If you love savory brunch foods, this vegan quiche recipe is going to blow your mind! It’s definitely a vegan game changer. It’s similar in taste to a classic broccoli quiche, but unique in that it’s made with tofu instead of eggs, and inspired by seasonal fall produce.
I used leeks, garlic, and rosemary to give it really delicious savory flavors. Yet it’s still an awesome recipe year-round. If you love warm, comforting breakfasts, this dish is definitely for you. You’ll be surprised at how easy it is to make!
You can buy a pre-made vegan pie crust (many crusts in stores are accidentally vegan). Or, if you want to make the entire quiche from scratch, you can make my favorite coconut oil pie crust. I recommend using a food processor, but you can make it by hand if you don’t have one. Then, to make the tofu quiche filling, simply sauté the veggies and blend the tofu mixture to create the filling. You’ll love the use of simple, wholesome ingredients that have bold flavors in this quiche.
Author: World of Vegan
5 from 12 votes
This vegan quiche recipe is perfect for a Sunday brunch with friends. You can make your own crust or take a shortcut and buy a pre-made vegan pie crust (many happen to be vegan).
Begin by making the pie crust. Prepare the ice water by either chilling the water ahead of time or adding a few ice cubes to the water. Add the flour, sugar, and salt to a food processor and blend for a few seconds to combine. Add the coconut oil and pulse a few times to cut in the oil. Run the food processor and slowly pour in the water. Blend until the mixture is well-combined. You should have a nice dough that is just slightly sticky.
Gently flour a clean work surface and transfer the dough ball to the surface. Use a rolling pin to roll out a nice circle to fit the shape of a standard pie pan. Lightly grease the pie pan with coconut oil and place the dough into the pan. You can pinch the edges to create a nice design, or leave it plain. Set aside.
Heat a large pan with the coconut oil and add the leeks and garlic. Sautee for about 3 minutes. Add the broccoli, mushrooms, rosemary, and salt and sauté for about 15 minutes, or until the veggies are cooked nicely.
Add the spinach and cook it for a couple of minutes until it is just wilted. Set aside.
Preheat the oven to 425 degrees F.
Add all of the rest of the ingredients to a blender and blend until well-combined. The mixture won’t be perfectly smooth. This adds nice texture to the quiche.
Transfer the tofu mixture to the pan with the veggies and mix until just combined. Pour the quiche filling into the crust and spread it out evenly.
Bake the quiche in the center rack of your oven for 28-30 minutes, until the edges of the crust are golden brown. Remove the quiche from the oven and slice and serve immediately.
A vegan quiche is a wonderful dish to serve for brunch for your friends and family. It will seriously wow them! But you don’t have to have a fancy luncheon gathering to enjoy this recipe.
Pop It in the Fridge or Freezer
This tofu quiche refrigerates beautifully, so you can make it at the beginning of the week when you meal prep and have a slice every day for breakfast, lunch, or dinner. You can slice it up and pack it as an awesome on-the-go packed lunch, or even freeze individual slices and reheat them when you’re ready to serve. But beware because you might just eat it in one day as my family did!
Once you’ve made this vegan quiche recipe once, it’ll be super easy for you to experiment with different veggies. In the past, I’ve made this tofu quiche with ingredients like fresh cherry tomatoes, chives, parsley, bell peppers, and more. So get creative, switch up the flavors, and make your own!
The Crust Works for Sweet Pies Too!
P.S. This pie crust recipe is the perfect crust for any pie, so feel free to use it for sweet dessert pies as well!
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Love a good quiche, so yummy
This is the first quiche I’ve had since going vegan and it was so nostalgic!! I used to really like quiche growing up so I’m so glad there’s a vegan quiche recipe I can turn to now.
Leeks, spinach, tofu… wow this quiche sounds heavenly delicious. I have to make this asap. Thanks for the wonderful recipe.
Making a vegan quiche is an art! That’s why I carefully pick the recipe, but I must say you nailed the recipe! The quiche is not dry, or crumbly. It has the most perfect consistency and flavors! IT IS SO GOOD!
I love how this vegan quiche turned out! I can’t wait to make it again!
thanks for this egg free quiche! the use of tofu was perfect and Really i didn’t even notice it’s egg free!
loved loved loved this quiche recipe! The first time I made a vegan one, it was just as impressive as the egg-based ones I used to eat! Thank you! It arrived in my kitchen to stay!
I am all here for this vegan quiche! Such an easy and delicious recipe!
This was perfect for brunch over the weekend! Everyone loved it, it disappeared in a flash!
It’s so crazy how great this quiche is! I never thought it would come out so good 😀
Love a good quiche! Can’t wait to try this vegan version!
I can’t wait to make this for Easter brunch!
This vegan quiche is so easy to make and so delicious to eat! I like to save time by buying a pre-made crust but the recipe seems simple enough to make!