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Vegan Quiche Recipe
4.9 from 39 votes

Vegan Quiche Recipe

This easy Vegan Quiche Recipe features an almond flour pastry and cheesy, savory tofu filling with sauteed mushrooms, leeks, sun-dried tomatoes and spinach! Perfect for brunch! Gluten-free option. Oil-free option

Prep Time
25 mins
Cook Time
55 mins
Total Time
1 hr 20 mins
Servings: 8
Calories: 170 kcal
Course: Appetizer
Cuisine: French

Ingredients

For the pie crust:
  • 3/4 cup all-purpose flour I use all-purpose. You can also use oat flour to make it gluten-free, plus 2 tablespoons
  • 3/4 cup almond flour plus 2 tablespoons
  • 1/2 teaspoon salt
  • 2 teaspoons flaxseed meal mixed with 2 tablespoons of water
  • 1/2 teaspoon oregano
  • 1/4 teaspoon thyme these herbs are optional
  • 4-5 tablespoons non-dairy milk
For the filling:
  • 14 ounces tofu pressed for 5 mins, firm
  • 1 tablespoon flour or use chickpea flour
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon kala namak aka Indian Sulfur salt
  • 1/2 teaspoon salt
  • 1/2 teaspoon Turmeric
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon onion powder
  • 1-2 tablespoons nutritional yeast
  • 2 tablespoons water
To mix into the filling:
  • 1 teaspoon neutral cooking oil or use 2-3 tbsp broth to sauté to make Oilfree, generic cooking oil
  • 3 garlic cloves, minced
  • 3/4 cup leek chopped
  • 1 cup mushroom thinly sliced
  • 1/4 tsp salt
  • 3/4 cup spinach frozen, thawed and squeezed lightly
  • 1 tablespoon fresh herbs such as parsley, oregano, (optional)

Instructions

    Cup of Yum
  1. Make the Pie crust:   In a bowl or food processor, add the flour, almond flour, salt, herbs, and pulse or mix. Add in the flax egg and mix in.
  2. Then add in 4 tablespoons of non-dairy milk and mix well or process 10-15 seconds
  3. If the dough is somewhat dry, add in more non-dairy milk, 1 teaspoon at a time until you can make a dough which is somewhat sticky and crumbly, not necessarily all together, but sticks when you press.
  4. Press this dough into a greased 9 inch tart pan (or use a pie pan) . Use a fork to create holes in the dough. Then bake at 350 degrees Fahrenheit (180 c) for 13 minutes.
  5. Meanwhile for the filling: heat up oil in the skillet over medium heat. Add the garlic and cook for half a minute. Then add in the leeks, mushrooms, and salt and continue to cook until the mushrooms are golden.
  6. Once the mushrooms are somewhat golden, add in the spinach and herbs if using. Mix in and continue until the spinach moisture is evaporated for 3-4 minutes. Cool this mixture for 10 mins
  7. Make the tofu egg mixture by adding all of the ingredients to a food processor with 2 tablespoons of water and processing it until the mixture is somewhat smooth.
  8. Mix your mushroom leek filling in this mixture and then transfer it to the baked pie crust.
  9. Even it out. Top it with some cherry tomatoes or sun-dried tomatoes and bake for 30-35 minutes.
  10. Once the center is set and not jiggly, the quiche is done. Take it out of the oven and let it sit for 10 minutes before slicing and serving.

Notes

  • Use oat flour or Glutenfree blend instead of all purpose to make the first Glutenfree.
  • To make this Soyfree, use my chickpea flour frittata mixture 
  • If you're pressed for time or for Nutfree crust, you can use a regular flour and vegan butter crust or store-bought pie crust. Many pie crusts are vegan by default and some are labeled vegan. Just check the ingredients before you purchase.
  • Add in flavors such a Italian blend or chopped sundries tomato to the tofu egg mixture for variation 

Nutrition Information

Calories 170kcal (9%) Carbohydrates 16g (5%) Protein 10g (20%) Fat 8g (12%) Saturated Fat 1g (5%) Polyunsaturated Fat 2g (12%) Monounsaturated Fat 1g (5%) Sodium 526mg (22%) Potassium 132mg (3%) Fiber 3g (12%) Sugar 1g (2%) Vitamin A 450IU (9%) Vitamin C 3mg (3%) Calcium 116mg (12%) Iron 2mg (11%)

Nutrition Facts

Serving: 8 Serving

Amount Per Serving

Calories 170

% Daily Value*

Calories 170kcal 9%
Carbohydrates 16g 5%
Protein 10g 20%
Fat 8g 12%
Saturated Fat 1g 5%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 1g 5%
Sodium 526mg 22%
Potassium 132mg 3%
Fiber 3g 12%
Sugar 1g 2%
Vitamin A 450IU 9%
Vitamin C 3mg 3%
Calcium 116mg 12%
Iron 2mg 11%

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