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Easy Vegan Quiche Recipe

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4.1 from 64 reviews

This easy vegan quiche is a delightful plant-based alternative to the classic French dish, featuring a flaky homemade crust filled with a creamy tofu custard and sautéed vegetables. Perfect for brunch or a light dinner, it’s packed with savory flavors from mushrooms, onions, spinach, and kala namak for that distinctive eggy taste. The recipe is customizable with optional vegan cheese or vegan bacon bits and pairs beautifully with fresh salads or crispy breakfast potatoes.

Ingredients

Crust

  • 1¼ cups all-purpose flour (or gluten-free blend)
  • ½ tsp salt
  • ½ cup cold vegan butter or solid coconut oil
  • 3–5 tablespoons ice water

Filling

  • 14–16 oz firm or extra-firm tofu, drained
  • ½ cup unsweetened non-dairy milk (soy works best for creaminess)
  • 3-4 tablespoons nutritional yeast
  • 3 tablespoons cornstarch (or arrowroot powder)
  • ¾ teaspoon kala namak (black salt) — for eggy flavor (highly recommended)
  • ¾ teaspoon sea salt (or to taste)
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon pepper (black or white)
  • 1 tablespoon Dijon mustard or lemon juice
  • 1 tablespoon olive oil (or water for oil-free)
  • 1 medium onion, diced
  • 3–4 garlic cloves, minced
  • ½ teaspoon dried thyme
  • 6-8 oz mushrooms, sliced or diced
  • 3–4 cups fresh baby spinach, roughly chopped

Optional Add-ins

  • ½ cup shredded vegan cheese
  • Cherry tomatoes
  • Sun-dried tomatoes
  • Vegan bacon bits

Instructions

  1. Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for the crust baking.
  2. Make the Crust: In a mixing bowl, combine the flour and salt. Cut in cold vegan butter or coconut oil until the mixture becomes crumbly. Gradually add ice water by tablespoons until the dough forms. Roll out the dough between parchment papers and transfer it to a 9-inch pie dish. Crimp the edges and prick the bottom with a fork to prevent bubbling. Blind-bake the crust on the center rack for 10–12 minutes using pie weights or dried beans if available. Set aside and reduce oven temperature to 375°F (190°C).
  3. Sauté the Veggies: Heat olive oil in a large skillet over medium heat. Cook the diced onion for 4–5 minutes until translucent. Add minced garlic, dried thyme, and mushrooms, sautéing for 8–10 minutes until the mushrooms release and then reabsorb their liquid. Stir in the chopped spinach and cook until just wilted, about 1–2 minutes. Remove the pan from heat and allow the mixture to cool slightly. Drain any excess liquid to avoid a soggy crust.
  4. Blend the Custard: In a food processor or high-speed blender, combine the drained tofu, non-dairy milk, nutritional yeast, cornstarch, kala namak, sea salt, garlic powder, onion powder, pepper, and Dijon mustard or lemon juice. Blend until completely smooth and creamy, about 1–2 minutes, scraping down the sides as needed. The custard should be thick yet pourable. Taste and adjust seasoning if necessary.
  5. Assemble the Quiche: Evenly spread the sautéed vegetable mixture into the pre-baked crust. If using, sprinkle the optional shredded vegan cheese or other toppings over the veggies. Pour the tofu custard evenly over the filling and gently stir to distribute. Smooth the surface and add any decorative toppings like cherry tomatoes or vegan bacon bits.
  6. Bake the Quiche: Return the assembled quiche to the oven at 375°F (190°C) and bake on the center rack for 40–55 minutes. Bake until the top is golden and the center is set but with a slight wobble. A knife inserted should come out mostly clean. If the crust edges brown too quickly, tent them with foil to prevent burning.
  7. Cool and Serve: Let the quiche cool for at least 15–20 minutes, ideally 30–45 minutes, to allow it to firm up before slicing. Serve the quiche warm or at room temperature for best flavor.
  8. Pairings: Serve this vegan quiche with a fresh arugula salad dressed with lemon vinaigrette or enjoy alongside crispy breakfast potatoes or a mix of Yukon Gold and sweet potato home fries for a hearty meal.

Notes

  • Use kala namak black salt for an authentic egg-like flavor in the tofu custard; it’s a key ingredient for flavor.
  • Blind-baking the crust prevents sogginess but is optional if using a sturdy store-bought crust.
  • Drain excess liquid from sautéed vegetables to keep the crust crisp.
  • This quiche can be customized with additional vegan cheese, sun-dried tomatoes, or vegan bacon bits for extra flavor and texture.
  • Letting the quiche cool fully before slicing helps it hold its shape better.
  • For oil-free version, substitute olive oil with water in sautéing and custard.

Find it online: https://recipethrive.com/easy-vegan-quiche-recipe/