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Introducing my easy Vegan Quiche which tastes just like traditional quiche! With a vegan crispy crust made from scratch and soft tofu interior it’s the perfect spring/ or summer main to share!
Recipe Difficulty – Easy
Table of Contents
Why this recipe works
It’s actually really simple to do, but can take a little practice to perfect. Trust me, if you serve this great recipe up to your family and friends who can eat eggs, they will totally enjoy it and probably not even realise it’s actually a vegan quiche lorraine!
This easy tofu quiche recipe is the perfect summery meal. I personally love it served with a side salad and homemade chips. I listed my favourite sides to serve with quiche further down this page! It’s a real crowd pleaser and a great addition to your next Sunday brunch or special occasion meal.
Ingredients to make vegan quiche pastry
- Flour – is the base for this vegan pastry crust (I opt for gluten-free).
- Gram Flour – is also known as chickpea flour or besan flour.
- Xanthan Gum – is available in some supermarkets or health food stores. It is also what helps to hold the pastry together.
- Stork Block – is available in most supermarkets in the UK. It is a baking margarine that helps to make this flaky crust.
- Trex – is also available in most supermarkets in the UK. It is 100% baking fat and is the other key to making this perfect crust.
Ingredients to make vegan quiche filling
- Silken Tofu – tofu filling is the best out of the egg replacers that I’ve tried. If you have some spare try making my Vegan Chocolate Mousse.
- Nutritional Yeast – is a great vegan replacement for cheese. As you’ll need a tub of it try my Vegan Mac And Cheese or when making a Vegan Bechamel Sauce for Homemade Lasagne.
- Gram Flour – helps to add some thickness for the perfect consistency.
- Garlic Powder – brings a nice, savoury flavour. It also brings caramelly undertones that you get from roasted or sautéd garlic.
- Dried Basil – is another great, herby flavour.
- Dried Oregano – adds an earthy flavour that pairs well with the other herbs.
- Spinach – brings a great colour and flavour as well as added nutrients.
- Fresh Basil – brings a stronger, fresher flavour than the dried basil.
- Fresh Tomatoes – While optional, I highly recommend adding sliced cherry tomatoes on top of the quiche! It adds an amazing colour and flavour.
- Sundried Tomatoes – Again, these are optional, but a flavourful addition. Chop them up and mix them into the vegan spinach quiche filling.
- Red Onion – I love the bite that the red onion adds to this recipe, you could also use a white onion if you preferred.
See recipe card for full information on ingredients and quantities.
Substitutions
- Pastry – Alternatively, you could buy a pre-made pie crust at the supermarket and just follow my recipe to make the delicious quiche filling. You could also skip the crust and make a crustless vegan quiche that you leave in the pie tin.
- Stork Block – If you live somewhere that this isn’t easily found, you can substitute it with vegan margarine.
- Trex – The American equivalent of Trex is Crisco. This would be the best substitute for the pie shell.
- Seasonings – While I think this is the best vegan quiche as is, you are always welcome to play around with flavours! Onion powder, for instance, might be a great addition!
- Vegetables – You could also try different healthy vegetables as mix-ins or toppers in this eggless quiche. Some great choices are red peppers, green peppers, white onion, etc.
Variations
- Spicy – To add a little heat, you could try adding red pepper flakes, hot sauce or taco seasoning. You could also add freshly chopped chillies!
- Deluxe – While I list the tomatoes and onions as optional, for a deluxe vegetarian quiche, they are a must! Another route you could go is adding some vegan sausage or vegan bacon into the quiche or for extra eggy flavor add in kala namak. I recommend what to serve with quiche lower down this page.
- Kid friendly – Kids love smaller versions of things, so a vegan mini quiche is a great way to make this kid friendly! Rather than one big prepared pie crust in a tart tin, make it into smaller circles and put it in a muffin tin! Make sure to sprinkle some vegan cheese on top for a winning breakfast! If baking with kids, definitely check out my Choc Chip and Peanut Butter Cookies!
How to make Vegan Quiche
Step 1: Firstly, let’s make our vegan quiche pastry. Sieve the flours into a large bowl to remove lumps. Mix in the Xanthan gum and salt. Then, add the stork and trex into the bowl and rub with your fingertips until it looks like breadcrumbs. Now, add the water in one tablespoon at a time until it comes together. It should be a little bit sticky and not dry.
Step 2: Roll the dough out between two sheets of plastic wrap into a round shape about 3mm thick.
Step 3: Carefully place into the pie dish and press the edges around the edge of the tart pan.
Step 4: Preheat your oven to 180C /360F. Blend the silken tofu in a food processor. Add the gram flour, nutritional yeast, dried herbs, garlic powder, salt, and pepper and blend until smooth. You may need to press down the edges. While blending, heat the fresh spinach in a pot until it wilts. In a large mixing bowl, combine the tofu mixture, spinach, fresh basil, sundried tomatoes, and red onion. Pour the quiche filling into the vegan pie crust.
Step 5: Top with fresh tomatoes. Put the pie pan into the preheated oven and cook for 30 minutes. Allow it to rest for 5 minutes before removing it from the pie plate.
Hint: For best results on the pastry crust, make sure to just add a little water at a time. Otherwise you will end up with excess liquid.
Leftovers
If you don’t finish the whole vegan quiche, you can store it for up to 3 days. Cover the whole dish with cling wrap or put it into an airtight container. Additionally, you could also store individual slices in their own freezer bag and freeze for up to three months.
Recipe FAQs
I have found that the best vegan quiche is made with silken tofu! It’s a recipe I have nailed and one I know you are going to love!
Some crusts may need to be precooked. I make a gluten-free dairy-free quiche crust that cooks right along with the quiche! No prebaking needed!
It depends on the vegetable. I wilt the spinach before mixing it in, but I put the onion, sun-dried tomatoes, and cherry tomatoes in fresh and have them cook with the quiche.
Because the quiche crust contains margarine and lard, there is no need to grease the pan.
What to serve with quiche
Here are some of my favourite sides to serve with any quiche!
- Air Fryer Chips
- Vegan Potato Salad
- Three Bean Salad
- Air Fryer Broccoli
- Courgette Salad
- Prawn Salad
- Air Fryer Sweet Potato Wedges
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Vegan Quiche
Equipment
- 2 Mixing bowls
- 1 Rolling Pin
- cling film
- fluted tart tin 9 inch
- food processor
- saucepan
- 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, (available in supermarkets and health food stores) see ingredients list above
- ¼ tsp salt
- 50 g stork block, (available in most supermarkets) see substitutions
- 50 g Trex, (available in most supermarkets) see substitutions
- 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
- To a large bowl sieve in both flours to remove any lumps then add in the Xanthan gum and salt and mix.
- Now add in the stork and trex and with rub with your fingertips until it looks like breadcrumbs.
- Add in the water one tablespoon at a time until the mix comes together. It should be a little sticky and not dry!
- Roll out between 2 sheets of cling film into a round shape to roughly 3mm thick (see picture above).
- Carefully place into a fluted 9" tart tin and press round the edges.
Quiche
- Pre-heat your oven to 180C. To a food processor add the silken tofu and blend.
- Now add the gram flour, nutritional yeast, herbs, garlic powder, salt and pepper and blend until smooth (you may need to press down the edges).
- Whilst this is blending simply heat the spinach in a pot until it wilts.
- Now to a large mixing bowl add the tofu mixture and spinach along with fresh basil, chopped sundried tomatoes and red onion and mix
- Pour the mix directly into the pasty tin and top with the sliced tomatoes. Bake in the oven for 30 minutes at 180C
- Remove from the oven, allow to rest for 5 minutes before carefully removing from the tin
Notes
Nutrition
Any ideas for adapting your tofu quiche to a crustless kind? We are cutting back on pastry and flour.
OMG I can’t wait to try this recipe out tonight!
This quiche is amazing! I’ve missed quiche so much over the past 3 years and I’m so pleased I’ve found this recipe. I’d put off making it for ages as I thought it might be a bit complicated but it’s so easy. I’m making them once a week now – they’re so good.
Hi there,
This looks amazing! However, I can’t eat soy, in addition to dairy, eggs and gluten. Do you think something like Oatly’s creme fraiche might work instead of the tofu? It has been that long since I have made a quiche I have no idea how well something would substitute!
Thanks, Emma.
Hey Emma, good question! I don’t think it would work that well 🙁 by the way oatly don’t use gluten-free oats from my knowledge (so be careful)
Hi James – made this recipe last night and it tasted lush. Super quick and easy + I added vegan feta to the mix which tasted lovely. However my pastry fell apart a little when rolling it out. It still turned out good but I’m just wondering how to you prevent the pastry from falling apart?
Thank you 🙂
hello, I’m from the US and I’m not sure what Trex or Stork are. Is there any other alternative that I can use? From the picture is it alright to switch Trex with butter but what is stork block? Thank you so much!
Hey Hana, stork is a vegan butter and trex is more of a fat. You could try using all butter and see how you get on but I know this pastry is a sensitive recipe to following it properly. If you try it with all butter let me know how you get on!
I think that in America Trex is what you would call shortening
This is dangerously good! I literally ate nearly half of the quiche cold for lunch….whoops.
Thanks for the recipe
Do you know what to look for in the US to place Stork Block and Trex?
Unfortunately I don’t. Not been to the US for a long time 🙁
Trex is like Crisco and Stork is just non dairy margarine.
Why do you use both Strok block and Trex?
Ooh! That looks amazing. Would it still work with gluten flour instead? Thanks 🙂
Hey Emma, thank you! Hmm I’m far from a pasty chef haha but if anything it should work better. Let me know how it goes 🙂