Introducing an easy Vegan Quiche that tastes remarkably like the traditional version. With a crisp, homemade pastry crust and a silky silken tofu filling, this quiche is ideal for spring or summer gatherings and makes a lovely main to share.
Recipe Difficulty – Easy
Table of Contents
- Why this recipe works
- Ingredients to make vegan quiche pastry
- Ingredients to make vegan quiche filling
- Substitutions
- Variations
- How to make Vegan Quiche
- Leftovers
- Recipe FAQs
- What to serve with quiche
- You might also like
- Rate it…
- Vegan Quiche Recipe
Why this recipe works
This recipe is straightforward but may take a little practice to perfect the pastry. The silken tofu filling recreates the creamy texture of an egg-based quiche, and a flaky vegan crust makes it familiar and satisfying. Serve it warm with a crisp side salad or homemade chips for a crowd-pleasing main course at brunch or a special occasion.
The tofu filling is light and summery, and the recipe works well for gatherings when you want a plant-based option that still feels traditional. Below you’ll find ingredient lists, helpful substitutions, and tips to get the best results.
Ingredients to make vegan quiche pastry
- Flour – plain flour as the base for the pastry; gluten-free flour works well if needed.
- Gram Flour – chickpea (besan) flour to add structure.
- Xanthan Gum – helps bind the pastry, useful for gluten-free mixes.
- Stork Block – a baking margarine used to create a flaky texture; vegan margarine is an alternative if unavailable.
- Trex – a solid baking fat that helps create a crisp crust; Crisco is a close substitute outside the UK.
Ingredients to make vegan quiche filling
- Silken Tofu – provides the creamiest, most egg-like texture among vegan alternatives.
- Nutritional Yeast – adds a cheesy, savory flavor.
- Gram Flour – thickens the filling for the right consistency.
- Garlic Powder – gives a gentle savory depth.
- Dried Basil – mild herbal note.
- Dried Oregano – earthy complement to other herbs.
- Spinach – wilted for color, texture, and nutrients.
- Fresh Basil – bright, fresh herb flavor.
- Fresh Tomatoes – optional but recommended as a colorful, juicy topping.
- Sundried Tomatoes – optional, for concentrated tomato flavor.
- Red Onion – adds a pleasant bite; white onion can be used instead.
Refer to the recipe card below for exact quantities and full details.
Substitutions
- Pastry – use a store-bought pie crust for convenience, or make a crustless quiche if you prefer.
- Stork Block – substitute with any vegan margarine if it’s not available locally.
- Trex – Crisco is a suitable substitute where Trex is not sold.
- Seasonings – adjust herbs and spices to taste; onion powder or smoked paprika work well as alternatives.
- Vegetables – swap or add vegetables like peppers, mushrooms, or leeks for different flavors and textures.
Variations
- Spicy – add red pepper flakes, chopped fresh chillies, or a dash of hot sauce.
- Deluxe – include tomatoes and onions, plus vegan sausage or vegan bacon for a hearty version; a pinch of kala namak adds an eggy sulfur note.
- Kid friendly – make mini quiches in a muffin tin for smaller portions and top with vegan cheese for a crowd-pleasing breakfast or lunch.
How to make Vegan Quiche
Step 1: Make the pastry by sieving the flours into a large bowl, then add xanthan gum and salt. Rub in the Stork and Trex until the mixture resembles breadcrumbs. Add water one tablespoon at a time until the dough holds together but remains slightly sticky.
Step 2: Roll the dough between two sheets of cling film to roughly 3mm thickness and transfer it into a fluted tart tin, pressing it into the edges.
Step 3: Preheat the oven to 180°C (360°F). Wilt the spinach in a saucepan and set aside.
Step 4: In a food processor blend silken tofu until smooth, then add gram flour, nutritional yeast, dried herbs, garlic powder, salt, and pepper and blend to combine. Mix the tofu base with wilted spinach, fresh basil, chopped sundried tomatoes, and sliced red onion in a bowl. Pour the filling into the prepared pastry shell.
Step 5: Top the quiche with sliced fresh tomatoes if using. Bake at 180°C for about 30 minutes, then let it rest for 5 minutes before removing from the tin.
Hint: Add water a little at a time when making the pastry. Too much liquid will make the dough sticky and difficult to manage.
Leftovers
Store leftover quiche in the refrigerator for up to 3 days in an airtight container or tightly wrapped. For longer storage, freeze individual slices in freezer bags for up to three months; reheat gently from frozen.
Recipe FAQs
Silken tofu creates a creamy, egg-like custard and is the best egg replacement for this quiche.
This recipe’s crust is designed to bake with the filling, so no blind-baking is required.
It depends: wilt leafy greens like spinach beforehand, while onions, sundried tomatoes, and cherry tomatoes can be added raw and will cook in the oven.
Because the pastry contains margarine and solid fat, greasing the pan is generally unnecessary.
What to serve with quiche
Some great sides to pair with this quiche include air fryer chips, vegan potato salad, a three-bean salad, air fryer broccoli, a courgette (zucchini) salad, sweet potato wedges, or a light green salad.
You might also like
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Rate it…
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Vegan Quiche
Equipment
-
2 Mixing bowls
-
1 Rolling Pin
-
cling film
-
fluted tart tin 9 inch
-
food processor
-
saucepan
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1 Chopping Board
-
sharp knife
Ingredients
Vegan Pastry
- 200 g plain flour, (I used gluten-free)
- 25 g gram flour, (AKA chickpea or besan flour)
- 1 tsp Xanthan Gum
- ¼ tsp salt
- 50 g stork block
- 50 g Trex
- 4 tbsp water, (added slowly)
Tofu Quiche
- 350 g silken tofu
- 4 tbsp nutritional yeast
- ¼ cup gram flour
- ¼ tsp garlic powder
- 1 tsp dried basil
- 1 tsp dried oregano
- 50 g spinach
- 10 g fresh basil
- Large Pinch salt & pepper
- 200 g fresh tomatoes, (optional)
- 50 g sun-dried tomatoes, (optional)
- 1 red onion, sliced, (optional)
Instructions
Pastry
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Sieve the flours into a large bowl, add xanthan gum and salt, then rub in the Stork and Trex until the mixture resembles breadcrumbs.
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Add water one tablespoon at a time until the dough comes together and feels slightly sticky.
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Roll out the dough between two sheets of cling film to about 3mm thick and line a 9″ fluted tart tin, pressing around the edges.
Quiche
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Preheat oven to 180°C. Blend silken tofu in a food processor until smooth.
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Add gram flour, nutritional yeast, dried herbs, garlic powder, salt and pepper to the tofu and blend until combined.
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Wilt the spinach in a pot and add it to the tofu mixture along with fresh basil, sundried tomatoes and sliced red onion. Mix well.
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Pour the filling into the pastry-lined tin, top with sliced tomatoes if using, and bake for 30 minutes.
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Remove from oven and allow to rest for 5 minutes before removing from the tin and slicing.
Notes
Substitutions & Variations: Options are listed above to tailor the quiche to your taste or pantry.
To Store: Keeps in the fridge up to 3 days and reheats well.
To Freeze: Freeze individual slices in sealed bags for up to three months.
Tip 1: Rolling the pastry between cling film prevents sticking and helps you achieve an even, thin crust.
Tip 2: The pastry should be slightly sticky rather than dry for best texture.
Tip 3: Use silken tofu for a creamier filling than firm tofu.
Nutrition
