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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FEATURED COMMENT
"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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Ray Pettitt says
Yes, brilliant! Worked well for me, set perfectly. Scaled up recipe by 0.7 to cover 2 x silken Tofu packs and used smoked vegan cheese. Enough for 8 x 210g portions (including pastry). Thanks Mel - oh and greetings from Southsea in UK.
Linda Marie says
This looks delicious. I'm curious if you added the mix ins to the tofu mixture instead of just pouring it on top, would it come out the same?
Melanie McDonald says
It's way better to pour it in over the top of the veggies/mix-ins because they will be evenly spread out and the mix-in to tofu mixture ratio will be good and as it should be. Depending on the density of the mix-ins used, you might not need all of the tofu mixture (I give instructions in the recipe notes for how yo use it up if there is some leftover).
If you mix them into the filling mixture then pour it in you'll make a mess pouring or ladling it all in there, they won't be evenly spread out, and your mix-in to tofu mixture might end up off. This will affect sppearance, cooking time, and could make cutting it difficult.
Hope that helps!
Veganita says
This did not work well for me. I doubled the recipe as my dish is large and used soft tofu vs silken (I thought it was the same thing - is it not?), and used tapioca starch vs corn starch. Everything else was per the recipe by it didn’t set well, even after I put it back in the oven for 10 more mins. It wasn’t liquid but a thick creamy gloopy texture - not nice. But the worst thing was that there was a bitter taste - all ingredients were freshly bought and no bitter veggies. All veg were pre-cooked to avoid excess moisture - maybe the recipe just doesn’t double up well? But any ideas what caused the bitter taste?
Melanie McDonald says
Soft tofu is the same as silken so that wouldn't affect the recipe. However this recipe hasn't been tested with tapicoa starch and usually when thickening with it in a pan on the stove a lot more is necessary ( up to double). It also might not work as well as cornstarch when baked in the oven in a situation like this. Also if you double the recipe it will take a lot longer to cook. Maybe up to double the time. And uncooked chickpea flour is bitter so that's why your quiche was bitter. It wasn't cooked. If you follow the recipe exactly it will work perfectly. Hope that helps.
Ray says
After trying other tofu quiche recipes without much success, this was brilliant, tasty, and sets well etc. Thanks.
Monica says
My new fav quiche recipe. Used a premade gluten-free crust and fava bean tofu. The combination of all the right ingredients made for a delicious mouthfeel and tasty experience.
Melanie McDonald says
So pleased you enjoyed it (and the donuts!), and thank you for taking the time to leave reviews. It's much appreciated!
Julie says
This is exactly what I was looking for. I was craving a Strata which I used to make often for my family when the kids were young. Cheap, easy, used any leftovers we had. But I did NOT want to use $20 worth of Just Egg to make it. So I looked for vegan quiche recipes and found this one! Made it as directed with the addition of a tsp of black salt for the eggy flavor, and a whole cup of plant milk to compensate for the moisture the cubed bread would absorb, poured it over cubed bread with mushrooms and green chile. It came out so well and was so easy! Thanks for such a great recipe. I will be making this often!
Melanie McDonald says
I'm really pleased it worked out well for you Julie. Sounds delicious!
Sorcha says
I've tried a tofu quiche before and it wouldn't set at all, even after an hour in the oven. This recipe is so easy, and was the perfect texture - I can finally recreate the mushroom quiche my mum makes for family gatherings, thank you for a fabulous recipe!
Cecilia says
I made it and tast wise it was good. My add ins were: spinach, spaghetti squash, tomato slices on top of custard, broccoli, mushrooms, vegan cheese, turkey bacon bits & egg.
The egg defeats the purpose of vegan. I didn’t have chickpea flour so I used regular. I think the egg & flour made the texture too jiggly & soft. I cooked for a while in the oven and saw it wasn’t gonna get better. So did those two ingredients mess up the texture or did anyone else think there quiche was too soft?
Melanie McDonald says
Yes, those 2 ingredients messed up the texture. Chickpea flour and regular wheat flour are nothing alike and won't perform the same, and the recipe doesn't need eggs because it's vegan. You completely changed the makeup of the filling. Follow it exactly as written and it will turn out well.
J says
Why would you rate this recipe when you changed it? That is not fair to the chef. If you don't make it as stated then don't rate it... or, at the very least, don't rate it less than 5 stars for goodness sakes.
Rock Girl says
PS I made my own chickpea flour by grinding dried chickpeas in my Vitamix.
Rock Girl says
This was an excellent recipe. Flavor and texture were great. I used caramelized onions, spinach and mushrooms.
Suzie says
I made this last night. Absolutely amazing. I've made a few different vegan quiches and not one of them gets the texture right, but this was just perfect. Used half normal, half smoked nooch, mushrooms and vegan bacon as the add-ins, and it was so good. Will definitely be making this again (and again).
Patricia G says
Not sure if I have sent this suggestion in or not, but al alternative to piecrust is to lightly oil your quiche dish and sprinkle with corn meal, then pour in your quiche mixture. Bakes up great, and firms up enough to cut and serve.
Tracey says
Looks amazing. Just to clarify. If making ahead and freezing, do I blind bake the crust, add filling and bake then freeze? Or add filling and freeze, then thaw & bake at time of serving? Thank you 🙏
Melanie McDonald says
Make it as instructed, allow it to cool, then freeze. The baking after is just to reheat it and crisp up the pastry again.
KM says
This was fab. My add-ins were sautéed onions & chopped vegan bacon. My pie plate is 9.5”, and where I live silken tofu are only sold in 300g tubs so I had to alter my ratios slightly, but I found this recipe still worked really well. I’m sure it’d be even better as written so next time I’ll follow to the letter, and there will definitely be a next time.
I appreciate the detailed instructions of blind baking the crust. I loved my mom’s non-vegan quiche growing up, but she never did this step and yes it was always a tad soggy! This one was absolutely perfect texture & crust.
Danielle says
Can I ask if another flour will work if I don't have chickpea on hand? TIA!
Melanie McDonald says
No sorry, you need to use chickpea flour in this recipe.
Denise says
Hi,
I wanted to ask whether you think it would be possible to swap the vegan cheese in the custard with cashews and also how many grams of add-ins would 2 cups be. Thank you!!
Melanie McDonald says
I wouldn't sub the cheese for cashews. It will change the texture of the custard completely. The quiche needs the cheese for a good flavour and the cheese melting also helps with the creamy texture of the custard once cooked and the setting too.
As for how many grams 2 cups of add-ins is, that depends completely on what that add-ins are. 1 cup of broccoli weighs a completely different amount to 1 cup of mushrooms or 1 cup of vegan bacon. That's why there is no gram amount given. Just fill the quiche crust no more than halfway up with them.
Hope you enjoy it!
Sue says
Hi,
Is their another brand of soy free silken tofu as I try not to eat soy, I am aware of PUMFU which I really like however I have not seen it silken. Thanks I really want to try making this!
Melanie McDonald says
I'm not aware of any silken tofu that's not made from soy. Unfortunately, this recipe needs silken tofu for it to have a great texture.
Denise says
Absolutely amazing! I have tried tofu/chickpea quiches before and they always turn out too hard/dry just not a proper quiche texture. First try at this and voila the perfect quiche and I actually made it crustless as I was doing it for lunch for my grandson and didn’t have time to prepare the base. Worked perfect 🤩 filling I used was vegan bacon and fried peppers with tomato slices on top.
Melanie McDonald says
Thank you, Denise! I'm really pleased you enjoyed it. And yours is the first feedback I've received on this one. Much appreciated as always!