A comforting Vegan Quiche as the centerpiece on the brunch table will stop your guests in their tracks. So soft, luscious, and filled with cooked vegetables, this tofu quiche is just as delicious and even easier to make than a traditional quiche lorraine! Surrounded by a homemade almond flour pie crust, a tofu filling mixed with cheesy and eggy seasonings, cooked vegetables, and sun dried tomatoes will have you coming back for slice after slice. Easily store the leftovers for later and enjoy hot or cold for days on end! Making a vegan quiche in a food processor is so easy and the texture is phenomenal! When it’s done baking, serve your vegan spinach quiche with all of your brunch favorites. Your guests will be spoiled as they feast on a slice along with homemade breakfast potatoes, vegan fresh toast, and apple fritters!
How to make the crust
Make a flax egg by combining the flaxseed and water in a small bowl. Add the dry ingredients to a food processor and pulse to combine. Leave it running while you slowly add the oil and flax egg. Pour in a little water until the dough sticks together when you pinch it between your fingers. Crumble the dough into the pie pan and press the mixture evenly on the bottom and up the sides of the pan. Use a fork to poke a few holes in the bottom before blind baking the crust.
How to make vegan quiche
Sauté the garlic, mushrooms, and spinach in a skillet. Add the drained tofu to a food processor along with the almond milk, nutritional yeast, onion powder, turmeric, and salt. Blend until smooth. Pulse the mixture a few times with the garlic, mushrooms, and spinach added until they’re just combined. Pour the filling into the crust. Bake until it’s firm to the touch. Let the finished quiche cool for at least 10 minutes before you slice into it.
Tips and Substitutions
Oil free – Omit the olive oil in the crust and use water instead. Sauté the vegetables in water instead of oil. Nut free – Use soy or coconut milk instead of almond in the filling or use my Easy Vegan Pie Crust instead. To make the taste more “eggy” – Use black salt (a.k.a. kala namak) instead of regular. Low on time? Use vegan store bought pie crust instead.
Make ahead – Prepare the quiche up until the baking and store it, covered, in the fridge. Bake it fresh the next morning and enjoy!
How to store leftovers
Keep the whole quiche or individual slices covered in the fridge and enjoy within 3 to 4 days. The quiche is delicious served warm or cold so you can serve it straight from the fridge.
Customize it
My vegan quiche recipe is so versatile, you can easily customize it any way you like. Instead of mushrooms, spinach, and garlic, you can use chopped broccoli, onions, tomatoes, asparagus, or kale. Just use about 2 cups of chopped vegetables in the quiche, total. For a hearty quiche, add in your favorite vegan breakfast proteins. I love tempeh sausage, tempeh bacon, or a store bought vegan bacon for classic flavors. Speaking of classic flavors, my Vegan Pie Crust is just like a traditional quiche crust and doesn’t need to be pre-baked. You can use it instead of the almond flour version in this recipe to speed up the time and make each bite buttery and flaky. Finish your quiche with lots of toppings. I love pressing ⅓ of a cup of sun dried tomatoes into the top of the quiche before it goes into the oven. Sliced tomatoes, asparagus, or fresh herbs are also great choices.
Want more “eggy” vegan breakfast recipes?
Vegan Breakfast Casserole Vegan Omelette The Best Tofu Scramble Fried Vegan Eggs
*This recipe was originally published in December 2018 and has been updated with new photos and information.
