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    Home » Recipes » Breakfast

    Published: Jul 6, 2021 · Modified: Mar 6, 2023 by Melanie McDonald · This post contains affiliate links · As an Amazon Associate I earn from qualifying purchases. · 18 Comments

    Vegan Quiche

    4.96 from 22 votes
    JUMP TO RECIPE WATCH VIDEO
    vegan quiche

    Make the best vegan quiche with my customizable base recipe. The flaky and delicious vegan pie crust is filled with a super creamy, rich and cheesy filling and you can use any of your favourite quiche mix-ins like spinach, broccoli, vegan meats, tomatoes and mushrooms etc. Lots of flavor suggestions are included!

    a slice of vegan quiche

    The main issue with most vegan quiches? The texture. They don't have that soft, creamy, light, slightly wobbly, and delicate texture that eggy quiches have.

    That is until now because my vegan quiche is properly soft, fluffy, creamy, rich, and super delicious with silky, melting custard in every bite.

    In this post:

    Jump to:
    • Ingredients
    • Quiche Mix-ins
    • How To Make A Vegan Quiche
    • Making in advance & freezing
    • Recipe FAQs
    • More Eggy Recipes
    • Recipe
    • Reviews & Questions

    This a great recipe to have on hand when you need a super tasty crowd-pleaser for picnics, potlucks and parties. It's also great for brunch, lunch or dinner. My favourite way to eat it is with fries and a leafy salad!

    a sliced quiche on a plate

    Ingredients

    Here is a quick rundown on the main ingredients in this vegan quiche recipe:

    ingredients as per the written recipe

    And some important ingredient notes:

    • 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.
    • Tofu - This must be silken 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 flavor. This helps helps to keep the chickpea flour to a minimum.
    • Mustard, dried thyme & nutritional yeast - Essential for giving the custard good flavor, masking any chickpea flour flavor.
    • Vegan cheese - Cheese is pretty essential in a quiche, especially a vegan one where you are using other ingredients to replace the eggs and need to really boost the flavor. Use your favourite variety. One you like the taste of. Obviously, the tastier the cheese, the tastier your quiche will be.

    Expert Tip - 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 crisper with even less chance of becoming soggy.

    Quiche Mix-ins

    In the vegan quiche pictured, I used vegan salami, green onions, broccoli and tomato.

    vegan salami. broccoli, green onion & tomato

    You can use the same, or switch it up with your personal favourites. That's what makes this recipe so versatile. Use no more than 2 cups of add-ins and place them in the crust before pouring over the creamy tofu quiche filling. Mix-in ideas include:

    • chopped "meats" like vegan ham, vegan bacon, tempeh bacon, salami or vegan sausage
    • sauteed vegetables like onions, garlic, leeks, mushrooms, asparagus & zucchini
    • vegan salmon. I love Save Da Sea salmon
    • 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, dill and basil
    • cooked squash or potato
    • sweetcorn
    • cherry tomatoes, or slices of tomato on the top (like in my pics). it gets so sweet and delicious and looks really pretty!

    How To Make A Vegan Quiche

    making a vegan quiche as per written instructions
    1. Make your own 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 prevents a soggy bottom.
    2. Prepare the mix-ins. Chop and cook them if necessary then add them to the crust.
    3. Blend the creamy filling. Pour the mixture over the mix-ins.
    4. Decorate the top if desired then bake. Allow to cool for at least 20 minutes before attempting to remove from the pan and serve.

    Expert Tip - Unlike when making a non-vegan quiche, with this vegan recipe I recommend blending the vegan cheese into the custard and not just adding it to the pie crust. This avoids the chances of it not melting well. In tests, I tried many different vegan cheese varieties and when they weren't blended, some melted well, but others didn't, leaving visible cheese shreds all the way through.

    a fork cutting into a piece of quiche

    Making in advance & freezing

    Vegan quiche is great for making ahead. It can be served warm or cold and reheats well.

    • TO MAKE AHEAD: Bake the quiche and allow to cool completely. Cover tightly and store for 3 - 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.
    a piece of partially eaten quiche

    Recipe FAQs

    How do I make a vegan quiche with no crust?

    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.

    Can I make vegan quiche oil-free?

    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 flavor of the filling won't be as good and it will affect the texture a little too.

    More Eggy Recipes

    • Vegan Scrambled Eggs
    • a stack of vegan french toast
      Vegan French Toast
    • vegan shakshuka in a pan
      Vegan Shakshuka
    • Perfect Vegan Yorkshire Puddings
      Perfect Vegan Yorkshire Puddings

    If you try this recipe, let me know how you like it by leaving a comment and rating below! And be sure to join my mailing list for more deliciousness!

    Recipe

    a sliced vegan quiche

    Vegan Quiche

    Author: Melanie McDonald
    4.96 from 22 votes
    This is the perfect base recipe for an incredible vegan quiche baked up in a flaky and delicious vegan pie crust. The filling is super creamy, rich and cheesy and you can customize it with all of your favourite quiche add-ins!
    PRINT PIN SAVE Saved! TEXT
    PREP TIME: 15 minutes minutes
    COOK TIME: 40 minutes minutes
    Total Time 55 minutes minutes
    Servings 6 servings

    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 tofu , 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) non-dairy milk , it MUST be unsweetened & unflavored
    • ½ teaspoon prepared mustard , yellow or dijon
    • 1 teaspoon 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).

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    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 just set, soft and yielding with a slight wobble.
    • Remove from the oven and allow to rest for at least 20 minutes before cutting. It's delicious warm or cold.

    NOTES

    Mix-ins - Use no more than 2 cups of add-ins and place them in the blind-baked pie crust before pouring over the custard filling. Some will need to be cooked first and blotted to remove excess moisture, for example, squash, zucchini, spinach. Lots of add-in and flavour combination ideas are given in the post above.
    You might have some excess custard filling depending on how many mix-ins went in and how dense they are. Pour leftovers (along with a few random add-ins), into greased ramekins or a muffin pan and bake them with the quiche, or after, for 10 to 15 minutes or until set with a slight wobble.

    Making in advance and freezing
    • TO MAKE AHEAD: Bake the quiche and allow to cool completely. Cover tightly and store for 3 - 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.

    NUTRITION

    Serving: 1serving | Calories: 441kcal | Carbohydrates: 53g | Protein: 11g | Fat: 20g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Sodium: 915mg | Potassium: 307mg | Fiber: 4g | Sugar: 9g | Vitamin A: 815IU | Vitamin C: 1mg | Calcium: 69mg | Iron: 3mg
    Did you make this recipe?Rate it & leave feedback in the comments section below. I love seeing your remakes too. Tag @avirtualvegan on Instagram! 🌟
    « Healthy Pie Crust
    Vegan French Toast »
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      Recipe Rating




    1. Sorcha says

      July 23, 2023 at 12:15 pm

      5 stars
      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!

      Reply
    2. Cecilia says

      March 30, 2023 at 12:27 pm

      4 stars
      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?

      Reply
      • Melanie McDonald says

        March 30, 2023 at 3:31 pm

        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.

        Reply
    3. Rock Girl says

      February 04, 2023 at 2:46 pm

      PS I made my own chickpea flour by grinding dried chickpeas in my Vitamix.

      Reply
    4. Rock Girl says

      February 04, 2023 at 2:45 pm

      5 stars
      This was an excellent recipe. Flavor and texture were great. I used caramelized onions, spinach and mushrooms.

      Reply
    5. Suzie says

      October 18, 2022 at 5:41 am

      5 stars
      I made this last night. Absolutely amazing. I've had a few different store bought 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).

      Reply
    6. Patricia G says

      November 02, 2021 at 3:36 pm

      5 stars
      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.

      Reply
    7. Tracey says

      October 29, 2021 at 7:32 am

      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 🙏

      Reply
      • Melanie McDonald says

        October 29, 2021 at 11:09 am

        Make it as instructed, allow it to cool, then freeze. The baking after is just to reheat it and crisp up the pastry again.

        Reply
    8. KM says

      September 16, 2021 at 5:38 pm

      5 stars
      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.

      Reply
    9. Danielle says

      August 26, 2021 at 3:19 am

      Can I ask if another flour will work if I don't have chickpea on hand? TIA!

      Reply
      • Melanie McDonald says

        August 26, 2021 at 9:27 am

        No sorry, you need to use chickpea flour in this recipe.

        Reply
    10. Denise says

      August 14, 2021 at 5:46 am

      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!!

      Reply
      • Melanie McDonald says

        August 16, 2021 at 11:42 am

        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!

        Reply
    11. Sue says

      August 09, 2021 at 10:47 am

      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!

      Reply
      • Melanie McDonald says

        August 10, 2021 at 9:16 am

        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.

        Reply
    12. Denise says

      July 07, 2021 at 1:28 pm

      5 stars
      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.

      Reply
      • Melanie McDonald says

        July 07, 2021 at 1:46 pm

        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!

        Reply

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