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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!
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!
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)
- 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.
- 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.
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.
More Breakfast Recipes to try
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.
Easy Vegan Quiche
- 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
- 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.
Our favourite! Best vegan & non vegan quiche recipe ever!
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Hi Claude! We are so happy to hear that you love the quiche - thanks so much for the review 🙂
Surprised at how REALLY good this was!! The next time I will probably add more tomatoes as in a colorful pinwheel ….was a hit with even our non vegan friends too!!
Hi Angel, I am glad to hear that everybody enjoyed this. 🙂 Thank you for trying it.
Great recipe! Thanks, I am food blogging myself and have a recipe for little quiches, which could be also done vegan although I'm not an expert so I wanted to find out the right way. When I put my recipe up on my site - and it's also an unintentional homage to your name too(www.HugfromtheKitchen), I'll mention you. I'm building my website and Insta presence so I'll keep looking at your site and refer to you whenever I take inspiration from your recipes. Thanks very much! Liz Kolbeck (Writer and Cook)
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Hi Liz! We're so glad you loved the recipe and are veganizing your little quiche recipe! Happy Blogging! 🙂
Thank you so much for this recipe!
I have just made this for dinner, swapping some ingredients for the ones I already had at home. I used a mixture of okara, cooked lentils, a couple of walnuts and dates, all this blended instead of tofu. I also used wholemeal flour to make the pastry crust. It is delicious 🙂
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Hi Diana! We are so happy to hear that you loved it and that the recipe turned out great with those substitutions! Thanks so much for giving it a try 🙂
I love this quiche! I was so happy to find it here on VeganHuggs because I thought I could never have it again after I stopped eating eggs. I went 4 years without quiche when I turned vegan. Now I make this recipe 2-3 times each year and it barely has leftovers. Even my non-vegan family loves it.
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Hi Debbie! We are so happy that you don't have to go without quiche anymore and that this recipe has been a go-to for you! So great that it is a crowd pleaser even for the non-vegans as well 🙂 Thank you for sharing!
Can this be eaten cold and how long will it last in the fridge?
Thank you x
Yes, you can eat it cold, but I think it's tastier when it's warmed. It lasts in the fridge for 3-5 days.:)
I made this tonight and it was great! I couldn’t find a vegan crust so I omitted it, and although the extra texture would’ve been nice it was still very tasty 🙂
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Hi Kathryn! So happy to hear you loved the quiche! We have some recommendations for vegan pie crusts in the blog post above, but if those aren't available and you want to make the crust at home next time, here is a great recipe you can use: https://veganhuggs.com/vegan-pie-crust/
Thank you so much for sharing 🙂
Oh my goodness. I have this in the oven now. Soooo easy to make. Instead of using oil in my pan I use water to stop the onion, garlic, mushrooms and spinach from sticking. I can't wait to get this in my belly. Mmmmmm.
Thank you for giving it a try! Enjoy! 🙂
Awesome, very easy to made and super tasty. I've made it with others legumes (leeks, mushrooms, tomatoes) i will definitively do it again. Thanks for sharing 😁😘
I'm so happy you liked it! It sounds delicious with your modifications. Thank you for giving it a try and sharing your feedback 🙂
Genuinely absolutely delicious. So easy to make, definitely use the eggy salt as it was so much like the real thing. I also put tomato paste on the bottom of my base which was a nice bit of extra flavour
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Hi Bridget! That sounds delicious, thank you for trying the recipe! We are so glad you love it 🙂
I added a bit of Miyoko's vegan mozz before baking and this was perfection! My omni sister really liked it too.
It sounds wonderful with the Miyoko's Mozz on top. I must give it a try. Thank you for making it and sharing your tips. 🙂
I like a bit of a "cheesy" quiche, so I'd likely fold in a bit of vegan bechamel - especially if I were making mini-quiches in the muffin tins as commented on above - plus it makes it a little softer and fluffier (and kala namak is a MUST!!!).
SO many variations that this could have! A vegan Quiche Lorraine, Quiche Valerie, red pepper quiche, the list goes on! Perfect for breakfast, lunch, dinner, or even a snack with the mini-quiches!
The only other easy quiche I've found uses JUST egg, and while tempting, a single bottle of that stuff isn't enough for one quiche, and as they're still new to the market, they're expensive! No, I think I'll reserve that for omelettes and go with tofu for the quiche!
Thanks for the recipe, and I can't wait to try it out! (Just as soon as I get new bakeware. Mine's...sad.)
Hi Dave! Yum, sounds perfect with a bechamel sauce. I've gotta try.
I was trying using Just Egg too, but yes, so expensive! It works so well for omelets.
Thanks for stopping by! 🙂
I just made this in my. Muffin pan and they turned out great! Added sundries tomatoes and nutritional yeast...perfection. Thank you for this recipe.
Hi Delores, you're most welcome! I'm so glad you liked it! I've gotta make this in the muffin pan. Have a Happy New Year! 🙂
Hi there, would this work with silken tofu and no added milk?
Hi Natalie, I haven't tried it with silken tofu. It may work though. The filling might be more liquidy, so you may need to par-bake the crust too. I'm sorry I couldn't be more help. Thanks for stopping by 🙂
I had to adapt things a lot as I realized, once I got home from the grocery store, that the pie crust, mushrooms and onion where left at the cash register.... so I shredded some potatoes, seasoned them with garlic and onion powder and cooked them in a pan until softened. I added the spinach at the end and wilted it down. I followed the rest of the recipe for the egg/tofu filling, mixed in the potatoes and baked it in a nonstick cake pan. It was the best Spanish omelet/quiche I have ever had(vegan or not);). I have tried several vegan quiche recipes with a chickpea flour base but this tofu based is much better all the way around. I will try to make the quiche per your recipe again this weekend but was very happy with the results and wanted to share.
Hi Sean, I'm so glad it worked out with your modifications! It sounds delicious with the potatoes. I'm going to give it a try too! Thank you 🙂
This recipe was excellent! I made it tonight for a family “breakfast for dinner” for a mixed group and it got rave reviews by most. One person said they liked this as much as or more than the traditional quiche. I usually don’t try new recipes for company but based on other recipes here which were great I took a chance. Thank you so much!! I did mix in some daisy smoked Gouda cheese as well- it was great.
Yay! I'm so glad everyone liked it! Thank you for giving it a try 🙂
Great recipe tried with veg I had to use up in fridge vegan boyfriend absolutely loved it second time making it today tried vegan cheese on top awaitin the results 🙂 x
I'm so glad you liked it! Must've been delicious with the vegan cheese 🙂
oh hey! I cant wait to make this for the family.on Saturday morning. Can I leave out the spinach and just add more mushrooms?