Comments on: Easy Vegan Quiche

By: Melissa Huggins

Melissa Huggins — Sun, 17 May 2026 18:30:57 +0000

In reply to Julia. Hi Julia, yes, you can make it in advance, baked or unbaked. It should keep in the fridge for 3-4 days. You can leave it out after baking for at least an hour. If it's from the fridge, I would say, 30-60 minutes....I'm not 100% sure, though. I hope this helps. :)

By: Julia

Julia — Mon, 11 May 2026 17:34:58 +0000

Can this be made in advance and served cold ? How long will it keep in fridge or at room temperature please ?

By: Lynda

Lynda — Thu, 01 Jan 2026 23:35:03 +0000

In reply to HEATHER CARESS WINKLER.

Sweet corn?

By: Melissa Huggins

Melissa Huggins — Sun, 14 Dec 2025 18:53:13 +0000

In reply to MrsJDT. I'm so glad you found Sara's comment helpful. Let us know your experience when you try it with the beans. Thanks for stopping by. 🙂

By: MrsJDT

MrsJDT — Fri, 07 Nov 2025 14:53:24 +0000

In reply to Sara. Thank you, Melissa, for the creativity to figure out a vegan quiche! And thank you so much for mentioning the cannellini beans sub, Sara! I was skimming the comments to see if anyone else used a tofu sub, and found yours. I'll have to give this a try! We have egg AND soy allergies here, but we all love quiche, so I can't wait to try this! Thanks for sharing!

By: Melissa Huggins

Melissa Huggins — Tue, 06 May 2025 23:13:00 +0000

In reply to Maribel. I'm happy to hear it was a success! I haven't tried making them in a muffin tin yet. I need to give that a try. Such a great idea! :)

By: Melissa Huggins

Melissa Huggins — Tue, 06 May 2025 19:16:08 +0000

In reply to Aspen. Hi Aspen, what a great recipes to make on Pi Day! Thank you for sharing your modifications and feedback. It's so helpful. :)

By: Melissa Huggins

Melissa Huggins — Mon, 28 Apr 2025 20:01:42 +0000

In reply to Lorri. Hi Lorri, I'm so glad it was a hit for you. The peppers and chickpea flour sound like great additions. I'll have to try it. Thank you :)

By: Lorri

Lorri — Tue, 22 Apr 2025 20:24:08 +0000

Delicious! I was skeptical but tasted like baked eggs. I add sautéed mild peppers and chili flakes to the sautéed veggies and used chickpea flour. Really good texture and flavor.

By: Aspen

Aspen — Fri, 14 Mar 2025 17:09:38 +0000

So good! I made this for brunch on Pi Day (3/14). I didn't have black salt, so to compensate I used 3/4 tsp MSG, a splash of soy sauce, and about 2 tbsp nutritional yeast. It came out great:) My guy doesn't like tomatoes, so I left those out and just had some fresh sliced tomatoes for myself. Thank you for this recipe so my dream of vegan pie all day for Pi Day can come to life!