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closeup on vegan quiche with missing slice
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4.77 from 21 votes

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!
Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Course: Breakfast, Main Course
Cuisine: American
Servings: 4 servings
Author: Jenné Claiborne

Equipment

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.

Video

Notes

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.
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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, 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.

Nutrition

Calories: 138kcal | Carbohydrates: 14g | Protein: 7g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 611mg | Potassium: 762mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1430IU | Vitamin C: 55mg | Calcium: 67mg | Iron: 2mg