Easy Vegan Quiche Recipe with Creamy Tofu Filling and Fresh Veggies (Perfect for Brunch & Dinner)

Introduction of Recipe

Vegan quiche is a deliciously creamy, savory pie that satisfies all the cravings of a traditional quiche—without any dairy or eggs. Made with a rich tofu-based filling, fresh vegetables, and wrapped in a flaky crust, it’s perfect for brunch, breakfast, or even a light dinner. This plant-based quiche is filling, flavorful, and easy enough to pull together for a weekend gathering or meal prep. Enjoy it warm or at room temperature with a fresh side salad for an elevated home-cooked experience.

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 History / Background

The quiche itself originated in medieval Germany, from the word “kuchen” meaning cake, and evolved into the iconic French dish “Quiche Lorraine,” known for its rich egg and cream custard filling. Traditionally filled with bacon and cheese, quiche has transformed through modern vegan cooking to embrace plant-based ingredients like tofu and chickpea flour. This evolution keeps the essence of quiche—its custardy texture and savory flavor—while making it accessible and cruelty-free for a wider audience.

Why You’ll Love This Recipe

From its ease of preparation to its adaptability, here’s why this vegan quiche recipe stands out:

• Made with simple pantry staples and fresh veggies.

• Creamy, custard-like filling that’s naturally dairy- and egg-free.

• Gluten-free and nut-free options available.

• Great for brunch, lunch, or a light dinner.

• Easily customizable with your favorite vegetables.

• Perfect for meal prep or entertaining guests.

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 Ingredient Notes

• Firm or silken tofu: The base for the “egg” custard, blending into a creamy, rich filling. Firm tofu gives structure; silken tofu adds smoothness.

• Nutritional yeast: Adds that signature cheesy, savory umami flavor without dairy.

• Chickpea flour / cornstarch: Helps thicken and bind the filling for a perfect texture.

• Turmeric: For a natural golden color and subtle earthy aroma.

• Non-dairy milk: Unsweetened almond, soy, or oat milk helps achieve the right consistency.

• Vegetables: Spinach, mushrooms, leeks, carrots, or bell peppers add freshness and texture. Use what you love or have on hand.

• Kala namak (black salt): Optional, but highly recommended for adding an “eggy” sulfurous note typical of cooked eggs.

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 Equipment Needed

• Blender or food processor (for smooth filling)

• Mixing bowls

• Whisk and spatula

• 9-inch pie dish or tart pan

• Skillet (for sautéing vegetables)

• Oven

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Recipe Card

Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 60 minutes
Yield: 6 servings
Category: Brunch, Dinner
Method: Baking
Cuisine: Vegan, American-French Fusion
Diet: Vegan, Gluten-Free Option

Description:
A rich and creamy vegan quiche with a tofu base filled with sautéed spinach, mushrooms, and flavorful herbs—all baked to golden perfection in a flaky crust. Perfect for brunch, dinner, or special occasions.

Ingredients:

• 14 oz firm or silken tofu (pressed if using firm)

• 2 tablespoons chickpea flour or cornstarch

• 3 tablespoons nutritional yeast

• 1/2 teaspoon turmeric

• 1/2 teaspoon garlic powder

• 1/2 teaspoon onion powder

• 1/2 teaspoon kala namak (black salt), optional

• 3/4 teaspoon sea salt (adjust to taste)

• 1/2 teaspoon black pepper

• 1/2 cup unsweetened non-dairy milk (almond, soy, or oat)

• 1 tablespoon olive oil

• 1 cup fresh spinach, chopped

• 1 cup mushrooms, sliced

• 1 small onion, diced

• 1 (9-inch) vegan pie crust (store-bought or homemade)

Instructions:

1. Preheat oven to 375°F (190°C).

2. In a skillet, heat olive oil over medium heat. Sauté onions until translucent. Add mushrooms and cook until softened. Stir in spinach and cook until wilted. Remove from heat.

3. In a blender or food processor, combine tofu, chickpea flour, nutritional yeast, turmeric, garlic powder, onion powder, kala namak, salt, pepper, and non-dairy milk. Blend until smooth and creamy.

4. Fold sautéed vegetables into the tofu mixture until evenly combined.

5. Pour the filling into the prepared pie crust, spreading evenly.

6. Bake in the preheated oven for 35–40 minutes until the top is golden and the filling is set.

7. Let cool for 10 minutes before slicing and serving.

Notes:

• Pressing tofu removes excess moisture for better texture.

• Kala namak adds an egg-like flavor, but omit if unavailable or unwanted.

• Customize vegetables according to preference.

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 Nutrition Facts Table (Tasty Recipes Plugin Format)

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 Tips & Variations

• Add vegan cheese shreds for extra creaminess and tang.

• Use gluten-free pie crust to make the recipe gluten-free.

• Spice it up with smoked paprika or cayenne pepper for warmth.

• Try roasted red peppers or caramelized onions for sweetness.

• Swap in kale or Swiss chard for spinach for a different green.

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 Pro Chef Tips

• Press tofu for at least 15 minutes to avoid watery filling.

• Use a food processor for the smoothest custard texture.

• Blind bake your crust for 5–7 minutes to prevent sogginess.

• Let the quiche rest after baking to finish setting—this helps slice cleanly.

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Common Mistakes to Avoid

• Skipping tofu pressing can make the quiche watery.

• Overfilling the crust leads to spillover during baking.

• Not pre-cooking vegetables results in excess moisture inside the quiche.

• Baking at too low temperature can lead to uneven cooking or a flimsy filling.

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Storage & Meal Prep

Store leftover quiche in an airtight container in the fridge for up to 4 days. Reheat slices in the oven at 350°F (175°C) for 10 minutes or microwave until warm. Quiche can be sliced and packed for easy grab-and-go lunches.

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Make-Ahead & Freezer Notes

• Quiche filling can be made a day ahead and stored refrigerated.

• Bake fully, then freeze whole or in slices for up to 2 months wrapped tightly.

• Reheat frozen quiche in oven at 350°F (175°C) for 20–25 minutes until hot.

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 Serving Suggestions

Pair your vegan quiche with:

• Fresh green salad with lemon vinaigrette.

• Roasted baby potatoes.

• Fruit salad for a brunch spread.

• Steamed asparagus or roasted root vegetables.

• Crusty bread or garlic toast.

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FAQs Section

Q1: Can I use silken tofu instead of firm tofu?
Yes, but pressing silken tofu is difficult; expect a slightly softer filling.

Q2: Is kala namak necessary?
No, but it adds that classic eggy flavor. Omit if sensitive to sulfur aroma.

Q3: Can I make this oil-free?
Yes, you can sauté vegetables in water or vegetable broth instead.

Q4: What if I don’t have nutritional yeast?
It adds savory flavor, but you can omit or use vegan cheese as substitute.

Q5: How long does the quiche last refrigerated?
Stored properly, up to 4 days in the fridge.

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 Conclusion

This vegan quiche recipe proves that plant-based cooking can be both decadent and easy. With its creamy tofu filling, vibrant veggies, and flaky crust, it’s sure to become a weekday staple or a weekend showstopper. Give it a try, share your creations on Pinterest, and enjoy every delicious bite!