Learn how to make a delicious quiche without eggs or dairy! This Vegan Quiche has a flaky, crisp vegan pie crust filled with a super creamy, rich, cheesy, soft and custardy filling. Customize it with your favourite mix-ins for a delicious make-ahead breakfast or brunch that everyone will love!
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"Absolutely amazing. I've made a few different vegan quiches and not one of them gets the texture right, but this was just perfect. Will definitely be making this again (and again)." - Suzie ⭐️⭐️⭐️⭐️⭐️ More reviews →
Let me show you how to make the perfect vegan quiche with an incredibly soft, creamy, light, slightly wobbly, silky, melting custard, and delicate texture in every bite, just like a traditional eggy quiche.
With endlessly customizable mix-ins, this is a cornerstone recipe for breakfast or brunch, lunch, dinner, holidays like Easter and Mother's Day, baby showers, bridal showers, potlucks, picnics, tea parties, and so much more.
It’s always my go-to when I need a delicious, crowd-pleasing, and adaptable recipe that uses whatever I have in the fridge.
Mel x
Ingredients
Here is what you need at a glance, along with some important ingredient notes & substitution ideas:
- Vegan pie crust - You can make my vegan pie crust recipe or my healthy pie crust which is oil-free and comes with a gluten-free option. Or you can buy a store-bought pie crust. No judgement. I'm no stranger to buying one on occasion!
- Tofu - This must be silken tofu or soft tofu. Firmer tofu will not create a smooth, creamy, eggy, texture.
- Chickpea flour - Makes the filling light, fluffy and "eggy".
- Cornstarch - Thickens the filling with no flavour. This helps to keep the chickpea flour to a minimum and avoids any chickpea flour taste coming through.
- Mustard, dried thyme & nutritional yeast - Essential for giving the custard good flavour and masking any chickpea flour flavour.
- Vegan cheese - This is essential in this recipe. Use your favourite variety. One you like the taste of. The tastier the cheese, the tastier your quiche will be. It's blended up into the custard for flavour and is accounted for in the texture. If you don't use it the texture of your quiche will not be as intended.
And then come the mix-ins. In the quiche pictured, I used vegan salami, green onions, broccoli and tomato. You can use the same or switch it up with your personal favourites.
Use no more than 2 cups of add-ins and place them in the crust before pouring over the creamy tofu quiche filling. Some mix-in ideas include:
- Chopped "meats" like vegan ham, salami, bacon, tempeh, or vegan sausage.
- Sauteed vegetables like onions, garlic, leeks, mushrooms, asparagus & zucchini.
- Vegan salmon and fresh dill.
- Raw veggies like green onions or broccoli.
- Spinach (wilt it down and squeeze out all liquid before adding to the quiche).
- Chopped soft fresh herbs like parsley and basil.
- Cooked squash or potato.
- Frozen sweetcorn or peas (no need to defrost).
- Cherry tomatoes or slices of tomato on top (like in my pics). It gets so sweet and delicious and looks really pretty!
Let's Make Vegan Quiche!
Can't wait to make it? The full printable recipe is below, but first, let me walk you through the steps to set you up for success in your kitchen. I recommend watching my recipe video if you're more of a visual learner:
1 - Make a pie crust or buy a ready-made one, then blind-bake it. Blind-baking (par-baking) is recommended because the filling is wet. It ensures the very best texture and helps prevent a soggy bottom.
2 - Prepare the mix-ins. Chop and cook them if necessary then add them to the crust. Make sure they fill the crust no more than half way.
3 - Blend the creamy filling and pour it over the mix-ins.
4 - Decorate the top if desired then bake.
Avoid A Soggy Bottom!
A quick brush of any neutral liquid oil over the blind-baked bottom of the pie crust helps to create a waterproof seal protecting it from the wet filling and ensuring the bottom pie crust stays dry and crisp.
Recipe FAQs
Simply grease a pie dish (or similar), put in the add-ins then pour the custard filling over them and bake. The timings will remain the same.
You can make this quiche almost oil-free. Use my healthy pie crust recipe which is oil-free instead of a regular crust. The filling is oil-free except for any oil that is present in the cheese you use. I don't recommend omitting the cheese because the flavour of the filling won't be as good and it will affect the texture too.
Recipe
Vegan Quiche
Author:WATCH HOW TO MAKE IT
Ingredients
Crust
- 1 x 9 inch vegan pie crust , blind-baked (homemade or store-bought)
- OR 1 healthy pie crust , blind-baked (this one has a GF option)
Custard filling
- 12 oz (340 grams) silken or soft tofu
- 1 cup (110 grams) vegan cheese shreds
- ⅓ cup (35 grams) chickpea flour
- ⅓ cup (23 grams) nutritional yeast
- 1 tablespoon cornstarch , (cornflour in the UK)
- ½ cup (120 mls) dairy-free milk , it MUST be unsweetened & unflavoured
- ½ teaspoon prepared mustard , yellow or dijon
- 1 teaspoon fine sea salt
- 1 teaspoon dried thyme
- ½ teaspoon freshly ground black pepper
Add-ins
- up to 2 cups of prepared add-ins , about enough to half fill the pie crust ( i.e broccoli, spinach, vegan ham or bacon, caramelized onions, tomato - more ideas in post above).
RECOMMENDED EQUIPMENT
INSTRUCTIONS
For the pie crust
- If your pie crust is not already blind-baked (partially baked) do that now. Preheat oven to 400°F (200 °C) with a large metal baking tray in it as it preheats. Prick the bottom of the pie crust all over with a fork then line with parchment paper. Fill with baking beans, dried beans or dried rice and put on the preheated tray in the oven. Bake for 10 minutes. Remove from the oven and gently lift out the parchment paper along with the baking beans/rice. Then return to the oven and bake for another 5 minutes. Remove from the oven and set aside. It's ok if the crust is warm when you add the filling.
- OPTIONAL STEP - If you aren't opposed to using a bit of oil, a quick brush of any neutral liquid oil all over the blind-baked crust before adding the filling, will create a seal and keep the bottom even crisper.
For the quiche
- Preheat oven to 350°F (175 °C) with a metal baking tray on the bottom shelf of the oven.
- To a blender add all of the custard filling ingredients. Blend until smooth.
- Place your chosen mix-ins into the pie crust, reserving a few bits and pieces to decorate the top, spreading them out evenly and filling no more than half way.
- Pour the custard filling over the mix-ins until the top of the custard is almost at the top of the crust but not quite.
- Decorate with the reserved add-ins then carefully lift and place on the lowest shelf of the oven, on the baking tray that you preheated.
- Bake for 40 minutes, or until the center is just set. Don't overbake. If you poke it in the centre gently with your finger it should be soft and yielding with a slight wobble.
- Remove from the oven and allow to rest for at least 20 minutes before cutting or chilling compltely. It's delicious warm or cold.
NOTES
- TO MAKE AHEAD: Bake the quiche and allow to cool completely. Cover tightly and store for 3 to 4 days in the fridge. Reheat in the oven for 15 to 20 minutes at 180C/350F.
- TO FREEZE: Wrap well and freeze for up to 3 months. Thaw overnight in the fridge, then bake at 350°F (180°C) for 20 to 25 minutes.
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Laura says
love this, ive made quite a few times now and have made two lots recently, as well as some crustless quiche cups for the freezer for some post partum freezer prep! I like to mix my fillings in with the custard then fill the base to make sure its nice and evenly distributed! thanks for this recipe, my dad couldn't tell it was egg less!