Best Vegan Quiche Recipe Ever for a Delicious Brunch

Quiche is one of those classic dishes that always finds a way to brighten up a brunch table, add elegance to a lunch, or simply provide a hearty, comforting dinner. But if you’re vegan, or simply looking to add more plant-based meals to your rotation, you might have wondered if you can get that same creamy, savory, and utterly satisfying experience—without the eggs or dairy.

Good news: you absolutely can! This is my Best Vegan Quiche Recipe Ever, and it has won over even the most steadfast egg lovers at my table.

With a flaky crust and a rich, custardy filling packed with colorful veggies and aromatic herbs, this quiche is everything you want from the original—just a little lighter and kinder. Whether you’re prepping for a special gathering, planning a week’s worth of lunches, or just craving something cozy and nutritious, this vegan quiche will deliver on all fronts.

And yes, it slices beautifully, holds together perfectly, and tastes even better the next day!

Why You’ll Love This Recipe

• Incredibly Flavorful: The blend of sautéed vegetables, creamy tofu base, and fresh herbs will delight your taste buds.
• Easy to Customize: Swap in your favorite veggies or herbs, or add vegan cheese for extra richness.
• Protein-Packed & Satisfying: Thanks to the tofu, chickpea flour, and nutritional yeast, this quiche is hearty and filling.
• Perfect for Any Meal: Serve it for breakfast, brunch, lunch, or dinner—it’s always a hit!
• Make-Ahead Friendly: This quiche can be baked ahead and reheats wonderfully.
• Allergy-Friendly: Completely egg-free, dairy-free, and can easily be made gluten-free with the right crust.

Ingredients

Here’s a handy table for the basic quiche filling and suggested crust options:

Optional Add-ins:

• 1/2 cup vegan cheese shreds
• 1/2 cup cooked broccoli florets
• Chopped sun-dried tomatoes
• Fresh basil or parsley

Equipment

• 9-inch pie pan (or tart pan)
• Food processor or high-speed blender
• Mixing bowls
• Non-stick skillet
• Spatula
• Measuring cups and spoons
• Knife and cutting board
• Oven
• Cooling rack

Instructions

1. Prepare the crust:

   If using a store-bought vegan pie crust, thaw it according to package instructions. For homemade, roll out the dough and fit it into a 9-inch pie pan.

   Trim and crimp the edges as desired. Pre-bake (blind bake) the crust at 350°F (175°C) for 10 minutes to prevent sogginess.

   Set aside.

2. Sauté the vegetables:

   Heat olive oil in a non-stick skillet over medium heat. Add the onion and cook until translucent, about 3 minutes.

   Add the garlic, red bell pepper, and mushrooms. Sauté for another 5 minutes, until soft.

   Toss in the spinach and cook until wilted. Remove from heat.

3. Make the filling:

   In a food processor or blender, combine the tofu, plant milk, nutritional yeast, chickpea flour, turmeric, kala namak, thyme, and black pepper. Blend until completely smooth and creamy, stopping to scrape down the sides as needed.

4. Mix it all together:

   Transfer the tofu mixture to a large bowl. Fold in the sautéed vegetables (and any optional add-ins like vegan cheese or broccoli).

   Stir until evenly combined.

5. Fill the crust:

   Pour the filling into the pre-baked pie crust. Smooth the top with a spatula.

   Optionally, sprinkle extra herbs or vegan cheese on top.

6. Bake:

   Place the quiche in the oven and bake at 350°F (175°C) for 40-45 minutes, or until the center is set and the top is lightly golden. If the edges brown too quickly, cover them with foil.

7. Cool and serve:

   Let the quiche cool in the pan for at least 20 minutes before slicing. This helps it firm up for perfect slices.

   Serve warm, at room temperature, or cold.

Tip: For the best texture, make your quiche a day ahead and chill overnight. The flavors meld and it slices beautifully!

Tips & Variations

• Crustless Option: Pour the filling into a greased pie plate for a lighter, gluten-free crustless quiche.
• Gluten-Free: Use a gluten-free pie crust or make your own with almond or oat flour.
• Seasonal Veggies: Swap in asparagus, zucchini, cherry tomatoes, or leeks for a seasonal flair.
• Extra Protein: Add cooked lentils or chickpeas to the sautéed veggies before mixing into the filling.
• Cheesy Boost: Stir in your favorite vegan cheese shreds or a dollop of vegan cream cheese for extra richness.
• Make It Mini: Bake the filling in muffin tins for adorable mini quiches—perfect for parties or meal prep!

“Don’t skip the kala namak! This black salt gives your vegan quiche an amazingly realistic eggy flavor. A little goes a long way.”

Nutrition Facts

Here are approximate nutrition facts per slice (1/8 of the quiche), based on standard ingredients without optional add-ins:

Nutrition will vary depending on your crust, veggies, and add-ins.

Serving Suggestions

• Brunch Star: Serve your vegan quiche with a fresh fruit salad, crusty bread, and a pot of coffee or tea for an elegant brunch spread.
• Lunch or Dinner: Pair with a crisp green salad dressed in balsamic vinaigrette, or roasted potatoes for a heartier meal.
• On the Go: Quiche slices are great for packed lunches—just wrap and go!
• Make it Fancy: Drizzle with a vegan hollandaise or top with a handful of microgreens for a restaurant-worthy finish.

If you’re looking for an easy vegan dessert to follow your quiche, try this decadent Chocolate Heaven Cake Recipe—it’s a showstopper!

Conclusion

Whether you’re already a devoted fan of vegan cuisine or just exploring meatless meals, this vegan quiche is sure to become a staple in your home. It’s everything you want in a quiche: creamy, flavorful, and endlessly adaptable.

I love how it brings people together—vegan or not—over a meal that feels both special and nourishing. With minimal prep, plenty of make-ahead potential, and loads of room for creativity, it’s a recipe you’ll return to again and again.

If you enjoyed this recipe, be sure to check out some of my other favorites for every occasion, from the comforting Clam Chowder San Francisco Recipe (with easy vegan swaps!) to the unique Cinnamon Pecan Ice Cream Recipe.

And if you’re in the mood for more savory baking, my Cheese Penny Recipe can be veganized with a few quick swaps!

Happy baking, and let me know in the comments how your quiche turns out or what creative twists you add. Remember, the best meals are the ones you make your own!

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