Vegan Quiche Recipe

Introduction

This vegan quiche combines a flaky, buttery crust with a rich, savory tofu and vegetable filling. Perfect for brunch or a light dinner, it’s packed with flavor and comfort without any dairy or eggs.

Ingredients

• 1/4 cup ice water
• 1 1/2 tsp distilled white vinegar
• 2 cups (240 g) all-purpose flour, plus more for dusting
• 1 tbsp granulated sugar
• 1/2 tsp kosher salt
• 1/2 cup (1 stick) vegan salted butter, cut into 1/2″ cubes, frozen
• 1/4 cup vegetable shortening, cut into 1/2″ cubes, frozen
• 1 tbsp extra-virgin olive oil
• 1 cup finely chopped red onion (about 1 medium)
• 8 oz baby bella mushrooms, chopped
• 2 tsp kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper, plus more to taste
• 6 oz baby spinach
• 4 garlic cloves, finely chopped
• 2 (14-oz) blocks extra-firm tofu, drained and pressed at least 1 hour
• 1/2 cup nutritional yeast
• 3 tbsp vegan butter, melted
• 1 1/2 tsp garlic powder
• 1 1/2 tsp onion powder
• 1/2 tsp ground turmeric
• 1/2 cup soy milk or other non-dairy milk, divided
• 1 cup shredded vegan cheese
• 1/3 cup grape or cherry tomatoes, halved

Instructions

1. Step 1: In a small bowl or glass measuring cup, stir together the ice water and distilled white vinegar.
2. Step 2: In the large bowl of a stand mixer fitted with the paddle attachment, combine the flour, sugar, and salt. Beat just until combined.
3. Step 3: Add the frozen vegan butter and vegetable shortening cubes. Beat on low speed until the mixture resembles mostly pea-sized pieces, about 1 minute.
4. Step 4: Remove the bowl and give it a gentle shake so large pieces rise. Use your fingertips to break these into smaller pieces.
5. Step 5: With the mixer on low, slowly pour in the vinegar and water mixture. Continue beating until a shaggy dough forms and the flour is hydrated, about 30 to 60 seconds.
6. Step 6: Transfer dough to a clean surface and knead gently 1 to 2 times until it comes together. Shape into a rectangle, sprinkle with flour, and roll to an 11″ x 8″ rectangle.
7. Step 7: Fold the top third of the dough over the center, then fold the bottom third up over the center, like folding a letter. Rotate dough 90° and fold in half again to form a square block.
8. Step 8: Wrap dough tightly in plastic wrap and refrigerate for at least 3 hours or up to 2 days.
9. Step 9: On a floured surface, unwrap and roll dough into a 13″ diameter circle, rotating and flipping occasionally to prevent sticking. Transfer to a 9″ pie dish, crimp edges, and refrigerate for 30 minutes.
10. Step 10: Preheat oven to 375°F and place a rack in the lower third of the oven.
11. Step 11: Dock the chilled pie shell by pricking sides and bottom with a fork. Line with parchment paper and fill with pie weights or dried beans.
12. Step 12: Bake crust until edges just start to brown, about 15 to 20 minutes. Remove weights and parchment and cool on a wire rack.
13. Step 13: Increase oven temperature to 400°F. Heat olive oil in a large skillet over medium-high heat. Add onion and cook until softened and golden, about 7 minutes.
14. Step 14: Add mushrooms, season with salt and pepper, and cook until softened, about 4 minutes. Add spinach and cook until wilted, about 2 minutes more.
15. Step 15: Reduce heat to medium, add garlic, cook until fragrant, about 30 seconds, and season with salt and pepper. Remove from heat.
16. Step 16: Break tofu into pieces and transfer to a food processor. Add nutritional yeast, melted vegan butter, garlic powder, onion powder, turmeric, salt, and pepper. Pulse until crumbly.
17. Step 17: Add 2 tablespoons soy milk and pulse to combine. Add more milk 1 to 2 tablespoons at a time until smooth and thick, but not too runny.
18. Step 18: Transfer tofu mixture to the skillet with vegetables. Stir in shredded vegan cheese.
19. Step 19: Pour filling into prepared crust, spreading evenly. Press tomato halves gently on top.
20. Step 20: Bake quiche at 400°F for about 1 hour, covering with foil or a pie shield if browning too fast, until crust is golden and filling is set.
21. Step 21: Let cool for 10 minutes before slicing and serving.

Tips & Variations

• Use frozen vegan butter and shortening for a flaky pie crust texture.
• Pressing tofu at least an hour removes excess moisture for a firmer filling.
• Add your favorite vegetables like bell peppers or zucchini for variety.
• For a gluten-free option, substitute all-purpose flour with a gluten-free blend suitable for pie crusts.

Storage

Store leftover quiche covered in the refrigerator for up to 4 days. Reheat individual slices in the oven or microwave until warmed through. You can also freeze the baked quiche wrapped tightly for up to 1 month; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the crust ahead of time?

Yes, the crust dough can be refrigerated for up to 2 days before rolling out and baking.

What can I substitute for nutritional yeast?

Nutritional yeast adds a cheesy flavor, but if unavailable, try miso paste or leave it out—though the filling may be less savory.

Vegan Quiche Recipe

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★★★★★

4.6 from 150 reviews

• Author: lilan
• Total Time: 4 hours 55 minutes
• Yield: 8 servings 1x
• Diet: Vegan

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Description

This vegan quiche features a crisp, flaky homemade pie crust filled with a savory blend of sautéed vegetables, crumbled tofu, nutritional yeast, and vegan cheese, perfectly baked to golden perfection. It’s a dairy-free, plant-based twist on the classic quiche that’s hearty, flavorful, and ideal for breakfast, brunch, or a light dinner.

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Ingredients

Scale 1x2x3x

Pie Crust

• 1/4 cup ice water
• 1 1/2 tsp distilled white vinegar
• 2 cups (240 g) all-purpose flour, plus more for dusting
• 1 tbsp granulated sugar
• 1/2 tsp kosher salt
• 1/2 cup (1 stick) vegan salted butter, cut into 1/2″ cubes, frozen
• 1/4 cup vegetable shortening, cut into 1/2” cubes, frozen

Filling

• 1 tbsp extra-virgin olive oil
• 1 cup finely chopped red onion (from about 1 medium)
• 8 oz baby bella mushrooms, chopped
• 2 tsp kosher salt, plus more as needed
• 1/2 tsp freshly ground black pepper, plus more as needed
• 6 oz baby spinach
• 4 garlic cloves, finely chopped
• 2 (14-oz) blocks extra-firm tofu, drained and pressed at least 1 hour
• 1/2 cup nutritional yeast
• 3 tbsp vegan butter, melted
• 1 1/2 tsp garlic powder
• 1 1/2 tsp onion powder
• 1/2 tsp ground turmeric
• 1/2 cup soy milk or other non-dairy milk, divided
• 1 cup shredded vegan cheese
• 1/3 cup grape or cherry tomatoes, halved

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Instructions

1. Prepare Vegan Pie Crust: In a small bowl or glass measuring cup, stir together the ice water and distilled white vinegar until combined.
2. Mix Dry Ingredients: In the large bowl of a stand mixer fitted with the paddle attachment, beat the flour, sugar, and salt just to combine. Add frozen vegan butter and shortening cubes and beat on low speed until mostly pea-sized pieces remain, about 1 minute. Remove the bowl and shake it gently so any large pieces rise to the top; break these into smaller, pea-sized pieces using your fingertips.
3. Form Dough: With the mixer on low, slowly add the vinegar and water mixture in a steady stream, continuing to beat until the flour is hydrated and a shaggy dough forms, about 30 to 60 seconds.
4. Knead and Roll: Transfer dough to a clean surface and knead 1 to 2 times to bring it together. Shape into a rectangle and place on a lightly floured surface. Sprinkle more flour on top and gently roll into an 11″ x 8″ rectangle.
5. Fold Dough: With one short end facing you, fold the top third over the center, then fold the bottom third up and over the center (like folding a letter). Rotate dough 90° and fold in half again to make a square block. Wrap tightly in plastic wrap and refrigerate for at least 3 hours, up to 2 days.
6. Roll Out Crust: On a floured surface, unwrap dough and dust top with flour. Roll out to a 13″ diameter circle, turning and flipping the dough often, dusting with flour to prevent sticking. Transfer to a 9″ pie dish, crimp edges as desired, and refrigerate for 30 minutes.
7. Blind Bake Crust: Preheat oven to 375°F with rack in lower third. Dock the chilled pie shell all over with a fork. Cover with parchment slightly larger than the dish and fill with pie weights or dried beans to the top of the crust. Bake until edges start to lightly brown, 15 to 20 minutes. Remove from oven, cool on wire rack, and carefully remove weights and parchment.
8. Cook Vegetables: Increase oven temperature to 400°F. In a large, straight-sided skillet over medium-high heat, warm olive oil. Add chopped onion and cook, stirring frequently, until softened and starting to brown, about 7 minutes. Add mushrooms, season with salt and pepper, and cook until soft, about 4 minutes. Add spinach and cook until wilted, about 2 minutes. Reduce heat to medium, add garlic, stir constantly until fragrant (~30 seconds), and season again. Remove from heat.
9. Prepare Tofu Mixture: Break tofu into pieces and transfer to a food processor. Add nutritional yeast, melted vegan butter, garlic powder, onion powder, turmeric, 1 1/2 tsp salt, and 1/2 tsp pepper. Pulse until crumbly. Add 2 Tbsp soy milk and pulse on high to combine. Gradually add remaining soy milk 1-2 Tbsp at a time, pulsing after each, until a smooth, thick paste forms (you may not need all the milk).
10. Combine Filling: Transfer tofu mixture to the skillet with cooked vegetables. Stir in shredded vegan cheese until combined thoroughly. Transfer the filling evenly into the prepared pie crust. Gently press halved grape or cherry tomatoes on top for decoration.
11. Bake Quiche: Bake the quiche at 400°F, covering loosely with foil or a pie shield if it is browning too quickly, until the crust is golden and filling is set and heated through, approximately 1 hour.
12. Rest and Serve: Remove quiche from oven and let cool for 10 minutes before slicing and serving.

Notes

• Press tofu for at least 1 hour to remove excess water, ensuring a firmer quiche texture.
• Use pie weights or dried beans for blind baking to prevent crust from puffing.
• Adjust salt and pepper to taste, especially since vegan cheese can vary in saltiness.
• Rotate and flip dough frequently while rolling to maintain even thickness and prevent sticking.
• Allow quiche to cool slightly before cutting to help set the filling.

• Prep Time: 20 minutes (plus 3 hours chilling time for dough and 1 hour pressing tofu)
• Cook Time: 1 hour 35 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Vegan, American

Keywords: vegan quiche, vegan pie crust, tofu quiche, dairy-free quiche, plant-based quiche, vegan brunch recipe, vegan savory pie