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Easy Vegan Quiche (With A Gluten-free Crust)

This easy vegan quiche with a gluten-free crust is perfect for breakfast, brunch, and breakfast for dinner! The tofu-based 'cheese' and onion filling is silky smooth and flavourful, the crust melts in your mouth, and the whole thing is made from simple ingredients.

Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
Servings: 8
Calories: 426 kcal
Course: Main Course , Breakfast
Cuisine: Vegan

Ingredients

For the crust
  • 2 cups rice flour
  • 1 cup buckwheat flour
  • 1 cup chickpea flour
  • 1 ½ tbsp xanthan gum
  • ½ tsp salt
  • ½ cup vegan butter (preferably inn stick form rather than from the tub)
  • 2 tbsp ground flaxseed soaked in ½ cup water for 10 minutes
  • ½ cup ice cold water + 2 tbsp
For the tofu 'cheese' and onion filling
  • 10 oz extra firm tofu
  • ¾ cup plant based milk
  • 3 tbsp nutritional yeast
  • 2 cloves garlic
  • ½ tsp salt
  • 1 tsp cumin
  • 1 tbsp Turmeric
  • ½ tsp paprika
  • ½ lemon juice of
  • ½ tbsp olive oil
  • 1 large red onion sliced
  • ¼ cup chickpea flour

Instructions

    Cup of Yum
  1. Start by preparing the crust. Combine the  the rice flour, buckwheat flour, chickpea flour, xanthan gum, salt and vegan butter in a  large mixing bowl. Chop up the butter using a butter knife and combine well with the rest of the ingredients. Avoid using your hands at this point as this may melt the butter.
  2. Add the flax egg and ice cold water. Combine using the butter knife, then mix quickly using your hands until a dough forms. Leave to chill in the fridge for 15-20 minutes. Preheat the oven to 180 degrees C/350 F and use this time to make the filling.
  3. Start by adding the tofu, plant based milk, nutritional yeast, garlic, salt, cumin, turmeric, paprika and lemon juice to a high speed blender or food processor. Blend until very smooth and no graininess remains. 
  4. Heat the olive oil in a non-stick frying pan and sauté the onion for 3-4 minutes, until fragrant. Then, pour in the sauce and chickpea flour, and stir for 2-3 minutes to allow it to thicken.
  5. Remove the dough from the fridge and roll out into a thin sheet, around ⅓ inch in thickness. Press into a quiche tin and trim around the edges. You can bake the excess dough to crumble on top of the finished quiche at the end. Poke a few rows of holes in the bottom of the pie.
  6. Pour in the tofu filling and bake in the preheated oven for 25-30 minutes.

Notes

  • You can use a store-brought crust in order to save time, but it can be quite hard to find one that's both vegan and gluten-free.
  • Avoid mixing the dough with your hands until all the ingredients are combined because this will risk melting the butter and result in a soggier dough.
  • Add in any other veggies of your choice! For instance, zucchini and butternut squash work really well.
  • You can make the crust ahead of time - for instance, the night before - and store it in the fridge until you're ready to make the filling.
  • Serve on its own, or with a dipping sauce/a side salad/any other side dish of your choice.

Nutrition Information

Calories 426kcal (21%) Carbohydrates 61g (20%) Protein 14g (28%) Fat 15g (23%) Saturated Fat 3g (15%) Sodium 505mg (21%) Potassium 469mg (13%) Fiber 8g (32%) Sugar 4g (8%) Vitamin A 610IU (12%) Vitamin C 5mg (6%) Calcium 74mg (7%) Iron 3mg (17%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 426

% Daily Value*

Calories 426kcal 21%
Carbohydrates 61g 20%
Protein 14g 28%
Fat 15g 23%
Saturated Fat 3g 15%
Sodium 505mg 21%
Potassium 469mg 10%
Fiber 8g 32%
Sugar 4g 8%
Vitamin A 610IU 12%
Vitamin C 5mg 6%
Calcium 74mg 7%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.