The Best Vegan Quiche Recipe

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Think brunch is off the table on a plant-based diet? Not anymore. This Vegan Quiche is proof that comfort, richness, and elegance can live in one flaky, golden crust—without a single egg or drop of dairy.

Filled with a silky, herbed tofu-based custard and loaded with colorful sautéed veggies, this quiche is the kind of dish that makes your guests go, “Wait… this is vegan?” One bite in and they’ll be hooked.

🛒 Ingredients

For the Crust:

1 unbaked 9-inch vegan pie crust (store-bought or homemade)

For the Filling:

1 block (14 oz) firm tofu, pressed and drained
¼ cup plant-based milk (unsweetened)
3 tbsp nutritional yeast
2 tbsp olive oil
1 tbsp cornstarch or arrowroot powder
1 tsp garlic powder
1 tsp onion powder
½ tsp turmeric (for color)
1 tsp salt
½ tsp black pepper
½ tsp kala namak (black salt – optional, for eggy flavor)
1 tbsp lemon juice

For the Veggies:

1 tbsp olive oil
½ cup chopped onion
2 cloves garlic, minced
1 cup mushrooms, chopped
1 cup spinach or kale, chopped
½ cup bell pepper, diced
Optional: chopped tomatoes, broccoli, or zucchini

👩‍🍳 Step-by-Step Instructions

1. Preheat & Prep

Preheat your oven to 375°F (190°C).
If using a frozen pie crust, let it thaw slightly while preparing the filling.

2. Sauté the Veggies

In a skillet, heat 1 tbsp olive oil over medium heat.
Add the onion and garlic; sauté for 2–3 minutes until softened.
Add mushrooms, peppers, and leafy greens. Cook until tender, about 5–7 minutes.
Set aside to cool slightly.

3. Blend the Custard

In a food processor or blender, combine tofu, plant milk, nutritional yeast, olive oil, cornstarch, lemon juice, garlic/onion powder, turmeric, salt, pepper, and kala namak (if using).
Blend until smooth and creamy, scraping down sides as needed.

4. Combine & Fill

Stir the cooked veggies into the blended tofu mixture.
Pour the filling into the unbaked pie crust and smooth the top with a spatula.

5. Bake

Bake in the preheated oven for 35–40 minutes, or until the top is set and slightly golden.
Let cool for 10–15 minutes before slicing to allow it to firm up.

Optional Add-Ins

Vegan cheese shreds
Sun-dried tomatoes
Fresh herbs like dill, basil, or parsley
A drizzle of balsamic glaze after baking

Storage & Reheating

Store: Covered in the fridge for up to 4–5 days
Freeze: Wrap slices individually and freeze for up to 2 months
Reheat: In the oven at 350°F for 10–15 minutes or in the microwave for a quick fix

Why This Vegan Quiche Is a Must-Try

✔ Creamy, savory custard without eggs
✔ Colorful, nutrient-packed veggie filling
✔ Perfect for breakfast, brunch, lunch, or meal prep
✔ Impresses vegans and non-vegans alike
✔ Customizable with your favorite flavors

🥂 Serving Ideas

Serve warm with a fresh kale cranberry salad or roasted potatoes
Pack it cold for lunch on the go
Add a mimosa and fruit platter for the ultimate vegan brunch spread
Great for holidays, potlucks, or lazy Sunday mornings

This Vegan Quiche is more than a recipe—it’s a way to bring joy to your table without compromise. With its golden crust, creamy filling, and garden-fresh flavor, it’s the kind of dish that turns skeptics into believers—no eggs required.