Name: The Best & Easiest Vegan Quiche Recipe
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 1 h 30 min
Cuisine: Vegan
Ingredients: 1 sheet of puff pastry, defrosted; 1 (400 gram) package pre-pressed tofu (just under 1 lb); 2 tablespoons nutritional yeast; 1 tablespoon Shiro miso; 1/2 teaspoon baking powder; 3/4 teaspoon black salt (kala namak); 1/2 teaspoon salt; 1/4 teaspoon granulated onion; 1/4 teaspoon granulated garlic; 4 tablespoons unsweetened non-dairy milk (almond milk recommended); 1 tablespoon vinegar; 1 tablespoon tamari; 1/2 teaspoon liquid smoke; 1-2 tablespoons vegan butter or olive oil; 1/2 medium onion, diced; 1/2 cup red pepper, diced (or any color); 2-3 cloves garlic, minced; 2 cups chopped mushrooms (cremini or white); 2 cups fresh spinach, packed then roughly chopped; 1 teaspoon fresh rosemary, finely chopped; 1/2 cup grape tomatoes, halved

Jump to Recipe

Introduction

This vegan quiche is both delicious and easy to prepare, making it perfect for breakfast, brunch, or a light dinner. With a savory tofu filling and a crisp puff pastry crust, it offers rich flavors without any dairy or eggs.

A clear glass pie dish filled with a savory pie that has a thick, flaky golden crust around the edges. Inside, the filling is creamy and speckled with green spinach and small bits of red pepper, topped neatly with halved cherry tomatoes arranged in circular rows. A large slice is missing from the pie, revealing the layers of crust and creamy vegetable filling inside. The pie dish sits on a wooden surface with a blue and white checkered towel nearby. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 sheet of puff pastry, defrosted
1 400 gram package pre-pressed tofu (just under a lb)
2 tablespoons nutritional yeast
1 tablespoon miso (Shiro Miso recommended)
1/2 teaspoon baking powder
3/4 teaspoon black salt
1/2 teaspoon salt
1/4 teaspoon granulated onion
1/4 teaspoon granulated garlic
4 tablespoons unsweetened non-dairy milk (almond milk suggested)
1 tablespoon vinegar
1 tablespoon tamari
1/2 teaspoon liquid smoke
1-2 tablespoons vegan butter or olive oil
1/2 medium onion, diced
1/2 cup red pepper, diced (any color works)
2-3 cloves garlic, chopped small (minced)
2 cups chopped mushrooms (cremini or white)
2 cups fresh spinach, packed and roughly chopped
1 teaspoon fresh rosemary, finely chopped
1/2 cup grape tomatoes, halved

Instructions

Step 1: Preheat your oven to 400° F (200° C).
Step 2: For the tofu filling, crumble the tofu into a food processor and add nutritional yeast, baking powder, salt, black salt, granulated garlic, granulated onion, and miso. Process until it resembles tiny crumbles.
Step 3: Add the non-dairy milk, vinegar, tamari, and liquid smoke to the tofu mixture. Continue processing until thick and paste-like, scraping down the sides as needed. If too dry, add one more tablespoon of plant milk, but keep it very thick for best texture. Set aside.
Step 4: Heat a large non-stick skillet over medium heat. Add vegan butter or olive oil, then sauté onion and red pepper for about 3 minutes.
Step 5: Add mushrooms, garlic, and rosemary to the skillet. Cook for an additional 3 minutes until mushrooms release their juices.
Step 6: Stir in the spinach and cook until wilted, about 1 minute. Remove from heat and let cool for 1-2 minutes.
Step 7: Combine the tofu filling with the cooked vegetables in the skillet and mix well. If you have vegan cheese, stir it in now (optional).
Step 8: Lay the puff pastry sheet over your pie plate, pressing it into place. Trim any excess and flute the edges if desired.
Step 9: Pour the tofu and vegetable mixture into the crust. Spread evenly and gently press down. Arrange the halved grape tomatoes on top, pressing them slightly into the filling. Season with a little salt and pepper.
Step 10: Bake uncovered for 1 hour. If the crust browns too much near the end, tent the edges loosely with foil. Once baked, cool for 20 minutes to let the filling set.
Step 11: Serve warm or cold. It pairs wonderfully with breakfast potatoes, salsa, and a green salad.

Tips & Variations

Ensure the tofu is well-pressed to keep the filling from becoming too watery.
Use black salt to give the quiche an eggy flavor.
Feel free to add your favorite vegetables or vegan cheese for variation.
If you don’t have a food processor, mash tofu very finely with a fork or potato masher, though texture may differ.

Storage

Store leftover quiche in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through. This quiche also freezes well—wrap tightly and freeze for up to 2 months. Thaw overnight before reheating.

How to Serve

A slice of savory pie is being held up by a woman's hand, showing three distinct layers: a thick, flaky golden brown crust at the bottom and edges; a thick middle layer filled with creamy white cheese mixed with green spinach and small bits of mushroom; and a top layer of halved bright red cherry tomatoes arranged evenly across the surface. The slice is held above a clear glass pie dish sitting on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this quiche gluten-free?

Yes, substitute the puff pastry with a gluten-free pastry crust or make a vegetable crust base. Be sure to check that all other ingredients are gluten-free.

What can I use if I don’t have black salt?

If you don’t have black salt, regular salt can be used, but the quiche will lack the characteristic egg-like flavor that black salt provides. Adding a pinch of kala namak (black salt) is best for authenticity.