This eggless, vegan version of a classic dish is so delicious you won't be able to taste the difference. Its earthy cremini mushroom and spinach make serving this vegan breakfast quiche at your next holiday celebration a no-brainer.
A classic quiche is decidedly very vegan-unfriendly - from the crust to the filling, they usually contain a ton of butter, cream, and eggs. That's why we're so excited to share our recipe for this vegan quiche.
Tofu builds a smooth, creamy filling with a very similar texture and flavor to non-vegan versions, without the associated bellyache afterward. This crust won't crumble; it contains rich virgin coconut oil to hold it together without butter.
This eggless quiche packs quite a nutritional punch with added cremini mushrooms, wilted spinach, garlic, and onion. We've also added the heart-healthy antioxidant turmeric, which gives this vegetable quiche its bright yellow tone.
The preparation of this vegan/vegetarian quiche is relatively easy with a few simple kitchen tools. Make sure you have a food processor, tofu press, and a pie dish to make this easy vegan quiche recipe.
Tips + Substitutions
As with most dishes, you can make any substitutions to fit your tastes or change it up when you're bored.
Quiche filling ideas
Almost every vegetable tastes incredible baked into a quiche. Unless you have an onion intolerance, keep onions as a base vegetable in your quiche as it adds depth to the flavors.
Here are a few of our favorite options to add or substitute in the filling:
- Green onions
- Fresh tomatoes
- Sun-dried tomatoes
- Thinly-sliced potatoes
- Swiss chard
- Grated vegan cheese of your choice
- Sweet peppers
- Spicy chili pepper
No matter which you decide to try, keep the veggie proportions as close to our recipe's measurements as possible to maintain the balance.
If you don't have extra time or the ingredients necessary to make our vegan quiche crust recipe, you can buy premade vegan crusts at most regular or specialty supermarkets. Make sure to purchase the unbaked crust!
Pressing your tofu
Don't skip this step when you're cooking with firm or extra-firm tofu. Tofu has high water content, and removing some of it keeps our tofu from getting soggy.
If you don't know how to press tofu, it's super easy with a tofu press, which only takes 15 minutes. If you plan on cooking with tofu often, it's a substantial time-saving investment.
To press your tofu without a press, wrap the block in a clean, dry towel and place it between two heavy plates. This method can take a little longer. Leave the tofu pressing for 2-3 hours minimum, and up to one day.
If you need this vegan quiche to be gluten-free, you can substitute gluten-free flour for the wheat flour in the quiche's crust recipe.
You can also purchase premade gluten-free, vegan crusts from the supermarket.
For a quiche that's more similar to a frittata, you can thinly slice potatoes and use those as a base for the dish.
You can also make this quiche crustless in your pie dish. Skip the crust preparation, make your quiche filling as usual, and pour the filling directly into the well-greased pie dish. The baking time will be similar to the recipe, but keep a close watch to avoid overcooking your crustless quiche.
For a tofu-free quiche, you can substitute a mixture of chickpea flour, non-dairy milk, and vegetable broth instead.
Kala Namak: What is it?
Kala Namak, also called black salt, is an Indian spice that takes this dish from good to egg-cellent.
The intense flavor of black salt gives the vegan quiche a sulfuric, egg-like flavor that tastes like the real deal.
You can find Kala Namak on Amazon or at any regular or specialty supermarket. We've even seen it for sale at Walmart!
Your quiche will keep well in the fridge for up to 3-4 days. It's a great meal prep option to make on a Sunday and continue to enjoy all week long.
It doesn't hold up super well in the freezer - tofu tends to release water and become soggy when frozen and thawed.
Final notes: Enjoying this easy vegan quiche recipe
Don't be afraid to experiment with the flavors in this quiche. Much like eggs, tofu tastes pretty delicious when it's mixed and spiced with virtually anything.
You can make this quiche in under an hour from start to finish plus baking time, or go with a premade crust or crustless if you're short on time.Between the nutrient-rich vegetables, high protein tofu, and heart-healthy olive and coconut oils, you can feel good enjoying this quiche as often as you like!
Vegan Quiche: The Ultimate Eggless and Dairy-Free Quiche
1 cup + 2 Tbsp all-purpose flour
½ tsp salt, finely ground
1 Tbsp white or raw sugar
¼ cup virgin coconut oil
4 Tbsp ice water
14oz firm or extra-firm tofu
2 Tbsp nutritional yeast
1 Tbsp cornstarch
½ tsp onion powder
¼ tsp turmeric
½ tsp garlic powder
¾ tsp salt, finely ground
½ tsp kala namak (black salt)
2 Tbsp unsweetened soy milk
1 Tbsp extra-virgin olive oil
1 medium cooking onion, finely chopped
1 tsp fresh garlic, crushed
2 ½ cups cremini mushrooms, sliced
3 cups baby spinach, finely chopped
For the pie crust
For the pie filling
Step 1: Making the quiche crust
Place the all-purpose flour, salt, and sugar into a food processor, and mix.
Add in the coconut oil and process until the mixture reaches a crumbly texture.
Add in ice water, and process until the mixture turns into a soft, smooth dough.
Dust a counter or other clean surface with flour. Place your ball of crust dough on the counter and grab a rolling pin.
Roll the dough into a giant round disc that can fit over your 9-inch pie dish.
Carefully lift the crust dough and place it over the pie dish. Tuck the edges in along the sides. There will be some extra dough hanging over the sides of the plate. Ensure that the placement is relatively even and neat, and cut off any excess dough with a pair of scissors.
Place your quiche crust into the fridge while you work on building your filling.
Step 2: Making the vegan quiche filling
Drain your tofu in a tofu press for 15 mins.
In a processor, place your firm or extra-firm tofu, cornstarch, turmeric, nutritional yeast, onion powder, garlic powder, salt and Kala Namak.
Process until all ingredients are well-mixed.
Add in the soy milk and process again until you reach a smooth consistency.
Set this mixture aside.
Next, add olive oil to a medium-sized pot, along with the chopped onion and crushed garlic. Sauté until the onions soften.
Add sliced cremini mushrooms to the onions and sauté until softened.
Add the chopped baby spinach to the pot. Sauté until the spinach wilts.
Get the tofu mixture from the food processor. Fold it into the pot with the vegetable mixture.
Step 3: Assembling and baking the vegan spinach quiche
Preheat your oven to 350°F. Scoop your tofu filling into the pie crust, and use a spatula to smooth it down evenly.
Place your tofu spinach quiche into the oven and bake for 40 mins, or until firm and golden on top.
Allow your quiche to cool for at least 10 mins before slicing.
Slice, serve, and enjoy your vegan tofu quiche!