Quiche Recipe Vegan: Easy, Delicious Plant-Based Ideas

Quiche is a beloved dish that traditionally combines eggs, cream, and cheese with a flaky pastry crust, filled with a variety of savory ingredients. But what if you’re following a vegan lifestyle or simply want to enjoy a plant-based twist on this classic?

This vegan quiche recipe offers a delicious, creamy, and satisfying alternative that doesn’t compromise on flavor or texture. Using wholesome ingredients like tofu, plant-based milk, and nutritional yeast, this recipe delivers the rich, custardy filling you crave, while being entirely animal-product free.

Whether you’re cooking for family, hosting brunch, or meal prepping for the week, this quiche is versatile and easy to customize with your favorite vegetables and herbs. Plus, it pairs beautifully with fresh salads or soups for a complete meal.

Let’s dive into why this vegan quiche will become your new go-to savory dish!

Why You’ll Love This Recipe

This vegan quiche recipe is a game-changer for plant-based eaters and those curious about reducing dairy and eggs in their diet. Here’s why it stands out:

• Rich, Creamy Texture: Silken tofu and cashew cream create a smooth, custard-like filling that mimics traditional quiche perfectly.
• Customizable Ingredients: You can easily swap in your favorite vegetables, herbs, or vegan cheese to suit your taste and what’s in season.
• Healthy and Nutritious: Packed with protein, fiber, and vitamins from the veggies and plant-based ingredients, this quiche supports balanced nutrition.
• Great for Meal Prep: It keeps well in the fridge and reheats beautifully, making it perfect for quick breakfasts, lunches, or dinners.
• Allergy-Friendly: This recipe is soy-based but can be adapted for soy-free options (see Tips & Variations).

Ingredients

• For the Crust:
• 1 ½ cups all-purpose flour (or gluten-free flour blend)
• ½ tsp salt
• ½ cup cold vegan butter or coconut oil, cubed
• 3-4 tbsp ice water
• For the Filling:
• 1 block (14 oz) silken tofu, drained
• ½ cup unsweetened plant-based milk (almond, oat, or soy)
• ¼ cup nutritional yeast
• 2 tbsp chickpea flour (or cornstarch)
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp turmeric (for color)
• Salt and black pepper to taste
• Vegetables & Herbs:
• 1 cup chopped spinach or kale
• 1 cup diced mushrooms
• ½ cup diced red bell pepper
• ½ cup diced onion
• 2 cloves garlic, minced
• Fresh parsley or chives for garnish

Equipment

• 9-inch pie dish or tart pan
• Food processor or mixing bowls
• Frying pan or skillet
• Spatula or wooden spoon
• Whisk or blender
• Measuring cups and spoons
• Oven

Instructions

1. Prepare the crust: In a large bowl or food processor, combine the flour and salt. Add the cold vegan butter or coconut oil and pulse or mix until the mixture resembles coarse crumbs.
2. Add ice water: Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Avoid overworking to keep the crust tender.
3. Chill the dough: Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes to firm up.
4. Preheat oven: Set your oven to 375°F (190°C).
5. Roll out the crust: On a lightly floured surface, roll the chilled dough into a 12-inch circle. Transfer it carefully to the pie dish, pressing gently to fit and trimming excess edges.
6. Blind bake the crust: Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove weights and paper. Bake for another 5 minutes until lightly golden.
7. Cook the vegetables: In a skillet, heat the olive oil over medium heat. Add onions and garlic, sauté for 2-3 minutes until translucent. Add mushrooms, bell peppers, and spinach or kale; cook until softened, about 5-7 minutes. Remove from heat and set aside.
8. Prepare the filling: In a blender or with a whisk, combine silken tofu, plant-based milk, nutritional yeast, chickpea flour, lemon juice, garlic powder, onion powder, turmeric, salt, and pepper. Blend until smooth and creamy.
9. Combine filling and vegetables: Stir the cooked vegetables into the tofu mixture until evenly distributed.
10. Fill the crust: Pour the filling mixture into the pre-baked crust, smoothing the top with a spatula.
11. Bake the quiche: Bake for 35-40 minutes or until the filling is set and edges are golden brown. A toothpick inserted in the center should come out clean.
12. Cool and serve: Allow the quiche to cool for 10-15 minutes before slicing. Garnish with fresh parsley or chives.

Tips & Variations

For a soy-free version: Substitute silken tofu with blended silken white beans or a mixture of blended soaked cashews and water for a creamy texture.

Make it gluten-free: Use a gluten-free flour blend for the crust or try a nut and oat crust for a grain-free option.

Vegetable swaps: Feel free to use zucchini, asparagus, broccoli, or tomatoes depending on what you have on hand or what’s in season.

Add vegan cheese: Stir in shredded vegan mozzarella or cheddar for an extra cheesy flavor boost.

Looking for more creative plant-based recipes? Check out our Vegetarian Date Cake Recipe: Moist, Easy, and Delicious for a sweet treat, or try the Vegan Bechamel Sauce Recipe for Creamy Pasta Dishes to complement your meals perfectly.

Nutrition Facts

Serving Suggestions

This vegan quiche pairs wonderfully with a variety of sides and accompaniments. For a light and refreshing meal, serve it with a crisp mixed green salad dressed with lemon vinaigrette or balsamic glaze.

Roasted vegetables such as asparagus, carrots, or Brussels sprouts complement the rich flavors well.

For brunch gatherings, offer fresh fruit platters alongside the quiche, and consider serving with crusty vegan bread or rolls. Soups like a creamy tomato bisque or a hearty vegetable soup make excellent pairings for lunch or dinner.

Don’t forget to garnish the quiche slices with fresh herbs like parsley, chives, or basil to add brightness and a pop of color to your plate.

Conclusion

This vegan quiche recipe proves that you don’t need eggs or dairy to enjoy a rich, savory, and satisfying quiche. The combination of silken tofu, nutritional yeast, and fresh vegetables creates a beautiful balance of creamy texture and vibrant flavors that will impress vegans and non-vegans alike.

It’s a versatile dish that’s perfect for any meal of the day—whether it’s a casual family dinner or a special brunch with friends.

By making your own crust and filling from scratch, you have full control over the ingredients, ensuring a wholesome and nourishing dish. With easy swaps and variations, this recipe adapts to your preferences and dietary needs.

Give it a try and discover how delicious and accessible vegan cooking can be.

For more inspiration, explore our collection of plant-based recipes like the Vegan Bread Machine Recipe for Soft, Delicious Loaves or brighten your meals with Peruvian Vegetable Recipes for Flavorful Healthy Meals.

Happy cooking!

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