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    Home » All Recipes » Breakfast

    Easy Vegan Quiche

    February 12, 2019 By Melissa Huggins / 50 Comments

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    Jump to Recipe

    For a winning breakfast or brunch, serve this Easy Vegan Quiche to a hungry crowd. The filling is packed with flavor from sautéed onions, garlic, and browned mushrooms. It calls for a pre-made pie crust to make it easier! 

    overhead view of easy vegan quiche on a cooling rack with one slice cut out.

    We're having Easter brunch at our house this year and I'm already planning on easy recipes to serve. I like to serve food that is satisfying but won't keep me in the kitchen for hours.

    This Vegan Quiche is on the menu along with this Black Bean Corn Salad and Vegan Crab Bites. Plus, fresh OJ for the littles and mimosas for the big kids!

    YES, Vegan Carrot Cake with Cream Cheese Frosting is on the menu too and I'll be sharing that recipe soon!

    I've made quiche with tofu before I but wasn't impressed with the flavor and thought it was dry. I decided to give it another go when I saw this recipe from Genius Kitchen. It's packed with veggies that provide flavor and subtle moisture.

    I reduced the non-dairy milk, added tomatoes, and more seasoning along with Black Salt (Kala Namak) for that 'eggy' flavor! It's SO GOOD!

    one slice of vegan quiche on a white plate with fork on the side. Full quiche in the background on a cooling rack.

    Table of Contents

    • Can you buy vegan pie crust?
    • How to make Vegan Quiche?
    • Can I make it in advance?
    • Do I need to press the tofu?
    • How do I press tofu?
    • Easy Vegan Quiche

    Can you buy vegan pie crust?

    YES! Many are vegan by default and some are labeled vegan. Just check the ingredients before you buy. I really like the Pre-Made Vegan Pie Shells from Wholly Wholesome. They are certified vegan and they also have a gluten-free version. You can find them in the freezer section at many mainstream supermarkets.

    If you can't find a pre-made pie shell, you can use store-bought rolled pie crust. Many are also vegan by default and usually found in the freezer section. Just follow package instructions for preparation. If you go with the rolled crust, you will need a 9-inch pie pan or tart pan. You can also make a homemade Vegan Pie Crust if you'd like.

    How to make Vegan Quiche?

    (full ingredient amounts in recipe card below)

    4 process photos of sautéing onions, garlic, mushrooms and spinach in a pan for vegan quiche.

    • Sauté onions until softened and lightly browned. Add garlic and sauté until lightly golden and fragrant.
    • Now add mushrooms and sauté until softened and browned.
    • Add spinach and cook until just wilted. Sprinkle with salt & pepper if desired and remove from heat.

    4 process photos of blending tofu and making filling for vegan quiche.

    • Break up tofu and add it to a Food Processor along with the seasonings, 1 tablespoon of milk, and flour. Process until the mixture is smooth. It will be very thick, but if it won't smooth out, you can add 1 more tablespoon of milk - just enough to get in moving.
    • Place quiche filling into a medium mixing bowl and fold in the mushroom/spinach mixture. Add the filling to the pie crust and spread out evenly with a spatula. Place the cut tomatoes on top and bake in the oven for 30-40 minutes until the filling firms up and is golden on top. Remove from oven and let cool for 10 minutes before cutting.

    Overhead view of easy vegan quiche on a cooling rack with pie server and striped napkin on the side.

    Can I make it in advance?

    Yes! You can fully bake the quiche and refrigerate after it has cooled (keep it covered). Then you can reheat in the oven at 350 degrees F for 30-40 minutes.

    Also, if you want to make it fresh that day, just prepare it up until the baking step and refrigerate until ready to bake. Then follow baking instructions in the recipe.

    Do I need to press the tofu?

    I suggest pressing the tofu for at least 20 minutes because I felt the filling was a little too soft and not as flavorful when it wasn't pressed. You can press it while you're prepping and sautéing the vegetables to save time.

    How do I press tofu?

    It's easy! Just wrap a block of tofu in a few paper towels and place it on a rimmed plate. Add a cast-iron skillet on top (or something equally heavy) and let it drain for 20-30 minutes. I have a Tofu Press which makes the whole process even easier, but it's not necessary.

    a slice of vegan quiche on a white plate with a striped napkin on the side.

    More Breakfast Recipes to try

    • Savory Pancakes
    • Breakfast Quinoa Bowl
    • Healthy Fruit Pizza

    I love to hear from you

    If you make this Vegan Quiche, let me know what you think by ★ star rating it and leaving a comment below. It would really make my day. You can also follow me on Instagram and share your creation with me. Just tag me @veganhuggs and hashtag #veganhuggs so I don’t miss it.

    One slice of vegan quiche on a white plate. Tomatoes in a bowl on the side with full quiche.
    Print Recipe Pin Recipe Rate this Recipe
    5 from 36 votes

    Easy Vegan Quiche

    For a winning breakfast or brunch, serve this Easy Vegan Quiche to a hungry crowd. The filling is packed with flavor from sautéed onions, garlic, and browned mushrooms. It calls for a pre-made pie crust to make it easier! 
    Prep Time15 mins
    Cook Time40 mins
    Total Time55 mins
    Course: Breakfast
    Cuisine: American, French, Vegan
    Servings: 6 People
    Calories: 223kcal
    Author: Melissa Huggins

    Ingredients

    • 1 9-inch vegan frozen pie shell (GF if preferred), see package for thawing instructions
    • 1 14-oz block extra-firm tofu , drained and pressed
    • 2 tablespoons olive oil
    • 1 small onion , diced
    • 8 ounces cremini mushroom , sliced
    • 3 cloves garlic , minced
    • 3 cups fresh spinach
    • ½ teaspoon turmeric
    • ¾ teaspoon granulated garlic
    • ½ teaspoon granulated onion
    • ½ teaspoon salt , more to taste
    • ½ teaspoon kala namak (black salt) (*optional - see note)
    • 2 tablespoons gluten-free flour (or all purpose)
    • 1-2 tablespoons non-dairy milk , unsweetened
    • ⅓ cup cherry tomatoes , cut in half
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    Instructions

    • Preheat oven to 375 degrees F (190 C)
    • Heat oil in a large skillet over medium heat. Add onions and sauté for 3-5 minutes until softened and lightly browned. 
    • Add garlic and sauté for 30-60 seconds until lightly golden and fragrant. 
    • Now add mushrooms and sauté until softened and browned. About 5-7 minutes. 
    • Add spinach and cook until just wilted, about 1-3 minutes. Sprinkle with salt & pepper if desired. Remove from heat and set aside. 
    • Break up the tofu and add it to a food processor along with the seasonings, 1 tablespoon of milk, and flour. Process until the mixture is smooth, about 2 minutes. It will be very thick, but if it's too thick and won't smooth out, you can add 1 more tablespoon of milk. Just enough to get in moving. 
    • Using a spatula, scrape the mixture out of the container into a medium mixing bowl. Fold in the mushrooms/spinach mixture and combine well. 
    • Place the mixture in the pie crust and spread evenly. Add the cut tomatoes on top and gently press down so they are slightly in the mixture. Bake in the oven for 30-40 minutes until the quiche firms up and is golden on top. Remove from oven and let cool for 10 minutes before cutting. 

    Notes

    * BLACK SALT: it adds a subtle 'eggy' smell and flavor to the quiche. I highly recommend trying it at least once. If you're not into 'eggy' flavor, you can just use regular salt instead. It will still be delicious! 
    * PRESSING TOFU: wrap a block of tofu in a few paper towels and place it on a rimmed plate. Add a cast iron skillet on top (or something equally heavy) and let it drain for 20-30 minutes. I have a Tofu Press which makes it easier.
    * Adapted from Genius Kitchen. 

    Nutrition

    Calories: 223kcal | Carbohydrates: 46g | Protein: 11g | Fat: 9g | Saturated Fat: 3g | Sodium: 440mg | Potassium: 326mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1445IU | Vitamin C: 7.4mg | Calcium: 33mg | Iron: 1.6mg
    Tried this recipe?Follow me @veganhuggs and mention #veganhuggs!

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    About Melissa

    I’m Melissa Huggins – the creator of Vegan Huggs. I started this blog to share delicious vegan recipes that everyone will love. Yep, that includes carnivores, too! Read more...

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      Recipe Rating




    1. Noreen Candon

      November 01, 2022 at 4:44 am

      5 stars
      everyone loved it even the non vegan eaters in the family.

      Reply
    2. Noreen Candon

      November 01, 2022 at 4:44 am

      everyone loved it even the non vegan eaters in the family.

      Reply
      • Melissa Huggins

        November 01, 2022 at 7:28 am

        That is wonderful! Thank you for giving it a try and sharing your feedback 🙂

        Reply
    3. Monica

      October 26, 2022 at 1:15 pm

      Hello!

      I don't normally cook vegan, but was looking to make this for a baby shower for some vegan attendees. But in the recipe, you say too add milk...Is there another milk like product I can add? I don't know the differences between soy, almond, or maybe just adding water to smooth out the consistency. Mayne vegetable broth??

      Reply
      • Melissa Huggins

        October 26, 2022 at 2:12 pm

        Hi Monica, typically I will use unsweetened soy or almond milk for my recipes, but for this recipe, you can use any non-dairy milk or water will work just fine too. I'm so glad you'll give it a try. Thank you! 🙂

        Reply
        • Tuss

          January 06, 2023 at 5:46 pm

          5 stars
          Yours has become my go-to recipe for quiche! I change up the sauteed vegetables each time, and every quiche tastes amazing. With a crust or crustless, both are winners. That's testament to your excellent tofu base mixture (I always add the kala namak). I can't wait to make the next one tomorrow for my son's birthday! Thank you, thank you, thank you for sharing your recipe.

        • Melissa Huggins

          January 08, 2023 at 10:10 am

          It is my pleasure, Tuss! I am super happy that you loved the recipe. 🙂 Happy weekend.

    4. Wen

      September 24, 2022 at 4:20 pm

      5 stars
      I haven't made this recipe yet (looks fab) but, in addition to kala namak, I am going to add the Indian spice asafoetida (aka "hing"), which mimics the taste of onion, garlic and egg. I first purchased a package of this for making vegan parmesan. It really boosts the eggy/umami flavor. Great stuff!

      Reply
      • Melissa Huggins

        September 28, 2022 at 4:30 pm

        Thank you, Wen. Those additions sound awesome and I hope you enjoy this dish. 🙂

        Reply
    5. Leigh

      September 16, 2022 at 11:59 am

      So you dont recommend par baking the crust?

      Reply
      • Melissa Huggins

        September 17, 2022 at 10:23 am

        I didn't par-bake the store-bought one that I used, but you may want to par-bake a homemade crust. I hope this helps. Let me know if you have any other questions 🙂

        Reply
    6. Anna

      June 20, 2022 at 8:23 am

      5 stars
      This was delicious! Perfect consistency and easy to follow recipe. Definitely going to become a regular for a work week lunch.

      Reply
      • Melissa Huggins

        June 23, 2022 at 8:57 am

        Glad to hear it Anna! Thanks for trying it. 🙂

        Reply
      • Jacqueline

        February 21, 2023 at 6:36 am

        My store bought crust says to bake from frozen, not to thaw. In this case do you think I should par bake? Thanks!

        Reply
        • Melissa Huggins

          February 21, 2023 at 12:03 pm

          Hi Jacqueline, I don't par-bake the store-bought one that I use and it comes out perfect. You can just fill your crust right from the freezer and bake. I hope this helps. Please feel free to reach out with any more questions. 🙂

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