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    Home » All Recipes » Breakfast

    Easy Vegan Quiche

    February 12, 2019 By Melissa Huggins / 50 Comments

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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! 

    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
    Prevent your screen from going dark

    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. Claude Lynn

      July 11, 2021 at 2:05 pm

      5 stars
      Our favourite! Best vegan & non vegan quiche recipe ever!

      Reply
      • Support @ Vegan Huggs

        July 16, 2021 at 7:49 am

        Hi Claude! We are so happy to hear that you love the quiche - thanks so much for the review 🙂

        Reply
      • Angel

        April 18, 2022 at 4:28 pm

        5 stars
        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!!

        Reply
        • Melissa Huggins

          April 18, 2022 at 7:46 pm

          Hi Angel, I am glad to hear that everybody enjoyed this. 🙂 Thank you for trying it.

    2. Liz Kolbeck

      January 16, 2021 at 4:38 am

      5 stars
      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)

      Reply
      • Support @ Vegan Huggs

        January 29, 2021 at 9:11 am

        Hi Liz! We're so glad you loved the recipe and are veganizing your little quiche recipe! Happy Blogging! 🙂

        Reply
    3. Diana

      November 29, 2020 at 11:58 am

      5 stars
      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 🙂

      Reply
      • Support @ Vegan Huggs

        December 04, 2020 at 10:03 am

        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 🙂

        Reply
    4. Debbie

      October 25, 2020 at 7:15 pm

      5 stars
      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.

      Reply
      • Support @ Vegan Huggs

        October 27, 2020 at 6:13 am

        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!

        Reply
    5. jo

      June 08, 2020 at 2:56 pm

      Can this be eaten cold and how long will it last in the fridge?
      Thank you x

      Reply
      • Melissa Huggins

        June 09, 2020 at 1:12 pm

        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.:)

        Reply
        • Kathryn

          August 31, 2020 at 10:26 pm

          5 stars
          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 🙂

        • Support @ Vegan Huggs

          October 02, 2020 at 2:16 pm

          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 🙂

    6. Naomi-Jo

      May 12, 2020 at 3:35 am

      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.

      Reply
      • Melissa Huggins

        June 09, 2020 at 2:07 pm

        Thank you for giving it a try! Enjoy! 🙂

        Reply
    7. Powerup

      February 17, 2020 at 2:23 am

      5 stars
      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 😁😘

      Reply
      • Melissa Huggins

        March 07, 2020 at 11:47 am

        I'm so happy you liked it! It sounds delicious with your modifications. Thank you for giving it a try and sharing your feedback 🙂

        Reply
        • Bridget

          October 17, 2020 at 5:54 am

          5 stars
          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

        • Support @ Vegan Huggs

          October 19, 2020 at 8:37 am

          Hi Bridget! That sounds delicious, thank you for trying the recipe! We are so glad you love it 🙂

    8. Andrea Washburn

      February 09, 2020 at 5:26 am

      5 stars
      I added a bit of Miyoko's vegan mozz before baking and this was perfection! My omni sister really liked it too.

      Reply
      • Melissa Huggins

        March 03, 2020 at 10:45 am

        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. 🙂

        Reply
    9. Cap'n Dave

      January 20, 2020 at 1:58 pm

      Hi, Melissa!

      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.)

      Reply
      • Melissa Huggins

        March 03, 2020 at 10:32 am

        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! 🙂

        Reply
    10. Delores

      December 30, 2019 at 6:51 pm

      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.

      Reply
      • Melissa Huggins

        December 30, 2019 at 9:32 pm

        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! 🙂

        Reply
    11. Natalie

      November 29, 2019 at 4:09 am

      Hi there, would this work with silken tofu and no added milk?
      Thanks

      Reply
      • Melissa Huggins

        December 01, 2019 at 11:23 am

        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 🙂

        Reply
    12. Sean

      October 21, 2019 at 1:56 pm

      5 stars
      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.

      Reply
      • Melissa Huggins

        November 04, 2019 at 8:57 pm

        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 🙂

        Reply
    13. Asha

      September 23, 2019 at 7:06 pm

      5 stars
      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.

      Reply
      • Melissa Huggins

        October 08, 2019 at 12:28 am

        Yay! I'm so glad everyone liked it! Thank you for giving it a try 🙂

        Reply
    14. Natbat

      August 22, 2019 at 7:20 am

      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

      Reply
      • Melissa Huggins

        August 27, 2019 at 9:31 am

        I'm so glad you liked it! Must've been delicious with the vegan cheese 🙂

        Reply
    15. Jani Revas

      February 13, 2019 at 10:44 pm

      5 stars
      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?

      Reply
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