5 from 3 votes
Easy Vegan Quiche with Flaky Gluten-Free Crust
This gluten-free, vegan quiche combines a flaky gluten-free crust with a creamy, savory tofu filling. The subtle nuttiness of the crust balances perfectly with the “cheesy” tofu filling, seasoned with black salt, for an authentic quiche taste. Gluten-free, dairy-free, and egg-free, it’s a versatile, allergy-friendly dish perfect for Sunday brunch, weekday lunch, or mother’s day.
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
Servings:
8
slices
Calories:
243 kcal
Course:
Breakfast, Brunch
Cuisine:
Vegan
Ingredients
Gluten free pie crust
- 1 cup almond flour
- ½ cup cassava flour
- ¼ cup tapioca flour
- 1 tablespoon garlic powder
- ½ teaspoon salt
- 2 tbsp Flaxseed in 4 tablespoon water
- 4 tablespoon plant milk I used oat
- 4 tablespoon vegan butter cold and cubed
Quiche filling
- 1 block tofu firm
- 2 tablespoon nutritional yeast
- 2 tablespoon tapioca flour
- 1 ½ tablespoon mustard
- 1 teaspoon garlic powder
- 1 tsp black salt
Optional toppings
- tomato sliced
- onion sliced
- spinach chopped
- roasted pumpkin seeds
Instructions
- Prepare the Crust: Preheat your oven to 350°F (175°C). In a large bowl, combine almond flour, cassava flour, tapioca flour, garlic powder, and salt. Add the cold, cubed vegan butter, and mix until crumbly. Stir in the flax egg and 2 tablespoons of plant milk, adding an additional tablespoon of milk if the dough feels too dry.
- Press the Dough: Press the dough into a lightly oiled quiche or pie pan, covering the bottom and sides evenly. Use a fork to poke a few holes in the crust to allow steam to escape.
- Pre-Bake the Crust: Bake the crust at 350°F for 10 minutes, then remove it from the oven and set aside.
- Prepare the Filling: In a food processor, combine the tofu, nutritional yeast, tapioca flour, mustard, garlic powder, and black salt. Blend until smooth, adding plant milk a little at a time until the filling is thick but pourable.
- Assemble and Bake: Increase oven temperature to 375°F (190°C). Pour the filling into the pre-baked crust and spread evenly. Add your desired toppings. Bake for 20-25 minutes, or until the filling is set and the edges are slightly golden.
- Cool and Serve: Let the quiche cool for 5-10 minutes before slicing. This helps it set for cleaner slices.
Cup of Yum
Notes
- Storage: Store leftover slices in an airtight container in the fridge for up to 3 days. Reheat in the oven for the best texture.
- Pro Tip: For the most authentic quiche flavor, black salt is key. Its subtle sulfur flavor gives the tofu filling that familiar "eggy" taste.
Nutrition Information
Serving
1slice
Calories
243kcal
(12%)
Carbohydrates
20g
(7%)
Protein
10g
(20%)
Fat
15g
(23%)
Saturated Fat
2g
(10%)
Sodium
523mg
(22%)
Potassium
129mg
(3%)
Fiber
4g
(16%)
Sugar
2g
(4%)
Vitamin A
587IU
(12%)
Vitamin C
3mg
(3%)
Calcium
125mg
(13%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8 slices
Amount Per Serving
Calories 243
% Daily Value*
| Serving | 1slice | |
| Calories | 243kcal | 12% |
| Carbohydrates | 20g | 7% |
| Protein | 10g | 20% |
| Fat | 15g | 23% |
| Saturated Fat | 2g | 10% |
| Sodium | 523mg | 22% |
| Potassium | 129mg | 3% |
| Fiber | 4g | 16% |
| Sugar | 2g | 4% |
| Vitamin A | 587IU | 12% |
| Vitamin C | 3mg | 3% |
| Calcium | 125mg | 13% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.