Incredible Vegan Quiche

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

More Vegan Brunch Recipes

• Tofu Scramble
• Sweet Potato Breakfast Hash
• Sweet Potato Breakfast Burrito
• Fluffy Vegan Omelette
• Vegan Crepes