I still remember the first time I nervously slid a vegan quiche into the oven thinking it might wobble or collapse, but it came out golden and steady and became my go-to when friends dropped by or when I wanted an easy, comforting weeknight dinner, the warm savory smell of herbs and baked tofu felt like a small kitchen victory and reminded me that simple, plant-based baking can be calm and reliable.
Why You’ll Love It
This vegan quiche is forgiving and perfect for someone baking a quiche for the first time, it uses a smooth silken tofu custard so there is no tempering eggs and the filling holds together well, I make it for Sunday brunch, quick dinners, and when friends want something savory and dairy free, it fits into a busy week because you can swap vegetables and keep the technique the same.
Serves 6
Prep Time: 25 minutes |
Cook Time: 45 minutes |
Total Time: 70 minutes
Ingredients
- 1 refrigerated 9 inch pie crust (store-bought or homemade)
- 12 ounces silken tofu, drained well (about 340 g)
- 1/3 cup chickpea flour (45 g)
- 1/4 cup nutritional yeast (20 g)
- 2 tablespoons olive oil, divided
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1/2 teaspoon ground turmeric for color
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 small yellow onion, finely chopped (about 3/4 cup)
- 1 small red bell pepper, diced (about 1/2 cup)
- 2 cups packed fresh spinach, roughly chopped
- 2 cloves garlic, minced
- 2 teaspoons fresh thyme leaves or 1 teaspoon dried thyme
Instructions
- Preheat the oven to 375 F 190 C and place a rack in the middle position.
- Fit the pie crust into a 9 inch tart or pie pan, trim edges, and prick the bottom lightly with a fork. Blind bake the crust for 10 minutes, then remove and set aside.
- While the crust bakes, heat 1 tablespoon olive oil in a skillet over medium heat, add the onion and cook until soft about 5 minutes, add the bell pepper and garlic and cook another 3 minutes, add the spinach and thyme and cook until wilted, season with a pinch of salt and pepper, then remove from heat and let cool slightly.
- In a blender combine silken tofu, chickpea flour, nutritional yeast, remaining 1 tablespoon olive oil, lemon juice, Dijon mustard, turmeric, salt and pepper, blend until completely smooth and creamy, stop and scrape down the sides if needed.
- Stir the cooled vegetable mixture into the tofu custard by hand until evenly combined. Taste and adjust seasoning.
- Pour the filling into the prebaked crust, smooth the top with a spatula, and tap the pan gently on the counter to release any air bubbles.
- Bake at 375 F 190 C for 35 to 40 minutes until the top is lightly golden and the center feels set but still slightly springy.
- Remove from the oven and let cool on a rack for at least 15 minutes before slicing so the filling firms up. Serve warm or at room temperature.
Recipe Variations
- Mushroom and leek: swap bell pepper and spinach for 2 cups sliced cremini mushrooms and 1 cup sliced leeks sautéed until browned for an earthier filling.
- Mediterranean: stir in 1/3 cup chopped sun dried tomatoes and 1/4 cup sliced kalamata olives for a briny, savory twist.
- Cheesy cashew: replace 2 tablespoons of olive oil with 1/4 cup soaked cashews blended into the custard for a richer, creamier texture.
- Gluten free crust: use a gluten free pie crust or a savory almond flour crust to make the whole dish gluten free.
Make Ahead: You can prep the filling and the sautéed vegetables up to 48 hours ahead, store them separately in airtight containers in the refrigerator, then assemble and bake on the day you want to serve. The baked quiche keeps well in the fridge for 3 to 4 days wrapped or in an airtight container, and it freezes well for up to 2 months when fully cooled and wrapped tightly.
Frequently Asked Questions
Can I make this quiche without chickpea flour
Yes you can omit the chickpea flour but it helps thicken and hold the custard, if you skip it add 2 tablespoons of cornstarch or increase tofu to keep texture similar
Is silken tofu necessary or can I use firm tofu
Silken tofu gives the smoothest custard, firm tofu can be used if blended very well and with a bit more liquid such as 1 tablespoon plant milk to reach a creamy consistency
How do I reheat leftover slices
Warm slices in a 325 F 160 C oven for 10 to 12 minutes covered with foil or microwave on medium power for 60 to 90 seconds until heated through
Can I make this nut free
Yes this recipe as written is nut free, avoid cashew variation and check crust ingredients to keep it nut free
Vegan Quiche
This vegan quiche is forgiving and perfect for someone baking a quiche for the first time, it uses a smooth silken tofu custard so there is no tempering eggs and the filling holds together well, I make it for Sunday brunch, quick dinners, and when friends want something savory and dairy free, it fits into a busy week because you can swap vegetables and keep the technique the same.
Ingredients
- 1 refrigerated 9 inch pie crust (store-bought or homemade)
- 12 ounces silken tofu, drained well (about 340 g)
- 1/3 cup chickpea flour (45 g)
- 1/4 cup nutritional yeast (20 g)
- 2 tablespoons olive oil, divided
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1/2 teaspoon ground turmeric for color
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 small yellow onion, finely chopped (about 3/4 cup)
- 1 small red bell pepper, diced (about 1/2 cup)
- 2 cups packed fresh spinach, roughly chopped
- 2 cloves garlic, minced
- 2 teaspoons fresh thyme leaves or 1 teaspoon dried thyme
Instructions
- Preheat the oven to 375 F 190 C and place a rack in the middle position.
- Fit the pie crust into a 9 inch tart or pie pan, trim edges, and prick the bottom lightly with a fork. Blind bake the crust for 10 minutes, then remove and set aside.
- While the crust bakes, heat 1 tablespoon olive oil in a skillet over medium heat, add the onion and cook until soft about 5 minutes, add the bell pepper and garlic and cook another 3 minutes, add the spinach and thyme and cook until wilted, season with a pinch of salt and pepper, then remove from heat and let cool slightly.
- In a blender combine silken tofu, chickpea flour, nutritional yeast, remaining 1 tablespoon olive oil, lemon juice, Dijon mustard, turmeric, salt and pepper, blend until completely smooth and creamy, stop and scrape down the sides if needed.
- Stir the cooled vegetable mixture into the tofu custard by hand until evenly combined. Taste and adjust seasoning.
- Pour the filling into the prebaked crust, smooth the top with a spatula, and tap the pan gently on the counter to release any air bubbles.
- Bake at 375 F 190 C for 35 to 40 minutes until the top is lightly golden and the center feels set but still slightly springy.
- Remove from the oven and let cool on a rack for at least 15 minutes before slicing so the filling firms up. Serve warm or at room temperature.
Conclusion
Give this vegan quiche a try even if it feels a little unfamiliar at first, the steps are straightforward and the filling is forgiving so you can swap vegetables to suit your pantry, once you taste a slice with its gentle savory tofu custard and baked herbs you may find it becomes a simple, reliable recipe you return to again and again, go slow, have confidence, and enjoy the cozy reward of a homemade slice.
