a skillet. It does not have a crust and is baked in the skillet in which the fillings are cooked. A quiche is a French egg dish that also contains fillings but is baked in a pie crust-lined pie pan instead of a skillet.
Though some store-bought pie crusts are vegan, not all are. Always check the ingredient list whefn purchasing to confirm that the crust is made without animal ingredients, such as butter or lard.
Yes. To make this recipe gluten-free, use a gluten-free pie crust or make it crustless by following the directions above.
More Vegan Brunch Recipes
- Tofu Scramble
- Sweet Potato Breakfast Hash
- Sweet Potato Breakfast Burrito
- Fluffy Vegan Omelette
- Vegan Crepes
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Vegan Quiche
Ingredients
- 1 vegan pie crust, homemade or storebought
- 2 tbsp extra virgin olive oil, or avocado oil
- 1/2 yellow onion, thinly sliced
- 2 cloves garlic, minced
- 1 tsp sea salt , divided + more to taste
- 2 cups broccoli florets, chopped
- 2 cups kale, ribs removed, chopped, & packed
- 1 1/2 cup chopped baby bella mushrooms, , and/or other mushrooms
- 1/4 cup sun-dried tomatoes, chopped (soaked ahead of time to soften if necessary)
- 2 tsp Italian seasoning blend
- 1/2 tsp fennel seeds
- 1/2 tsp crushed red pepper flakes
- 7 fresh basil leaves, chopped or chiffonade
- 1 14 oz. package firm tofu
- 3 tbsp nutritional yeast
- 1 tsp apple cider vinegar
- 1/2 tsp cracked black pepper
Instructions
- Preheat oven to 375°F and place the pie crust on the counter at room temperature.
- Add the oil to a skillet and heat over medium-high. Once hot, add the onions, garlic, and 1/2 teaspoon of sea salt and sauté, stirring frequently, for 4-5 minutes or until the onion is translucent.
- Stir in the mushrooms and cook for 10 minutes. Then add the broccoli, kale, and sun-dried tomatoes. Sauté until the broccoli is fork tender but still bright green, about 8 minutes, stirring frequently and being careful not to overcook the vegetables.
- Season the vegetables with the Italian seasoning, fennel seed, crushed red pepper flakes, and fresh basil. Season to taste with sea salt.
- While the veggies sauté (or after), make the tofu filling. Place the tofu, nutritional yeast, vinegar or lemon, salt, and pepper into a blender or food processor and blend until smooth.
- Spoon the tofu mixture into the cooked veggies and gently stir to combine.
- Lightly sprinkle flour onto your work surface. Place the pie crust on the flour and sprinkle it and the rolling pin with more flour. Roll out the pie crust gently into a 1/8-inch thick circle. You may not need to roll out storebought crust very much, but a light roll can help even it up.
- Carefully transfer the crust to a pie pan. Gently press the crust into the pan. Crimp and trim the edges of the crust. Discard the edge trimmings or reserve them for another use.
- Scoop the tofu and veggie mixture into the pie crust and level out the top gently with a silicone spatula. Bake the quiche in the preheated oven for 40 minutes.
- Cool the crust on a wire cooling rack for 10-15 minutes. This resting step is crucial to let the quiche set. If needed, tent the quiche gently with aluminum foil to keep it warm while it rests.
Notes
- Refrigeration: Leftover quiche keeps covered in an airtight container in the refrigerator for up to 4 days.
- Freezing: You can freeze the baked quiche in a freezer-safe container. If freezing individual pieces, place sheets of parchment paper between them for the easiest defrosting.
- Reheating: Warm slices of quiche in an oven preheated to 300°F for 5-10 minutes or on gentle heat in the microwave for 45-60 second intervals until hot.
- Chop vegetables evenly. This allows the veggies to sauté evenly, preventing overcooking or burning.
- Don’t overcook the veggies. This not only causes them to get mushy, but also can degrade their nutritional value. Stir the veggies frequently throughout the cooking process and remove them from the heat if tender before the recommended 8 minutes of cooking time.
- Season the vegetables to taste. Add additional salt, pepper, or red chili flakes as needed for the most flavorful eggless quiche.
- Testing it for doneness. The quiche is done when golden brown on the top and firm in the center.
- Let the quiche rest. Placing the quiche on a wire cooling rack for 10-15 minutes allows it to firm up, giving it a creamy but sliceable texture. To keep it warm while it rests, gently tent the quiche with aluminum foil.
This is really good and flavorful!
Am I going crazy? I do not see tofu listed in the ingredients but its in the directions. Am I missing something? what kind of tofu?
Hey Lyne! Not crazy! It’s below the basil in the recipe. 1 14-ounce package of firm tofu.
I am going to try this for Easter. Can you freeze a cooked quiche and then reheat or will the texture change? How long can it be stored in the frig?