Vegan Quiche

The best thing about a vegan quiche recipe is how versatile it is. You can simply add and delete ingredients to taste.

Vegan Quiche

Vegan Quiche

Tofu is a great substitute for the egg base. Soy, almond, and rice milks are used instead of whole milk, and you can be creative with your choice of vegetables.

Vegan cheese and nutritional yeast

Quiche is great with cheeses, and cheese also helps to hold it together. Vegan cheeses are available, but nutritional yeast, which imitates the taste of cheese, is a good option also. The bright yellow flakes can be used to sprinkle onto dishes for an additional cheese flavor. Using nutritional yeast and blanched almonds ground together, can also mimic Parmesan cheese flavor in dishes.

Versatility is one great quality of quiche, and simplicity is another. The vegan quiches below can also be made ahead of time and frozen.

Quiche can also be made in muffin tins, as mini-quiches to serve as appetizers.

Quiche can be served hot or cold, and is always nutritional. Considered a main meal, it can also be served with salads and fruit. Below are some great vegan quiche recipes using various ingredients to substitute for dairy products and eggs. Try them, and create one of your own.

Vegan Broccoli Quiche

Broccoli Quiche

Vegan Broccoli Quiche


9-inch pie plate

1 vegan pie Crust or puff pastry dough

1 cup yellow onion (finely chopped)

4 large cloves garlic (finely chopped)

4 ounces vegan bacon (chopped)

3 Tablespoons olive oil (divided)

¼ teaspoon red pepper flakes

1-2 teaspoons salt to taste (divided)

2 cups fresh broccoli (rinsed, and cut into bite-sized florets)

1 pound firm silken tofu (well-drained)

1 Tablespoon tahini

2 Tablespoons lemon juice

1 Tablespoon rice vinegar

1 8-ounce package vegan cheese of choice


Prepare vegan pie crust or puff pastry according to instructions. Let pie crust cool completely before filling.

In a large skillet, heat 2 Tablespoons of olive oil over medium heat.

Add onions, and cook until lightly caramelized (6-8 minutes).

Add remaining oil, garlic, red pepper flakes and salt, cooking until the garlic releases its fragrant aroma (additional 4-5 minutes).

Remove from heat, and transfer mixture to a large bowl, and set aside.

Steam broccoli for 3-5 minutes, or until bright green, and lightly crisp. Toss with the onion and garlic, then set aside.

Process tofu, lemon juice, rice vinegar, tahini, and remaining salt in food processor until smooth.

Fold in the broccoli and stir until evenly mixed.

Crumble the vegan cheese into the bottom of the cooled pie crust.

Pour the broccoli  filling on top of the cheese.

Bake at 350 degrees for 45-55 minutes, or until golden brown, and set in the center.

This vegan quiche recipe serves 6, and takes approximately 20 minutes to prepare before baking.

Vegan Mushroom, Pepper and Spinach Quiche Recipe

Wholemeal Pastry Ingredients:making vegan quiche

7 ounces wholemeal flour

3 ½ ounces vegan margarine

6 Tablespoons water

Directions For Crust:

In a large bowl, mix flour and margarine.

Cut margarine into flour until it resembles fine breadcrumbs.

Add water, mixing slightly to form dough.

Roll out the dough, or press into a 9-inch pie plate. If consistency is too sticky, add more flour as needed.

Filling Ingredients:

1 medium onion (diced)

2 large cloves garlic (diced)

½ cup diced mushrooms

1 leek (washed, trimmed, and sliced)

1 Tablespoon olive oil

½ cup red pepper (diced)

handful of fresh spinach (torn into bite-sized pieces)

1 Tablespoon fresh thyme

8 scrapes of nutmeg

1 teaspoon black pepper

½ cup vegetable broth or water

3 cups mashed potatoes (pre-made with vegan margarine and salt)

2 Tablespoons nutritional yeast

¼ teaspoon turmeric

pinch of saffron threads (steeped in 1 tablespoon warm water)

1 medium tomato (thinly sliced)


Heat oven to 400 degrees.

In a saucepan, heat olive oil on medium heat.

Add garlic, onion, peppers, mushrooms, and leeks. Cook for 8-9 minutes stirring constantly.

Add spinach and broth or water, stirring well. Add nutmeg, and thyme.

Cook for another 5 minutes and set aside. Reheat mashed potatoes.

Add nutritional yeast, turmeric, and saffron (both water and threads) to the potatoes and stir well.

Add vegetables to the mashed potato mixture, stirring thoroughly.

Place filling into pastry, and smooth with a spatula.

Thinly-sliced tomatoes may be added to the top for decoration.

Bake at 400 degrees for 30-35 minutes.

This delicious recipe serves 6, can be made ahead of time, because this vegan quiche recipe is also great eaten cold.


More Great Quiche Recipes for you to try:

Spinach Quiche Recipes

Crustless Quiche Recipes

Mini Quiche Recipe

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